Introduction: In the heart of spring, it's time to enjoy the season's freshest seafood! April has arrived, and various fish and shellfish from rivers and seas are becoming plump and delicious. Spring is for freshness, and this applies not only to fruits and vegetables but to seafood as well. As the saying goes, "March for river snails, April for clams." While river snails are in season, don't forget the sea clams and razor clams from the ocean. To enjoy the freshest catches of the season, what seafood is best to eat in April? Here are 10 recommended seafood varieties to savor this April.
1. Squid
Squid is high in protein, low in fat, and low in calories. It is not only rich in protein, calcium, phosphorus, iron, and trace elements like selenium, iodine, and manganese, but also contains abundant highly unsaturated fatty acids such as DHA (commonly known as "brain gold") and EPA. Coupled with large amounts of taurine found in its meat, it can effectively reduce cholesterol accumulated in the arterial walls, making it very effective in preventing arteriosclerosis and the formation of gallstones. It can also boost brain power and help prevent senile dementia.
However, it's important to note that while squid is delicious, it's not suitable for everyone. Individuals with high blood lipids, hypercholesterolemia, arteriosclerosis, and other cardiovascular diseases, as well as patients with liver problems, should consume it with caution. Squid is considered a cooling food, so people with a weak spleen and stomach should eat less of it. It is also a "trigger food" that should be avoided by people suffering from eczema, urticaria, and other conditions.
Squid and Kidwort Stir-fry
2. Pomfret
Pomfret is nutritious. In Traditional Chinese Medicine, pomfret is believed to tonify Qi and nourish blood, benefit the stomach and replenish essence, lubricate joints, and soften muscles and strengthen bones. It is very effective for indigestion, diarrhea due to spleen deficiency, anemia, and soreness in the muscles and bones.
Modern research shows that 100 grams of pomfret meat contains 15.6 grams of protein, 6.6 grams of fat, 0.2 grams of carbohydrates, 19 milligrams of calcium, 240 milligrams of phosphorus, and 0.3 milligrams of iron. It is rich in unsaturated fatty acids, which have the effect of lowering cholesterol. Pomfret also has the functions of tonifying Qi and blood, and softening muscles and strengthening bones, which can alleviate indigestion, diarrhea due to spleen deficiency, anemia, and soreness in the muscles and bones. Pomfret is rich in unsaturated fatty acids, which have the effect of lowering cholesterol.
Braised Pomfret
3. Clams
Spring is a great season for eating bivalve seafood like razor clams and clams. The meat of clams is incredibly delicious, earning it the titles of "the freshest under heaven" and "the crown of a hundred flavors." Its nutritional value is also quite comprehensive, containing protein, fat, carbohydrates, iron, calcium, phosphorus, iodine, vitamins, amino acids, taurine, and other components. With low calories, high protein, and low fat, it can help prevent chronic diseases in middle-aged and elderly people, making it a truly valuable and affordable seafood product.
In Traditional Chinese Medicine, clams are considered salty and cold in nature, with the effects of nourishing Yin and moistening dryness, promoting urination to reduce swelling, and softening hardness to dissipate nodules. The "Ben Jing Shu" records: "Clams have a moistening nature that helps fluids, thus they can moisten the five organs, quench thirst, and stimulate the appetite. Their salty nature can enter the blood to soften hardness, hence they are effective for treating women's blood clots and old stubborn phlegm causing chills and fever." However, people with a weak spleen and stomach or those prone to diarrhea should eat this type of seafood in moderation.
Clam, Ham, and Radish Soup
4. Prawns
The peak season for prawns is in spring and autumn. Around the Qingming Festival, their meat is particularly firm and delicious, making them suitable for quick boiling or pan-frying. Prawns are warm in nature, sweet in taste, and enter the liver and kidney meridians. In Traditional Chinese Medicine, prawn meat is believed to strengthen the kidneys and yang, promote lactation and resist toxins, nourish blood and secure essence, resolve stasis and detoxify, tonify Qi and nourish Yin, dredge collaterals to relieve pain, and stimulate the appetite and resolve phlegm. Moreover, prawns are rich in magnesium, which plays an important regulatory role in heart function and can effectively protect the cardiovascular system. It can reduce cholesterol levels in the blood, prevent arteriosclerosis, and dilate the coronary arteries, which is beneficial for preventing hypertension and myocardial infarction.
Steamed Prawns with Enoki Mushrooms in Scallion Oil
5. Hairtail
Hairtail is rich in various nutrients such as fat, protein, vitamin A, unsaturated fatty acids, phosphorus, calcium, iron, and iodine. Every 100 grams of hairtail meat contains 19 grams of protein and 7.4 grams of fat. The fish scales of hairtail also contain various unsaturated fatty acids, fibrous substances (from scleroprotein), 6-thioguanine, and other active ingredients. Hairtail meat is thick with few bones and is nutritious. It has the effects of tonifying the spleen, replenishing Qi, warming the stomach, nourishing the liver, moisturizing the skin, replenishing Qi and blood, and promoting fitness. It is suitable for people with a weak constitution, such as those with dizziness, shortness of breath, fatigue, or malnutrition, and is especially suitable for those with a weak spleen and stomach, indigestion, or dry skin. Therefore, people with a poor appetite can consider eating more hairtail during the transition from spring to summer.
Sweet and Sour Hairtail