When will Tianjin open to sea in 2018? When will Bohai Sea open to sea? How to choose seafood?

Since the Bohai Sea opens to the sea at the beginning of next month, you can fish in many places. Find out which city you are closer to. If you are closer, go to eat seafood. Let’s go there together. Let’s take a look at some of the conditions of opening the sea, and you can also go there to eat seafood. Time to open the sea

Time to open the sea: September 1

The closed fishing areas are the Bohai Sea, the Yellow Sea, the East China Sea and the South China Sea (including the Beibu Gulf) north of 12 degrees north latitude. Fishing moratorium operations include all types of operations except fishing gear, as well as fishing auxiliary vessels that provide supporting services to fishing vessels.

The fishing moratorium is specifically from 12:00 on May 1 to 12:00 on September 1 in the Bohai Sea and Yellow Sea north of 35 degrees north latitude. The waters of the Yellow Sea and the East China Sea between 35 degrees and 26 degrees 30 minutes north latitude are from 12:00 on May 1 to 12:00 on September 16; the East China Sea waters between 26 degrees and 30 minutes north latitude and the "Fujian and Guangdong sea area junction" are from May 1 From 12:00 on Sunday to 12:00 on August 16.

In the above-mentioned sea areas, fishing moratoriums for pole-towed shrimps, pots, gill nets and light nets are from 12:00 on May 1 to 12:00 on August 1. The South China Sea (including the Beibu Gulf) from 12 degrees north latitude to the "junction line of Fujian and Guangdong seas" is from 12:00 on May 1 to 12:00 on August 16.

It is understood that according to the geographical location of Ningde City, it is located in the Yellow Sea and East China Sea between 35 degrees and 26 degrees 30 minutes north latitude, so the fishing moratorium is from 12:00 on May 1 to 12:00 on September 16 hour. How to choose seafood

①Fish: Fresh fish has full and protruding eyeballs, and its corneas are transparent and clear

②Shrimp: Seawater shrimps are greener, brighter and more transparent, while freshwater shrimps are darker

③Crabs: Female crabs have paste, while male crabs have fresh and sweet meat

④Pipi shrimps: Female shrimps have thicker meat than male shrimps and have shrimp seeds

⑤Razor clams: normal razor clam meat A bit transparent, the two water pipes can stretch out very long

⑥Oysters: whether they are delicious depends on their plumpness and freshness, and how to eat them has nothing to do with size

1. Large yellow croaker - large yellow flower Fish

Large yellow croaker is one of the traditional "four seafoods" (large yellow croaker, small yellow croaker, hairtail, and squid) and is the main economic fish in my country's offshore waters. Traditional Chinese medicine believes that yellow croaker has the effects of harmonizing the stomach and stopping bleeding, replenishing the kidneys, strengthening the spleen and appetizing, calming the nerves and stopping dysentery, and replenishing qi and replenishing essence.

Note: Yellow croaker cannot be eaten with the traditional Chinese medicine Schizonepeta; avoid drinking tea before and after eating fish; and should not be eaten with buckwheat. Yellow croaker is toxic, so asthma patients and people with allergies should eat it with caution.

2. Yellow croaker

Although there is only one word difference between yellow croaker and yellow croaker, the taste is very different. Yellow croaker is delicious, with tender and garlic-like meat, while yellow croaker has looser meat and is not as delicious and tender as yellow croaker.

3. Whitefish

Whitefish is a fish of the genus Whitefish in the family Totozoidae. It has diuretic and swelling effects, replenishes qi and strengthens the spleen, and unblocks the meridians and lowers breasts. .

4. Jellyfish (zhé)

Jellyfish is a coelenterate mollusc living in the sea. It is semi-spherical in shape and edible. It has an umbrella-shaped and white upper surface that allows it to stretch and contract. The movement is called jellyfish skin, and there are eight mouth and wrists under it, and there are filaments under it, which are gray-red and are called jellyfish heads.

Note: Never catch or touch jellyfish floating in the sea. Once you are stung by a jellyfish, do not wash it with fresh water, because fresh water can cause the cnidocytes to release venom. You should wipe off the tentacles or venom adhering to the skin with towels, clothes, and sand as soon as possible. You can use sodium bicarbonate (baking soda) or alum. Clean the injured area. If the area of ??damage is large and the systemic reaction is severe, you should go to the hospital for treatment in time.

