Opium fish is not a deep-sea fish.

Opium fish lives in the middle and lower layers of the water and has the habit of migrating in rivers and lakes. The spawning period is from April to July. It is a benthic cold-water fish and is carnivorous. The juveniles feed on crustaceans, while the adults prey on small fish, shrimps, etc.

The body of the opium fish is flat and asymmetrical, with both eyes on the left side; the mouth is in front of the mouth, and the lower jaw is protruding; the edge of the preopercular bone is free; the skin on the side with the eyes is dark gray or has patches. The skin on the eyeless side is white. Opium fish can be eaten fresh or made into canned and salted dried products. Cod liver oil can be extracted from cod liver.

The flounder species of opium fish is a rare fish from the Yellow Sea and Bohai Sea in my country. Like other species of flounder, it is a famous seasonal dish. The dishes are brightly colored, spicy and tender. There are many kinds of flatfish, which are widely distributed in tropical or temperate oceans. They are also produced in various coastal areas of my country.

Extended information

How to cook opium fish

Prepare ingredients: opium fish, shallots, ginger, garlic cloves, dried chili peppers, cooking wine, salt, and soy sauce.

1. Wash the opium fish head and cut it into two pieces from the middle.

2. Cut the shallot into chopped green onions, slice the ginger, cut the dried chilies into small sections, and mince the garlic cloves.

3. Place the washed taro on a plate, put the sliced ??ginger on top, pour in the cooking wine and let it sit for 5 minutes.

4. Bring the water in the steamer to a boil over high heat, and steam the fish heads in the steamer over high heat for 15 minutes.

5. Take the fish out of the steamer, remove the ginger slices, add chopped green onions, minced garlic, dried chili peppers, and drizzle with soy sauce.

Baidu Encyclopedia-Opium Fish