Yellow Croaker Is Best Eaten in Summer
At supermarkets, frozen fish products are available year-round in various types. People usually choose based on taste and personal preference, overlooking an important principle: fish has seasonal availability. Professor Wang Cunxin from the Institute of Oceanology, Chinese Academy of Sciences, says fish near spawning season is best to eat. Currently, it's the spawning season for large yellow croaker, small yellow croaker, mackerel, Spanish mackerel, salmon, and turbot. Thus, these fish are most suitable for consumption in summer.
Professor Wang explains that different fish spawn at different times throughout the year. Fish nearing spawning season accumulate substantial fat and nutrients, making them plump and firm, resulting in exceptionally delicious, slightly sweet-tasting flesh. This is due to increased levels of glutamate—the substance responsible for umami flavor. After spawning, fish become leaner, with reduced protein and fat content compared to before spawning.
He notes that among summer-appropriate fish, yellow croaker is highly nutritious. Fresh yellow croaker meat contains high levels of protein and essential minerals like calcium, phosphorus, iron, and iodine. Its tender texture makes it easy to digest and absorb. Since yellow croaker meat resembles garlic cloves and lacks small bones, it is ideal for elderly people, children, and those recovering from illness.
Mackerel has higher protein content than large yellow croaker, hairtail, and porgy, classifying it as a high-protein, low-fat fish. Regular consumption supports growth and intellectual development in youth and children.
Salmon and turbot are imported species from Europe. Salmon is rich in unsaturated fatty acids, vitamins, and minerals, considered the healthiest fish in the world; regular consumption can effectively reduce risks of hypertension, cholesterol, and heart disease. Turbot has high collagen content, offering excellent skin moisturizing and beauty benefits, while also supporting kidney function, brain health, and enhancing immunity.
Professor Wang adds that apart from these marine fish in spawning season, most freshwater fish can be eaten in summer since they don’t have clearly defined spawning seasons like sea fish. Additionally, northern fish tend to have thicker flesh and richer fat content, thus higher nutritional value.
He warns that although many frozen fish are available today, from both nutritional and safety perspectives, fresh fish is best consumed in summer. Especially for oily red-fleshed marine fish such as bamboo jack mackerel, tuna, mackerel, sardines, and Korean flatfish, as well as river fish like carp, these contain high levels of histidine. In hot summer weather, improper storage easily leads to spoilage, bacterial overgrowth, and histidine converting into histamine—a toxic substance—causing food poisoning upon ingestion.