Longley fish have spines.

Longleaf has fewer spines and more meat. Longley fish belongs to the plaice order, commonly known as cow tongue, half-smooth tongue sole natural resources less, fresh and tasty, high meat rate, smooth taste, fish meat cooked for a long time without old, no fishy taste and odor, belong to the high-protein, nutrient-rich, traditionally for the vast number of consumers along the coast of our country to treat the guests to the top of the best products by the vast number of consumers favor. Lung Li fish only the middle of the spine, almost no fishy flavor.

General Longliao is purchased from Vietnam Longliao meat is divided into white, light pink, pink and yellow, of which the white is the least expensive and therefore more expensive, light pink is the production of the most is also the best-selling. There is no difference in the nutritional content and processing of the different colors of fish, only the appearance.

The so-called ice jacket is the layer of ice outside the fillet, 25 percent of the ice jacket means that buy a pound of fillets have two and a half water, leaving seven and a half is the real fish. The European Union standard bubble medicine means that the fish fillets soaked with food additives such as polyphosphates, carbonates and citrates, soaking medicine after the fish fillets become higher in water content, the texture of the more elastic.

Scales are intact and not easy to fall off, the meat is solid and elastic, the eyeballs are full and prominent, the cornea is transparent, the gills are bright red in color, and the gill filaments are clear. When selecting the lobster fish pieces, choose the flesh that is full and solid.