1, biological characteristics

Swordfish is a typical marine migratory fish, mainly distributed along the coast of China, Japan and the Korean Peninsula. The fish is knife-shaped, about 50-75 cm long, black or blue-black, also known as black swordfish and black swordfish, and belongs to Sparidae in biology.

Black saury is a temperate marine fish, which feeds on plankton and small benthos. Because it is a migratory fish, it can find enough food in the long migration process, so it is naturally widely distributed in the East China Sea and the Yellow Sea.

2. Main production areas

China is the largest producer of black saury in the world, and its main producing areas include the Yangtze River estuary, the East China Sea, the Yellow Sea, Fujian and other coastal provinces. Among them, the black saury produced in Fujian won the title of "Fujian famous aquatic products".

In recent years, with the increasing demand for delicious food, the culture technology of black saury has also developed rapidly, and some coastal provinces such as Guangdong have also actively promoted its culture to meet the market demand.

3. Nutritional value

Black saury is a high-protein and low-fat food, which is rich in vitamin B 12, omega -3 fatty acids and other nutrients. Among them, omega-3 fatty acids have a good health care effect on human health, which can reduce blood lipids, prevent thrombosis and maintain heart health.

At the same time, black saury can also extract fish oil, which is widely used in health food and pharmaceutical products.

4. Cooking methods

The black saury is tender and delicious, which is very suitable for maintaining its original taste and nutritional value by simple cooking methods such as boiling and steaming.

In addition, black swordfish fillets can also be sliced, cold or made into black swordfish shell cakes and other delicacies with unique flavor.