When is the best season for mandarin fish?

Mandarin fish is a common fish in southern China, with delicious meat and rich nutrition, which is deeply loved by diners. So, when is the best season for mandarin fish?

The first paragraph: the origin and characteristics of Siniperca chuatsi

Siniperca chuatsi is mainly distributed in the Yangtze River basin, especially in Dongting Lake and Taihu Lake, and is a special product in southern China. Its meat is tender and delicious, especially the thick peritoneum is unforgettable. The taste and nutrients of mandarin fish depend on the growing environment and season of the fish.

The second paragraph: the best eating season of mandarin fish

The best season to eat mandarin fish should be autumn. Because in autumn, the growth cycle of Siniperca chuatsi has begun to enter the final stage, and it has accumulated a lot of nutrition, and its chubby belly is covered with rich fat. At this time, the taste and taste of mandarin fish can reach the best state.

The third paragraph: different cooking methods

There are many ways to eat mandarin fish, such as steaming, stewing and frying. Steamed mandarin fish can best highlight the delicacy of mandarin fish, braised mandarin fish can perfectly combine fresh taste and deep taste, while fried mandarin fish takes fresh meat, fried incense and baked crisp. Either way, you can show the delicious taste of mandarin fish to the fullest.

In a word, autumn is the best time to eat mandarin fish. At this time, you might as well taste the special products of the south and feel the delicacy and delicacy of Guangxi fish.