When will Tianjin open to sea and Bohai Sea open to sea? How to choose seafood?

At the beginning of next month, because the Bohai Sea is open to the sea, many places can fish. See which city you are near, and eat seafood if you are near. Let's go to see something about opening the sea together, and we can also eat seafood in the past.

Opening hours at sea

Opening hours: September 1.

The fishing areas are the Bohai Sea, the Yellow Sea, the East China Sea and the South China Sea (including the Beibu Gulf) north of the north latitude 12 degrees. All types of fishing operations except fishing gear, and fishing auxiliary boats serving fishing boats.

The fishing time is in the Bohai Sea and the Yellow Sea north of 35 degrees north latitude, from May 12 to September 12. May 12 to September16 in the Yellow Sea and East China Sea between 35 degrees and 26 degrees and 30 minutes north latitude; The East China Sea from 26 degrees 30 minutes north latitude to "the boundary between Fujian and Guangdong" is from May/KOOC-0/day/KOOC-0/2 to August/KOOC-0/6/day/KOOC-0/2.

In the above sea areas, shrimp, cage, gill net and light purse seine are towed by truss rods (fishing time is from May 1 day 12 to August 1 day 12). The South China Sea extends from 12 degrees north latitude to the "Fujian-Guangdong Sea Boundary" (including the Beibu Gulf from May 12 to August 16).

It is understood that according to the geographical location of Ningde City, it is located in the Yellow Sea and the East China Sea between 35 degrees and 26 degrees and 30 minutes north latitude, so the fishing season is from May/KOOC-0/day/KOOC-0/2 to September/KOOC-0/6/KOOC-0/2.

How to choose seafood

① Fish: The eyeball of fresh fish is full and protruding, and the cornea is transparent and clear.

② Shrimp: Seawater shrimp is bluer, brighter and more transparent, while freshwater shrimp is deeper.

③ Crab: The female crab has cream, and the male crab meat is fresh and sweet.

④ Pippi shrimp: The female shrimp is thicker than the male shrimp and has shrimp seeds.

⑤ razor clam: Normal razor clam meat is a little transparent, and two water pipes can be stretched for a long time.

⑥ Oyster: Delicious or not depends on freshness, and has nothing to do with size.

How to eat

1. Large yellow croaker

Pseudosciaena crocea is one of the traditional "four seafood" (Pseudosciaena crocea, Pseudosciaena crocea, hairtail and squid) and is the main economic fish in China's offshore waters. Traditional Chinese medicine believes that croaker has the effects of regulating stomach, stopping bleeding, tonifying kidney and strengthening spleen, stimulating appetite, calming nerves, stopping dysentery, benefiting qi and replenishing essence.

Note: Yellow croaker cannot eat with Schizonepeta tenuifolia; Avoid drinking tea before and after eating fish; Not suitable for eating with buckwheat. Yellow croaker is hair, and people with asthma and allergies should eat it carefully.

2. Nibea albiflora

Although there is only one word difference between yellow croaker and yellow croaker, their tastes are quite different. Yellow croaker is delicious, garlic cloves are tender and smooth, yellow croaker is loose and thick, and it is not as delicious and smooth as yellow croaker.

3. white croaker

White fish is a fish belonging to the genus White Fish, which has the functions of diuresis, detumescence, invigorating qi and spleen, dredging veins and promoting lactation.

4.jellyfish (zhe

Jellyfish is a coelenterate living in the ocean. It is hemispherical and edible. It is umbrella-shaped with a white top, so that it can stretch and move. It's called jellyfish skin, with eight mouths and wrists at the bottom, and silk at the bottom, which is grayish red. It's called jellyfish head.

Caution: Do not catch or touch jellyfish floating in seawater. Once stung by jellyfish, don't wash it with fresh water, because fresh water will prompt the stinging cells to release venom. Wipe the tentacles or venom attached to the skin with towels, clothes and mud as soon as possible, and clean the wound with sodium bicarbonate (baking soda or alum). If the injury area is large and the systemic reaction is serious, you should go to the hospital for treatment in time.

