THE MONTH OF MARCH TO MAY OF EACH YEAR IS THE BEST SEASON TO EAT GILLS, BECAUSE THEY ARE THE MOST BEAUTIFUL, THE MOST DELICIOUS AND THE MOST DELICIOUS. ESPECIALLY WHEN IT COMES TO APRIL, IT GETS BIGGER AND TASTES BETTER. SO, FOR SHELLFISH PRODUCTS SUCH AS THORIUM, IT WOULD BE BETTER TO CHOOSE BETWEEN MID-APRIL AND MID-MAY, WHEN THE SHELLFISH PRODUCT ACCUMULATED THE BEST NUTRIENTS AND TASTED MEAT. AFTER MAY, THE GILLS WERE STILL READY TO EAT, BUT THEN THE GILLS STARTED TO GO DOWNHILL, AND THEIR TASTES AND TASTES WERE MUCH WORSE, AND THEY BEGAN TO GET THINNER. IT IS RICH IN NUTRIENTS SUCH AS PROTEIN, CALCIUM, IRON, SELENIUM AND VITAMIN A. IT IS DELICIOUS AND OF HIGH NUTRITIONAL VALUE AND IS PARTICULARLY APPROPRIATE FOR THE WEAK. THE MEAT ALSO CONTAINS ZINC AND MANGANESE, WHICH ARE BENEFICIAL FOR BRAIN SUPPLEMENTATION AND INTELLECTUALLY USEFUL。
