How to choose the right fish in the right season

  When the ocean current warms up in spring, the fat layer under the mackerel skin develops to a thickness of 3mm in April. Pickling in vinegar or salting can perfectly balance its fat. In late November, the belly of tuna reaches its peak in fat accumulation. With a fat content of 38%, it is an excellent choice for low-temperature grilling. These two high-fat seafood, through seasonal fat accumulation, offer diners a completely different taste feast. Sardines that migrate in May are renowned for their dense fat networks between muscles. Grilling the whole fish can lock in its unique flavor, making it a representative of the medium fat group. In contrast, the seasonal code of the low-fat group is more diverse: the cold winter of January enables squid to convert energy into sweet glycogen, which is suitable for quick stir-frying over high heat; In July, the glycine in the reproductive glands of scallops reaches its peak, and simple steaming with minced garlic can bring out the umami flavor. The September clams, due to their rich hemoglobin content, present an alluring blood color. Quick blanching with fish sauce best brings out their original flavor.