Eating Fresh for the Season: Five Nutritious Fish for Autumn.

As the saying goes, "A summer without illness leaves one three parts deficient." After autumn arrives, many people feel refreshed and have a much better appetite, making it a good time to replenish the body. As the weather turns cool, some people start to heavily consume beef and mutton, wanting to replenish their energy and boost their resistance. Unexpectedly, this leads to a dry mouth, constipation, and can even trigger cardiovascular and cerebrovascular diseases. Experts suggest that in autumn and winter, attention should be paid to nourishing Yang to resist cold and enhance vitality. However, supplementation should also be moderate. Everyone can eat fish in moderation because it is high in protein and low in fat, containing a large amount of unsaturated fatty acids, which is beneficial for cardiovascular and cerebrovascular health.

1, Hairtail

Regular consumption of hairtail has the effects of nourishing the liver, replenishing blood, moisturizing the skin, and nourishing the hair. Although the fat content of hairtail is higher than that of ordinary fish, it is mostly unsaturated fatty acids, which can lower cholesterol. Hairtail is rich in magnesium, which can protect the cardiovascular and cerebrovascular system and prevent diseases like high blood pressure. Hairtail is suitable for people who are weak after a long illness, have shortness of breath and fatigue, or have dry skin. However, it is not suitable for patients with skin diseases or asthma. Hairtail is best pan-fried; spraying some cooking wine before serving makes it taste better.

Microwave Soy Sauce Steamed Hairtail

2, Carp

Carp is rich in high-quality protein, with a human digestion and absorption rate of up to 96%. Carp is suitable for people with nephritis edema, jaundice hepatitis, or liver cirrhosis with ascites. Carp is a "trigger food" and is not suitable for patients with malignant tumors or skin diseases. Carp is best cooked in a braised style; the intestines must be removed during cooking, otherwise, it will ruin the flavor.

3, Black Carp

Black carp is rich in selenium, iodine, zinc, and nucleic acids, and has anti-aging and anti-cancer effects, often used in dietary therapy. The polyunsaturated fatty acids in black carp can dilate blood vessels and prevent blood clotting. Black carp is suitable for patients with edema, hepatitis, hyperlipidemia, high cholesterol, and arteriosclerosis, but not for people with weak spleen and stomach, insufficient qi and blood, or itchy skin diseases. Black carp has more fat, so it is suitable for grilling to ensure the meat remains tender.

Stir-fried Black Carp Cubes

4, Loach

Loach has medicinal value and can tonify the middle jiao, replenish qi, nourish the kidneys, and generate essence. Loach is rich in spermidine and nucleotides, which can increase skin elasticity and moisture, and improve the body's antiviral capabilities. Loach is suitable for people who are physically weak, have a weak spleen and stomach with a cold nature, or suffer from night sweats due to deficiency. It is also very beneficial for treating acute jaundice hepatitis. Loach may carry parasites, so it cannot be eaten raw and is best stewed.

5, Crucian Carp

Crucian carp is rich in protein and is easy to digest and absorb, making it an excellent source of protein for patients with kidney, liver, and cardiovascular diseases. Crucian carp has the effects of strengthening the spleen to promote diuresis, harmonizing the middle jiao to whet the appetite, invigorating blood to unblock the collaterals. It is used in dietary therapy for edema, ulcers, bronchitis, asthma, and diabetes. Postpartum women can eat crucian carp soup to replenish deficiency and promote lactation. Patients with a cold accompanied by fever should avoid eating crucian carp. Crucian carp is suitable for making soup, which has a very good nourishing effect.

Doubanjiang Crucian Carp