5. Cuttlefish - flower branch, cuttlefish

When squid encounters a strong enemy, they will use "jet" as a method of escape and wait for an opportunity to leave, so there are "squid" and "cuttlefish" ” and other names, it is a marine mollusc like squid and octopus.

Note: When choosing raw cuttlefish, you should choose ones with bright and white color, no odor, no mucus, and elastic meat. When selecting dried cuttlefish, it is best to pinch the fish body with your hands to see if it is dry and smell if there is any peculiar smell. High-quality cuttlefish has a fishy smell but no fishy smell.

6. Squid

There are two types of squid currently seen on the market: one is a squid with a fatter trunk, and its name is "squid"; This slender squid is called "soft fish", and the small soft fish is commonly known as "little pipe boy".

Note: The body of high-quality squid is complete and solid, pink and shiny, with a slight white frost on the surface, the flesh is thick and translucent, and the back is not red; the body of inferior squid is thin and incomplete, and the color is slightly reddish-yellow. Black, dull, with too thick white frost on the surface and dark red or moldy red back.

7. Octopus - Octopus

Octopus is a temperate mollusk that lives underwater. It can adapt to water temperature not lower than 7℃, and the specific gravity of seawater is 1.021, which is low in salt. environment will cause death. It can grow by eating large animal plankton.

8. Sweet snails

Inhabit the deeper sandy and muddy seabed in the subtidal zone, and are often collected by seabed trawling. Carnivorous or scavenger, preferring to eat benthic shellfish or dead fish. Large egg masses are laid on the seafloor in summer.

The main ways to eat fragrant snails are white-fried snails, fried snails with abalone sauce, and sliced ??snails with fresh pepper.

9. Flower snails

Flower snails are delicious, crispy and refreshing. They are high-quality seafood shellfish that have been very popular in domestic and foreign markets in recent years.

10. Spicy snail

The inner surface of the shell is yellow-white, and the inner surface of the outer lip is black-purple. It is distributed on all shores and is one of the most common snails in the lithofacies intertidal zone.

11. Oysters - sea oysters

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

12. Flower cockles (hān)

Flower cockles can be washed, scalded in boiling water and eaten raw. The blood of the cockles is especially delicious. They can be pickled or processed into dried products. Shells can also be used. Used as medicine, it has the effects of eliminating blood clots and resolving phlegm.

13. Mussels - Haihong

Fresh mussels are popular seafood. They can be steamed, cooked, or peeled and mixed with other vegetables. Stir-fried, all taste delicious.

14. Sea melon seeds

When sea melon seeds are caught, they contain a lot of sediment and must be soaked in light salt water for half a day. After the sea melon seeds are vomited out of sediment, wash them and set aside.

15. Razor Clam (chēng)

Because it lives on soft mudflats, the two shells of razor clams are very thin and brittle. When eating razor clams, it is best not to eat them at street stalls. You should eat them at home. Be sure to pay attention to the hygiene and cleanliness of the razor clams.

16. Pipi shrimp

Pipi shrimps have barbs on both sides. When holding the shrimp, you should put the head up and the tail down to avoid being hung up by the shrimp spines. arrive. When peeling steamed shrimps, you only need a chopstick.

17. Hairtails

Hairtails have the characteristic of lining up in schools. When the water temperature warms up every spring, hairtails swim in groups to the shore and migrate from south to north for reproduction. This is for fishing season.

18. Pomfret

Pomfret has the effects of nourishing qi and blood, nourishing the stomach and essence, smoothing joints, softening tendons and bones, and is good for indigestion, spleen deficiency, diarrhea, It is very effective for anemia, muscle and bone aches, etc.

19. Dragonhead Fish

This fish has only one main bone, and the main bone is soft. The fish bones are as thin and soft as whiskers, so people from Taizhou, Wenzhou and Lishui in southern Zhejiang The image is called "Shui Gurgling", which means it is as soft as water.

20. Black pomfret

They 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.

