What seafood is in season in May? How to cook small seafood in sauce

Seafood generally refers to marine food, mainly including fish, shrimp, shellfish and other species. Although some marine plants, such as kelp and sea cabbage, can be made into food, seafood is usually mainly made from animal products. In May, all kinds of fruits and vegetables are generally available in large quantities, and there are many kinds of seafood. What kind of seafood is in season in May? The following is a detailed sharing.

Contents of this article

1. What seafood is in season in May?

2. How to cook small seafood in sauce

3. How to pack seafood for airplane check-in

What seafood is in season in May?

There are many kinds of seasonal seafood in May, such as scallops, clams, oysters, mantis shrimps, flower crabs, goby, swallowtail, octopus, squid, rice fish, carp, whitefish, mandarin fish, etc. Among them, shellfish can be eaten all year round, but May is its peak production season and also the season with the cheapest price in the year.

Seafood generally refers to marine food, mainly including fish, shrimp, shellfish and other species. Although some marine plants, such as kelp and sea lettuce, can be made into food, seafood is usually based on dishes made from animals. If we are talking about seafood, then marine animals and marine plants are all included.

When buying seafood, it is best to buy fresh and alive ones. Frozen seafood may deteriorate during transportation and have no edible value and poor taste. When buying seafood such as clams, oysters, and oysters, choose open ones instead of tightly closed ones. Before cooking crustaceans, the shells should be scrubbed clean and it is best to soak them in salt water for a period of time to facilitate spitting out mud and sand.

How to make seafood in sauce

1. Prepare the ingredients: 150 grams of vermicelli, 50 grams of cucumber, 50 grams of shrimp, 50 grams of scallops, 50 grams of crab sticks, 50 grams of fungus, 10 grams of green and red peppers, 20 grams of garlic, 20 grams of seafood soy sauce, and 10 grams of aged vinegar.

2. Boil the vermicelli in boiling water until soft, then remove and cool. Cut the cucumber, crab legs and fungus into shreds, slice the shrimp, clean the scallops, mince the garlic, and cut the Hangzhou pepper into small circles.

3. Put the fungus, shrimps, and scallops into boiling water and blanch them separately, then cool them down. Place the vermicelli on the bottom, crab legs and fungus shreds on both sides of the cucumber shreds, shrimps in the middle, scallops on both sides of the shrimps, and Hangzhou pepper rings on top of the shrimps.

4. Prepare the sauce by mixing seafood soy sauce, aged vinegar, sugar, chicken powder, salt, a little oyster sauce, white pepper powder, chili oil, and minced garlic with cold boiled water and pour it on the cold dish.

How to pack seafood for airplane transport

Seafood that needs to be checked in should first be placed in a foam box, then covered with a plastic bag to prevent water seepage, and finally packed in a cardboard box. Use wide tape to seal the entire box, or pay to seal the box at the airport. Seafood is not allowed on the plane and must be checked in. Check-in procedures must be completed in advance.

To check seafood by plane, you need to first check in at the airport's self-service check-in machine, and then complete the check-in procedures at the airport check-in counter.

Generally, seafood is transported alive and cannot be carried with you. It can only be checked in. It is recommended to store seafood in foam boxes with ice.

You can put ice cubes in the insulated box to keep it fresh. It is best to freeze the ice cubes in large plastic bottles or plastic bags to prevent leakage.