今年8月23日是处暑，我国沿海地区迎来盛大的开渔节。为啥选在处暑开渔？长三角地区百姓的餐桌 上，又能吃上哪些"顶鲜"的水产？ 《 人民日报 》（ 2025年08月28日 10 版） 上海海洋大学水产与生命学院副教授张玮介绍，从海洋生态看，暮春至夏季是众多海洋生物的繁殖黄金 期，东海水域的小黄鱼、银鲳、梭子蟹，以及红虾、竹节虾等，都会在这时候集中产卵孵化。处暑前 后，它们的繁殖高峰期基本结束，此时开渔能较大程度避免捕捞亲鱼，守护海洋生态平衡。 (责编：胡永秋、杨光宇) "像大黄鱼、带鱼这些上海人爱吃的鱼，幼鱼从夏天长到处暑，体长能有5—10厘米，刚好能从普通渔网 网眼里'溜'走。既不耽误渔民捕鱼，又给小鱼留下长大的机会。"张玮表示，处暑开渔是对海洋物种生 命周期的精准把握——既避开关键繁殖期以保护亲鱼和幼苗，又等幼鱼长到相对安全的尺寸，为渔业资 源的永续利用打下坚实基础。 我国沿海地区的处暑开渔节历久弥新，这背后是延续千年的生态智慧与动态调整的现代管理在共同发 力。 "尽管海水温度有所上升，处暑时节作为幼鱼育成、饵料丰富、渔汛开启的'黄金窗口'依然有效。"张玮 说，现代渔业通过建立综合性渔业资源监测网络，动态追 ...

处暑节气，我国沿海地区再度迎来一年一度的开渔盛典。为啥老祖宗偏偏选处暑开渔？咋就不怕气候变 化，年年都能准时"打卡"？最关键的是，上海人的餐桌上，这会儿能吃上哪些"顶鲜"的水产？对这份深 植于海洋生态规律的千年智慧，上海海洋大学副教授张玮带来解读。 处暑吃这些正当时 如今，全球多地传统习俗因气候变暖发生改变，但我国沿海的处暑开渔节却历久弥新。这背后，是跨越 千年的生态智慧与动态调整的现代管理在共同发力。 "尽管海水温度有所上升，处暑作为幼鱼育成、饵料丰富、渔汛开启的'黄金窗口'依然有效。"张玮指 出，现代渔业通过建立综合性渔业资源监测网络，动态追踪关键经济物种（如带鱼、小黄鱼、银鲳鱼、 梭子蟹）的种群数量、洄游路线、产卵场分布及幼鱼补充状况。 基于大数据模型分析，渔业管理者得 以科学应对产卵期偏移、优化休渔时间窗口、评估开渔资源基础，并动态调整休渔时间与范围。 这一 系列举措有效保障了处暑开渔的科学性及渔业资源的可持续利用，使古老的"生态时钟"在现代得以精准 校准。 此外，休渔期恰好为渔民提供了修船补网、积蓄力量的时间，处暑开渔则迎来随洋流涌动的秋季鱼汛 （如舟山渔场因冷暖流交汇形成高产），形成"休养-丰收" ...

Core Viewpoint - The East China Sea has partially lifted its fishing ban, allowing seafood such as red shrimp and crab to return to the market, enhancing the culinary experience for consumers [1]. Group 1: Seafood Health Benefits - Seafood is a significant source of high-quality protein, low in fat, primarily consisting of unsaturated fatty acids, and rich in vitamins and minerals, which support various bodily functions [4]. - It is recommended to consume fish, shrimp, and shellfish 1-2 times a week, with an adult intake of 300-500 grams [5]. Group 2: Caution for Specific Groups - Individuals with seafood allergies should be cautious due to the presence of foreign proteins that can trigger immune responses [6]. - Gout patients need to limit seafood intake due to its high purine content, which can exacerbate their condition [7]. - People with poor digestive function, such as the elderly and children, should avoid excessive seafood consumption to prevent gastrointestinal issues [8]. - Those with hyperthyroidism should strictly limit iodine intake from seafood, as certain types contain high levels of iodine [9]. Group 3: Seafood Selection Tips - Fresh fish should have a salty smell, clear eyes, and firm flesh that bounces back when pressed [11]. - When selecting crabs, look for a blue shell and a white belly; fresh crabs should be active and responsive [13]. - Fresh shellfish should have a slight sea smell, shiny shells, and should close quickly when touched [15]. - It is advisable to buy seafood in small quantities and consume it fresh to maintain quality [17]. Group 4: Safe Seafood Consumption Practices - Various cooking methods can preserve the natural flavor of seafood while retaining nutritional value; steaming is particularly recommended [18][21]. - It is crucial to separate raw and cooked seafood to avoid cross-contamination [21]. - Cooking seafood thoroughly is essential to eliminate potential pathogens and parasites [22]. - Avoid consuming leftover seafood, as it can lead to gastrointestinal discomfort due to protein degradation [24]. - In case of injury from seafood, immediate washing and disinfection of the wound are necessary [25].