"tigerfish" itself doesn't have much meat, but its meat is fresh and tender, and its flavor is unique. Not only its meat can be eaten, but the liver, air bag and skin of "tigerfish" have become excellent materials after treatment, which are suitable for burning, steaming, stewing soup and rolling porridge. I don't advocate the way to eat sashimi because its meat is less thick.

Eating is enjoyable, but killing is bitter. Tigerfish is like a hedgehog, with hundreds of poisonous spines. It takes a lot of trouble to deal with the fish skin. It took me several days to fly to Sanya to learn from tigerfish's thorns. At first, due to the difficulty in handling tigerfish's thorns, many fish skins were accumulated in the freezer. After learning from the scriptures in Sanya, the skins were slightly treated, and the abalone juice was buckled, which felt as straight as the gelatin of abalone juice.

Studies by aquatic experts at home and abroad have found that tigerfish is not only nutritious, but also has considerable medicinal value. In the old days, fishermen in Sanya didn't know how to eat its meat. They just dried its skin and then made soup as a holy medicine for treating stomach diseases. It is also tested that fish has the efficacy of clearing away heat and toxic materials, and has the curative effect of treating low back pain and children's boils.

"Braised abalone"-Sanya people are named after it because it is full of thorns and tastes like abalone!

Tiger-headed fish, with spines on the back of the head, deep intervals between eyes, rows of heads, brown or dark red body, and a number of irregular patches, has poisonous fins and spines. Tiger fish has strong vitality and can be raised alive. This fish is tender and delicious, and protein is rich. It is often prepared by braising in soy sauce, steaming, scallion oil, salt and pepper.