1, yellow croaker
Yellow croaker, also known as yellow croaker, is a general term for yellow croaker in the genus Pseudosciaena, which is distributed in the East China Sea and belongs to an endemic species in China. It mostly lives in the offshore area with a water depth of 60 meters, and its feeding habits are miscellaneous, mainly feeding on mysis, Chaenomeles, small fish and copepods.
2. Hairtail
Hairtail, also known as hairtail, nepotism and oil belt, is fierce in nature. Its shape is flat like a belt, its color is silver gray, its pectoral fin and dorsal fin are light gray, and its tail is black. It can grow to the length of 1 meter, and it is widely distributed in the western Pacific Ocean and the Indian Ocean, belonging to one of the four major seafood in China.
3. Longli fish
Longli fish, also known as cattle tongue fish, tongue fish and grouper fish, is a large-scale benthic fish with warm temperature. It lives in the offshore area all year round, and has the characteristics of wide temperature, wide salt, hypoxia tolerance and disease resistance. The optimum growth temperature is between14-24 degrees.
4. Salmon
Salmon, also known as salmon, salmon and salmon, has the reputation of "the emperor of the ice sea" and belongs to cold-water fish. It mainly lives in fresh water and seawater and is native to the northern Pacific Ocean. Wild salmon feeds on seaweed, fish and shrimp, and its astaxanthin content is rich, and its fish is orange-red.
5. Sardines
Sardines, also known as sardines and Sa Ding fishes, are small in size, flat on the side and silvery white in color. They belong to the world's important marine economic fishes, mainly distributed in the western Pacific Ocean. Sardines are warm-water fishes in the offshore waters, swimming rapidly, and the optimum growth temperature is between 20 and 30 degrees.
How to choose fish?
1, look at the shape of the fish: the appearance of fresh fish is intact, the posture is normal, the color is bright, some fish will bend their spine or even appear deformed, and the skin color is dark, and the fish are not fresh; There is transparent mucus on the surface of fresh fish, and the scales are shiny and not easy to fall off. However, for fish that have been stored for a long time, the mucus on the surface becomes more and thicker, and the scales are dull and loose, which smells very fishy.
2, look at the fish eyes: fresh fish eyes are very bright, slightly protruding, and there is no obstruction on the surface of the fish eyes; If the eyes of stale fish are dull and dull on the surface, and in serious cases, the eyeballs will be blurred and no longer protruding, but in a concave state, and there will be congestion in the eyes. These are stale fish, so it is not recommended to buy them.
3, look at the fish gills: the freshness of the fish can also be judged by the fish gills. The fresh fish gills are bright red in color, without mucus and dirt, and without any odor; If the gills are grayish red, the fish is not so fresh. If the gills turn grayish white or black, there is thick mucus to the touch, and the fishy smell can be smelled, indicating that the fish has gone bad.
4. Pressing the fish: Fresh fish is firm, hard and straight, and has obvious elasticity when pressed by hand. After pressing, the depression will recover quickly without any peculiar smell. The stale fish feels inelastic when held in your hand, and its belly is swollen and soft. After pressing by hand, the depression cannot disappear immediately, and the fish obviously feels loose and has obvious fishy smell.