21. Prawns

The whole prawns can be cooked in braised, deep-fried or sweet-roasted. After being processed into slices and segments, they can be stir-fried, grilled, boiled and made into soup. When pureed, it can be used to make shrimp dumplings and shrimp balls.

Note: Try not to eat shrimps that are red, soft, or loose and stale, and spoiled shrimps are inedible; the threads on the backs of shrimps should be removed and not eaten.

22. Eel

Be careful when processing eel because its serum is toxic. Although the toxin can be destroyed by heat or gastric juices, drinking raw eel blood can sometimes cause poisoning.

23. Perch

Perch can nourish the liver and kidneys, strengthen the spleen and stomach, resolve phlegm and relieve cough. It has a good tonic effect on people with insufficient liver and kidneys. It can also treat fetal dysphoria and postpartum Symptoms such as oligomastia.

24. Swimming crab

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

25. Conger eel

Conger eel has thick meat, fine texture, delicious taste and high fat content. It can be eaten fresh, dried or canned. Conger eel meat is mixed with other fish meat to make fish balls and fish sausages, which are more delicious and elastic.

26. Ridge-tail white shrimp - water white shrimp

The meat is tender and delicious. In addition to being eaten fresh, it can also be processed into dried shrimps. Because of its golden color, it is also known as "Golden Hook Shrimp Rice". Its eggs can be made into shrimp seeds and are also excellent dried seafood.

27. Small yellow croaker

Also called "yellow croaker" or "small yellow croaker", it is eaten fresh or made into salted and dried products; the swim bladder can be used to make fish bladder glue; the testes can be used to make fish essence protein.

28. Clams

The meat is extremely delicious and is known as "the most delicious in the world" and "the crown of all flavors", and its nutrition is also relatively comprehensive.

29. Clam

People with chronic diseases should eat clams with caution, and those with weak spleen and stomach should not eat more clams.

30. Abalone

Flounder is a type of flatfish, mainly eaten fresh or made into canned and salted dried products. Cod liver oil can be extracted from cod liver.

31. Baiji conger eel

It has the value of fishery utilization and can be made into canned fish.

32. Turbot fish

The general way to eat turbot fish is to steam it whole, which is a very traditional way of eating Cantonese cuisine.

33. Grouper

Grouper is rich in nutrients and has tender and white meat, similar to chicken, and is known as "Chicken of the Sea". Common seafood cooking methods and heat conditions

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

Do not add any water, cook in a dry pot, and you can hear the sound after a short while. Do not open the lid of the pot until it makes a 'pop' sound, and wait for three to five minutes. The clam meat will be very tender.

2. Sea oysters: Steam for three minutes after boiling the pot.

Place the oysters on the grate of the steamer and steam until cooked. After the water boils, steam for another three minutes.

It is worth mentioning that the size of the oysters affects the steaming time. The steaming time of large oysters must be extended by 1 minute.

3. Conch: Water must be added to cook conch

Water must be added to cook conch. Generally, two pounds of conch should be added to a bowl of water. After boiling the pot, add two or three drops of vinegar or sesame oil so that the snail meat will be easily picked out. When you see the head of the conch sticking out slightly, it's ready to be cooked!

4. Pipi shrimp: The steaming time is longer than that of shellfish

General cooking method of Pipi shrimp It is also steamed. No matter big or small, the steaming time is seven or eight minutes after the pot is turned on.

5. Crab: The crab’s belly must be facing up

To prevent the crab roe from flowing out, the crab’s belly must be facing up! After boiling the pot, steam for about ten minutes. You will see that the crab is completely green. It's ready to serve when it turns red.

6. Octopus: cook the head and claws separately

The head and claws of octopus take different cooking times. If they are cooked together, it is likely that the head is just cooked and the claws are already old. It cannot be chewed, so it is best to cook the head and claws separately. Cut off the head first and cook it in the pot. After seven or eight minutes, put the claws in the pot and cook it for five or six minutes, so that the texture will be very crispy.

7. Marine fish: It is best to steam fish over high heat

Fish suitable for steaming include halibut, blackhead fish, etc. Before steaming, you need to cut the fish and add some pepper and salt to taste. Steaming fish requires a high heat, steam it over high heat, and continue steaming for five or six minutes after the pot is boiled. The meat will be the most tender.