Six fish you must eat in winter, including mullet and sea bass, delicious and brain-boosting

There is a saying: "When the north wind roars, the belly is stuffed tight," meaning that when the northeast monsoon blows, fishermen enjoy a bountiful harvest and eat until their bellies are full. The reason is that when the northeast monsoon arrives, air and water temperatures drop, and either northern migratory fish travel south to the waters off Taiwan, China to spend the winter, or fish on the seafloor swim up toward the surface to escape the cold, both of which are favorable for fishermen's catches.

To escape the winter and prepare in advance for next spring's spawning season, fish accumulate a great deal of fat, making their flesh especially rich and plump. Fatty fish are rich in protein and Omega-3 fatty acids, and the saturated fat and trans fat in fish meat are relatively low, so it can be said that fish has "a body of good oil."

An expert leads the way: Hsu Cheng-yu, founder of Upwelling Ocean, recommends six fish you must eat in winter; Wu Yu-ying, manager of the sales department at Taipei Fishery Marketing Corporation, shares tips for choosing frozen fish; and Liu Hsin-yi, daughter of a fishing family, teaches ways to cook fish. This winter, let's all eat fish and eat good oil, and get smarter together!

Wild mullet is a treasure from head to tail; "oil ribbonfish" white ribbonfish is only available in winter

Mullet, also known as "Taiwan black gold," arrives in the coastal waters of Taiwan, China around the winter solstice each year, hence the saying "Mullet is just right to eat at the winter festival." Every part of the mullet is a treasure, and it is the "year-end bonus" that fishermen look forward to year after year. Mullet roe, mullet belly, and mullet gizzard are known as the "three treasures of mullet." Mullet roe can be thinly sliced to go with drinks, mullet belly can be pan-fried or braised with garlic, and mullet gizzard can be deep-fried or stir-fried. The fish body after the roe is removed is called mullet shell, and whether it is mullet rice noodles, braised mullet, or three-cup mullet, all are well-known old-time dishes.

Hsu Cheng-yu says that proverbs such as "Saltwater mullet beats a chicken drumstick" (mullet is even more delicious than chicken legs) and "I'd rather pawn my pants than go without mullet" (I would rather pawn my pants than miss out on mullet) show just how much Taiwanese people love mullet. Although Taiwan, China's mullet farming technology has advanced, fishermen value the mullet roe most, so when farming they emphasize the roe over the flesh. Although the roe quality is good, the flesh may be too fatty and affect the texture. Relatively speaking, wild mullet meat is more suitable for eating.

White ribbonfish can be said to be one of the most common fish on Taiwanese tables. Hsu Cheng-yu explains that what is caught in Yilan and Keelung is the Japanese ribbonfish commonly known as "thin ribbon," while what is caught in Taichung and Miaoli after December is "oil ribbon." Just from the name you can tell that oil ribbon is definitely more delicious than thin ribbon, and the price difference between the two is huge. Because most is exported to China, only two to three thousand metric tons remain each year for domestic sale in Taiwan, China. If you see oil ribbon at the market, do not miss it easily.

As for how to identify top-grade fish such as wild mullet and oil ribbon? Hsu Cheng-yu suggests that consumers, in addition to choosing a trusted fishmonger, can also ask questions when there are many people around; under everyone's watchful eyes, the fishmonger is more likely to answer honestly.

Red sea bream and fourfinger threadfin are available in all four seasons, but winter fish are far fattier and more delicious than summer fish

Red sea bream can be caught in all four seasons, but in summer the fish body is lean and not as plump and delicious as winter fish. Hsu Cheng-yu says that in the past there were many red sea bream smuggled in from China, but in the past two years the government has cracked down strictly, and smuggling has decreased a lot, so almost all the red sea bream bought at the market is caught or farmed in Taiwan, China. Right now is the perfect time to put their plumpest, most delicious form into your mouth.

Every part of the red sea bream can be eaten. Besides commonly appearing on sashimi platters, the fish head can be cooked into hot pot or miso soup, and even the fish bones after the meat is removed can be cut into sections and roasted, then sprinkled with sea salt and squeezed with a few drops of lemon juice to make a great companion for drinks.

Fourfinger threadfin is also a fish species farmed and supplied year-round, but Hsu Cheng-yu stresses that the top-grade "large threadfin" and "bamboo threadfin" only migrate back to Taiwan, China in winter. Whether it is "first threadfin, second pomfret, third