5.squid-squid, squid

Squid will use "ink jet" as a means to escape when encountering a strong enemy, so it is called "squid" and "cuttlefish" and belongs to marine mollusks like squid and octopus.

Note: when selecting raw cuttlefish, you should choose the one with bright color, no odor, no mucus and elastic meat. When selecting dried cuttlefish, you'd better pinch whether the fish is dry and smell it. High-quality cuttlefish has a sea smell, but it has no fish smell.

6.squid

At present, there are two kinds of squid on the market: one is a squid with a large trunk and its name is "squid"; One is squid with a slender trunk. Its name is "soft fish", and the small soft fish is commonly known as "small tube".

Note: high-quality squid is complete and solid, pink and shiny, with a slight frost on the surface, fleshy, translucent and not red on the back; Inferior squid skin is thin, red, Huang Lue and black, dull, with thick frost on the surface and black or mildew red on the back.

7.octopus-octopus

Octopus is a gentle mollusk. It lives underwater, and the water temperature cannot be lower than 7℃. The optimum proportion of seawater is 1.02 1, which will cause death in low salinity environment. Can eat large animals and plankton and grow.

8. Sweet snail

Perched on the deep sandy muddy seabed in the subtidal zone, it is usually collected by bottom trawl. Carnivorous or saprophytic, like to eat benthic shellfish or dead fish. In summer, big eggs will be laid at the bottom of the sea.

The main ways to eat fragrant snails are white fried fragrant snails, fried fragrant snails in abalone sauce and fresh pepper rattle snails.

9.snail

Snails are delicious, crisp and refreshing, and are very popular high-quality marine shellfish in domestic and foreign markets in recent years.

10. Spicy snail

The inside of the shell is yellow and white, and the inside of the outer lip is black and purple. It is one of the most common snails in rocky intertidal zone.

1 1. Oyster-Delicious Oyster

Oysters, also known as "milk in the sea", are rich in zinc that protein and human body lack. Eating oysters can prevent dry skin, promote skin metabolism and decompose melanin. It is a rare beauty product.

12. Flower bug (hān

Leeches can be scalded with boiling water and eaten raw. Vampire blood is especially delicious, either pickled or processed into dried products. Shells can also be used as medicine, which has the effect of removing blood stasis and phlegm.

13. Yi (Haihong)

Fresh mussels are very popular seafood, which can be steamed or peeled and fried with other vegetables. Everything is delicious.

14. sea melon seeds

When melon seeds are caught, they contain a lot of sediment, so they must be soaked in light salt water for half a day, and then washed for later use.

15. Sasakawa (chēng son

Because they live on soft mudflats, the two shells of razor clams are very thin and brittle. When eating razor clams, it is best not to go to street stalls to eat them, but to eat them at home, and we must pay attention to the hygiene and cleanliness of razor clams.

16. Shrimp Pippi

Shrimp Pipi has barbs on both sides. Hold the shrimp with your head up and your tail down to avoid being caught by the shrimp spines. When the steamed skin shrimp is peeled, it can be done with only one chopstick.

17. Hairtail

Hairtail has the characteristic of queuing in groups. Every spring, when the water temperature rises, hairtail swims to the shore in droves, from south to north, which is the fishing season.

18. pomfret

Pomfret has the effects of invigorating qi and nourishing blood, invigorating stomach and essence, smoothing tendons and strengthening bones, and is very effective for dyspepsia, diarrhea due to spleen deficiency, anemia, and aching bones and muscles.

19. Leading fish

This fish has only one main bone, and the main bone is soft. Its fish bone is as soft as a beard, so people in Taizhou, Wenzhou and Lishui in southern Zhejiang call it "water toad", which means as soft as water.

20. pomfret

Like to gather in groups, they usually swim to the top of the water during the spawning season and sink to the bottom of the sea when the weather is bad.

2 1. prawn

Whole shrimp can be cooked by stewing, frying and sweet roasting. After processing into pieces and segments, it can be fried, roasted and boiled into paste, which can be used to make shrimp dumplings and shrimp balls.

