There are more than ten kinds of deep-sea fish, such as tiger spot, green spot, pink spot, Jiali fish, Majia fish and bonus fish. The most common fish seen in restaurants are groupers, which include sesame spots, sea tiger spots, oil spots, green spots, oriental star spots and so on. These fish belong to groupers, but they are far from each other in appearance. The East Star Spot is a big beauty in the stone spot, with fiery red scales and small blue stars. The output is not large, because it is very expensive, mostly at 300 to 500 yuan a catty. Tiger spot is dressed in white tiger skin stripes, and the meat is white and tender, which tastes very delicious. There are also some grouper fish that are very ugly, such as Laoban fish, which is often said in northern seafood restaurants. The whole body is uneven and it is really unbearable to witness. But this kind of fish is not easy to move. It crawls on the bottom of the water all day, and its eyes never turn round and round, so it looks very calm, hence its name. In addition, the most common fish is hemipterus, which is also divided into left-handed fish and turbot fish. This kind of fish is flat and ugly, but when swimming in the water, it looks like a big butterfly with a beautiful posture. The most precious fish in the seafood pond belongs to Napoleon wrasse, which can be divided into big Napoleon wrasse and small Napoleon wrasse, and the weight of big Napoleon wrasse can reach eight or nine pounds. The output of little Napoleon wrasse is extremely low, and the price can be as high as 600-800 yuan per catty.
In seafood restaurants, you can also see small fish species that are close to seafood, such as silver marlin, sand tip fish, yellow crucian carp, small yellow croaker and silver pomfret. These fish produce a lot, and they are mostly chilled, so the price is very cheap. But their meat is white, delicate and delicious. Now there are fewer large yellow croaker, but it is said that it can be caught in moderation, so we can eat real fresh large yellow croaker again.
This question, youren