As the autumn wind rises and the chill intensifies, it is a perfect time to nourish the body. According to traditional Chinese medicine, "nourish Yin in autumn and winter". Eating fish at this time can not only provide high-quality protein but also warm the middle, replenish deficiency, moisten dryness and nourish the body. But in the fish market, there are so many kinds of fish. Which kind of fish is the most suitable for autumn and winter? Today, we have carefully selected 5 kinds of seasonal "treasure fish" for you, along with delicious cooking methods, to help you enjoy a healthy and good state!
1. Crucian Carp: The "Affordable Tonic King" for Strengthening the Spleen and Promoting Diuresis
Recommendation reason: Crucian carp is neutral in nature and sweet in taste. It is rich in high-quality protein, calcium, phosphorus and B vitamins. Eating it in autumn and winter can strengthen the spleen and stomach, promote diuresis and reduce swelling. It is especially suitable for those with weak constitutions and weak spleen and stomach.
Classic way of eating
Carp and Tofu soup: Fry the carp until both sides are golden brown, then add boiling water and simmer until it turns milky white. Add the tofu blocks and sprinkle with chopped scallions for seasoning. It is fresh, fragrant and warms the stomach.
Braised crucian carp: Prepare the sauce with soy sauce, sugar and vinegar, simmer over low heat until the sauce thickens. The fish meat is well-flavored and it's a perfect accompaniment to rice!
Ii. Mandarin Fish: The "Ginseng of Water" for Tonifying Qi and Nourishing Blood
Recommendation reason: Mandarin fish (osmanthus) has tender flesh, few bones and is easy to eat. It is rich in protein, selenium and unsaturated fatty acids, which can enhance immunity and nourish blood and qi. People with cold hands and feet in autumn and winter can benefit from eating more of it.
Selection tips: The best fish should have a straight body, prominent eyes, bright red gills, and the flesh should quickly rebound when pressed.
Classic way of eating
Steamed mandarin fish: Make cuts on the fish body, spread ginger slices and steam for 8 minutes. Drizzle with steamed fish soy sauce and pour hot oil over it to bring out the aroma, retaining the original flavor.
Squirrel Mandarin Fish: After being cut into various patterns, coat with starch and fry until golden brown. Drizzle with tomato sauce. Sweet and sour, crispy and crunchy. A must-have for entertaining guests!
Iii. Hairtail: The "Deep Sea Gold" for Moistening Dryness and Tonifying Deficiency
Recommendation reason: The cuttlefish is warm in nature and sweet in taste. It is rich in DHA, EPA and magnesium, which can protect the cardiovascular system, moisten the lungs and relieve coughing. People who are prone to coughing in dry autumn and winter are suitable to eat more of it.
Selection tips: The silver scales should be intact, the eyes bright, and the body elastic. Avoid choosing cuttlefish with damaged bellies.
Classic way of eating
Pan-fried cuttlefish: Cut the cuttlefish into sections and marinate them. Coat them with a thin layer of flour and fry until both sides are golden brown, with a crispy exterior and tender interior. It pairs perfectly with porridge.
Sweet and sour cuttlefish: Prepare the sweet and sour sauce (sugar: vinegar: light soy sauce =2:3:1). After frying the cuttlefish, simmer it until it is well-flavored. The sweet and sour taste is appetizing.
Four. Sea Bass: The "Holy Tonic for Nourishing the Kidneys and Stabilizing the Fetus in Autumn and Winter"
Recommendation reason: Sea bass is rich in DHA, collagen and calcium, which can nourish the liver and kidneys and strengthen the muscles and bones. Pregnant women, the elderly and those who overuse their brains can enhance their physical fitness by consuming it in autumn and winter.
Classic way of eating
Steamed sea bass: Place scallions and ginger on the fish body and steam for 10 minutes. Discard the liquid, drizzle with hot oil and steamed fish soy sauce. It is tender and fresh without any fishy smell.
Youdaoplaceholder0 Steamed sea bass: Stir-fry black bean sauce and minced garlic until fragrant and spread over the fish. After steaming, drizzle hot oil over it. It is salty and fragrant, and goes well with rice.
V. Eel: The "Autumn and Winter Warming Treasure" for Blood Replenishment and Muscle Strengthening
Recommendation reason: Eel (yellow eel) is warm in nature and sweet in taste. It is rich in vitamin A, DHA, lecithin and iron. It can replenish blood and qi, strengthen muscles and bones, and is especially suitable for those who feel cold and weak in autumn and winter. Traditional Chinese medicine believes that it "tonifies the middle and benefits blood".
Classic way of eating
Braised eel sections: Cut the eel into sections and blanch them to remove the mucus. Add garlic cloves and ginger slices and stir-fry until fragrant. Season with soy sauce and sugar and simmer until well-flavored. The meat is tender and the soup is rich and fragrant.
Eel Porridge: Cut eel into thin shreds and cook it with rice. Add shredded ginger and white pepper to enhance the flavor. It warms the stomach and is nourishing. It is the first choice for breakfast in autumn and winter.
Tips for eating fish in autumn and winter
Is more expensive always better? Wrong! Seasonal fish are the freshest. For instance, crucian carp and hairtail in autumn and winter are more nutritious than off-season fish.
Can people with gout not eat? It depends on the situation! It is fine to consume medium and low-purine fish (such as crucian carp and mandarin fish) in moderation, but avoid high-purine fish like sardines and mackerel.
When eating fish, it is advisable to choose cooking methods such as steaming, stewing and pan-frying, and avoid deep-frying and braising, which can better preserve nutrients.
Eat fish 2 to 3 times a week, with each intake controlled at 100 to 150 grams, for a more balanced nutrition.