Note: red color, soft skin and shrimp are not fresh. Try not to eat, bad shrimp can't be eaten. Pick the shrimp line on the back of the shrimp and don't eat it.

22. eel

When processing eels, we should pay attention to the fact that its serum is toxic. Although toxins can be destroyed by heating or gastric juice, drinking eel blood sometimes leads to poisoning.

perch

Perch can tonify liver and kidney, strengthen spleen and stomach, eliminate phlegm and relieve cough, and has a good nourishing effect on people with liver and kidney deficiency. It can also treat fetal movement and postpartum hypogalactia.

24. Portuguese fish

Swimming crab is located in the ocean, and its survival rate is greatly reduced after leaving the high-salt and high-oxygen environment.

25. sea eel

Eel meat is thick, thin, delicious and high in fat, and can be eaten fresh, preserved or canned. Eel meat is mixed with other fish to make fish balls and fish sausages, which are more delicious and elastic.

26. White shrimp with ridged tail

Its meat is tender and delicious. In addition to fresh food, it can also be processed into dried seaweed, which is also called "golden hook shrimp" because of its golden color. Its eggs can be made into shrimp seeds and are also excellent dried seafood.

27. Small yellow croaker

Also known as "yellow croaker" and "small yellow flower", it is used for fresh food or made into salted and dried products; The swim bladder can be made into swim bladder glue; Testicles can make protamine.

clam

Its meat is so delicious that it is called "the freshest in the world" and "the crown of all kinds of flavors", and its nutrition is more comprehensive.

29.clam

Clams with chronic diseases should be carefully eaten, and those with spleen and stomach deficiency and cold should not eat more.

30.abalone

Flounder is a kind of flounder, which can be mainly used for fresh food or canned and pickled products. Cod liver oil can be extracted from fish liver.

3 1. Baiji dolphin

Has fishery utilization value and can be made into canned fish.

32. Duobao Fish

The general eating method of Duobao fish is whole steaming, which belongs to a very traditional Cantonese style.

33. Grouper

Grouper is rich in nutrition, tender and white in meat, similar to chicken, and is known as "sea chicken".

Cooking methods and calories of common seafood

1. Clam: Cook in a dry pot without water.

Do not add water. Cook in a griddle. After a while, you will hear the sound of "bang". Don't open the lid, wait for three or five minutes, and the clam meat will be tender.

2. Oysters: Boil and steam for three minutes.

Put the oysters on the grate of the steamer, boil the water and steam for three minutes. It is worth mentioning that the size of oysters affects the steaming time, and the steaming time of big oysters must be extended by 1 min.

3. Conch: You must add water to cook conch.

Boiling conch must add water, generally two Jin of conch and a bowl of water. Drop two or three drops of vinegar or sesame oil after boiling, so that the snail meat can be easily picked out. You can cook when you see the conch's head sticking out slightly!

4. Pippi Shrimp: Steaming takes longer than shellfish.

The general cooking method of Pipi shrimp is also steaming. Whether it is large or small, the steaming time is seven or eight minutes after boiling.

5. Crab: Crabs must face up.

In order to prevent the crab roe from flowing out, the crab belly must face up! After boiling, steam for about ten minutes, and when you see that the crab completely turns from green to red, you can go out of the pot.

6. Octopus: Cook the head and claws separately.

Octopus's head and claws are cooked at different times. If you cook together, it is likely that the head has just been cooked and the claws are too old to bite, so it is best to cook the head and claws separately. First cut off your head and cook it in a pot. After seven or eight minutes, put the claws in the pot and cook for five or six minutes, and the taste will be crisp.

7. Marine fish: It's best to steam the fish with big fire.

Suitable steamed fish include flounder and blackhead fish. You need to change the knife on the fish before steaming, and you can add some pepper and salt to taste. Steamed fish needs a big fire. Steam it with a big fire. After boiling, steam it for five or six minutes. The meat is the most tender.