The most fertile and low-priced periods of seafood were concentrated between autumn and early winter, september-december, and spring, march-may, and were influenced by species, fishing seasons and market demand and supply. The main factors include central listing after the break period, changes in meat before and after reproduction and fluctuations in holiday consumption。
1. Autumn production:
The months of september-november were the post-reproduction period for most marine products, when fish, such as fish with fish, fish fat, and crabs, such as mackerel, were abundant. The concentration of fishing vessels at the end of the catch period increased the market supply, with prices falling by about 20-30 per cent compared to the summer。
2. Fat winter:
From december to january of the following year, seafood in cold water such as oysters and scallops accumulated more sugar plains, especially sweet meat. At this time, shellfish prices are 15-20 per cent lower than during the season, but some deep-sea fish prices are likely to rise slightly owing to higher transport costs。
3. Spring migration:
In march-may, migratory fish such as mackerel and mackerel are energy reserves for spawning, with peak fat levels. In coastal areas, catch rebounded after spring, and wholesale market prices were usually 40-50 per cent lower than during spring seasons。
4 the impact of the break season:
In may-august, four major areas of the country were closed, and the fall in wild sea fisheries resulted in price fluctuations of 30 to 40 per cent. However, farmed seafood, such as shrimp and abalone, was heavily marketed during the period, at 15-25 per cent lower prices than before fishing。
5. Festival fluctuations:
Seafood prices generally rose by 20-35 per cent in the middle autumn and around the national day due to a surge in consumer demand. It is recommended that procurement be avoided three days before the festival and that it be purchased approximately one week after the selection period when the market stock is sufficient, at which point some of the merchants would be able to process the inventory at reduced prices。
When purchased, preference may be given to local seasonal varieties, such as fall crabs and spring prawns. The early morning wholesale market is often neared by discounts, and frozen seafood selection dates are more expensive than products during the fishing season. When stored, shellfish shall be kept wet and refrigerated, and fish shall be removed from their organs and partially frozen for up to three months in an environment of 18°c. Refrigerated seafood prior to cooking suggests slow unfrozen cooling in the freezer room and maximum preservation of fresh matter. Consumers in coastal areas can focus on the time of return of fishing vessels and buy first-hand catch for more fresh benefits。
