Many of us are aware that fish is quite nutritious, but we must also be cautious when eating it. This is because even the most common fish have dietary restrictions, and consumption should be tailored to the individual.
I. Crucian Carp
Its nature and flavor are sweet and warm. It functions to replenish qi and strengthen the spleen, promote urination to reduce swelling, clear heat and detoxify, unblock meridians and promote lactation. The fat in crucian carp is beneficial for cardiovascular function, can reduce blood viscosity, and promote blood circulation.
[Dietary Restrictions] It cannot be taken with Ophiopogon japonicus or Glehnia littoralis. It cannot be eaten with mustard greens. Individuals with a deficiency of yang or a pre-existing internal heat should not consume it. Those prone to heat and sores, and those with a cold or fever, should avoid eating it in large quantities.
II. Silver Carp
It can warm the middle jiao to replenish qi, warm the stomach, and moisturize the skin. It is suitable for those with a deficient and cold spleen and stomach constitution, loose stools, or dry skin. It can also be used for conditions such as insufficient lactation after childbirth due to spleen and stomach qi deficiency.
[Dietary Restrictions] Those with heat accumulated in the spleen and stomach should not eat silver carp. Additionally, individuals with a cold, fever, mouth ulcers, constipation, itchy skin diseases, urticaria, or tinea should avoid it.
III. Common Carp
It can supply the body with essential amino acids, minerals, vitamins A and D, and contains more unsaturated fatty acids, which can lower cholesterol and prevent arteriosclerosis and coronary heart disease. Therefore, common carp is suitable for patients with edema, swelling, and cardiovascular diseases.
[Dietary Restrictions] Individuals suffering from malignant tumors, lymphatic tuberculosis, lupus erythematosus, asthma, mumps, thromboangiitis obliterans, carbuncles, urticaria, eczema, and other diseases should avoid it. Those with a naturally excessive yang constitution and those with sores should consume it with caution. Common carp should not be eaten with mung beans, taro, beef and mutton tallow, pork liver, chicken, schizonepeta, licorice, pumpkin, dog meat, or pickled vegetables.
IV. Yellow Croaker
Its nature and flavor are sweet and neutral. It can strengthen the spleen to replenish qi, whet the appetite, and aid digestion. It is rich in protein, trace elements, and vitamins, and has a very good nourishing effect on the human body.
[Dietary Restrictions] Those with poor appetite and phlegm, asthma patients, individuals with an allergic constitution, and those who are overweight with internal heat should consume it with caution. At the same time, yellow croaker should not be fried in beef or mutton tallow.
V. Mandarin Fish
Its nature and flavor are sweet and neutral. It is suitable for individuals with weak constitution, emaciation from deficiency, spleen and stomach qi deficiency, poor appetite, and malnutrition.
[Dietary Restrictions] Those with excessive internal cold and dampness, hemoptysis (coughing up blood), and asthma patients should not eat mandarin fish.
VI. Hairtail
Its nature is warm and its flavor is sweet and salty. It has the effects of tonifying the spleen, replenishing qi, warming the stomach, nourishing the liver, moisturizing the skin, and promoting beauty and fitness. It is suitable for individuals with long-term illness and weakness, dizziness due to blood deficiency, shortness of breath and fatigue, and malnutrition.
[Dietary Restrictions] Excessive consumption can easily trigger wind and cause itching. Individuals with an allergic constitution, or those with measles, rubella, and unexplained skin itching, should not eat it. Those with coughing and wheezing should also avoid it. In addition, hairtail should not be fried in beef or mutton tallow, as it is more likely to trigger wind after consumption.