In early spring, it is the peak season for yellow croaker. The yellow croaker caught during this time is called "spring-reporting yellow croaker". At this moment, just before spawning, the yellow croaker is fresh, plump, and tender with golden scales. Eating yellow croaker in early spring is a great nutritional supplement.
Nutrition of Yellow Croaker
Research has found that yellow croaker is rich in protein, vitamins A and B, and inorganic salts such as phosphorus, calcium, and iron. Its meat is soft, making it easy to digest and absorb. The best part is its "garlic clove" flesh, which has no small bones, making it most suitable for the elderly, children, and those who are weak after a long illness.
Medicinal Value of Yellow Croaker
The "Compendium of Materia Medica" also records that yellow croaker is sweet in taste and neutral in nature, with effects of improving eyesight, calming the mind, replenishing qi, and strengthening the spleen to stimulate appetite. For those with a weak constitution or middle-aged and elderly people, eating yellow croaker has excellent therapeutic effects. Yellow croaker is rich in the trace element selenium, which can eliminate free radicals produced by human metabolism and delay aging. Traditional Chinese medicine believes that yellow croaker can strengthen the spleen and stomach, calm the mind and stop diarrhea, and replenish qi and essence. It is effective for anemia, insomnia, dizziness, loss of appetite, and postpartum weakness in women. In the "Kai Bao Ben Cao" from the Tang Dynasty, a therapeutic recipe called "Water Shield and Yellow Croaker Soup" is introduced, which uses 15 grams of water shield and 250 grams of yellow croaker, boiled together into a concentrated broth for consumption, with the effect of replenishing qi and stimulating appetite.
How to Eat Yellow Croaker
There are many ways to cook yellow croaker. Whether braised, pan-fried, sweet and sour, deep-fried, or steamed, the methods are simple and the taste is delicious. However, yellow croaker can easily produce phlegm and toxins, and promote sores and heat, so people prone to ulcers should not eat it in large quantities.