Yellow-finned seabream, scientific name sparuslatus, (Chaoshan commonly known as) gelatinous spicy fish, also known as yellow-footed li, red fin. It has strong adaptability and fast growth, and is an important object of net box culture in southern China. The yellowfin seabream has an elongated oval body, laterally compressed, with a narrow dorsal surface and bluntly rounded ventral surface. The body is high and the head is pointed. The dorsal fin spines are connected to the fins. The tail is forked. The body color is greenish-gray with a yellowish tinge, and there are several gray longitudinal lines on the side of the body that run along the scales. A small part of the dorsal and anal fins and the edge of the caudal fin are grayish-black, and the large part of the ventral and anal fins and the lower lobe of the caudal fin are yellow. The fish is widely distributed in Japan, Korea, the Philippines, Indonesia, the Red Sea, and along the coasts of Taiwan, Fujian, and Guangdong, China. It is also found in estuarine semi-salty waters.
Introduction
The yellowfin seabream, also known as the yellow wall, yellow-footed, red-winged and so on. It belongs to the family of seabreams in the order Perciformes, and is widely distributed in the Red Sea, the Arabian Sea coast, India, Indonesia, Japan, Korea, the Philippines and the coastal waters of China. It is one of the important economic fish along the coast of South China. Yellowfin seabream is rich in nutrients, beautiful meat, high economic value, is quite popular with the masses of edible fish, in the sea water and fresh and salt water aquaculture industry occupies a certain position.
Yellowfin seabream is a shallow-water warm-water demersal fish. The temperature range of juvenile fish is narrower than that of adult fish, with a survival temperature of 9.5-35℃ and an optimal water temperature of 24-28℃ for growth. Adult fish can withstand a low temperature of 2℃ and a high temperature of 35℃, and the optimal water temperature for growth is 26-30℃. It has a wide range of salinity and can survive in seawater with salinity between 0.5‰-4.3‰. It can be moved directly from seawater into freshwater, and grows best in semi-saline water. The young fish are mainly animal bait; the adult fish are mainly plant bait, mainly benthic diatoms, but also eat small crustaceans. The requirements for bait are not strict. Fish are often hungry and eat each other. The feeding intensity is greatest at water temperatures above 24℃. 1-year-old fish is 16.9 cm long and weighs 150 grams; 2-year-old fish is 21.8 cm long and weighs 325 grams; 3-year-old fish is 26.2 cm long and weighs about 550 grams. The yellowfin seabream has obvious reproductive migration activities, about two months before the spawning season, from the near-shore semi-saline sea area to the high-salt deep-sea area to move, and then return to the near-shore after spawning. 1-year-old fish gonads begin to develop, to the age of 2, that is, the development of maturity. In the south of China's inshore spawning temperature of 17-24 ℃, late October to the following February spawning, January-February can be seen fry.
The yellowfin seabream is a marine warm-water shallow water inshore fish, widely distributed in the east and south China Sea, and is also a good marine culture species.
Morphological Characteristics
Body length 13~30.6 centimeters. The body is tall, laterally compressed, long oval, with a narrow dorsal surface and bluntly rounded ventral surface. The muzzle is obtuse. Body covered with thin pectinate scales; buccal and cephalic scales, buccal scales in 5 rows. Lateral line complete, arcuate, parallel to dorsal margin. Dorsal fin fin spines attached to fin rays. Pectoral fins long pointed. Ventral fin pectoral. Body color greenish-gray and yellowish, with several gray longitudinal lines on the side of the body, running along the scales. A small portion of the dorsal and anal fins and the edge of the caudal fin are grayish-black, and a large portion of the ventral fin and the lower lobe of the caudal fin are yellow.
Habitat
Lives in waters between 1 and 50 meters, often near oyster huts, mangroves, or wave-absorbing blocks in estuaries, and is a widely saline fish. It is omnivorous, with algae and small benthic animals as its main species. They breed in winter and gather at the mouth of the river to spawn, and in spring the young begin to appear in the estuary and can move upriver to fresh water.
Origin:Mainly distributed in the South China Sea coastal and estuarine areas, occasionally into freshwater. It has been cultured in Guangdong.
Economic and Nutritional Value
The yellowfin seabream is a superior fish, its meat is tender, and it is suitable for both fresh and salted food. Yellowfin seabream meat is tender, delicious, medium-sized edible fish, high economic value, is the mainland, Hong Kong and Taiwan market best-selling aquatic products, has become an important seawater aquaculture objects along the coast of China. The success of artificial breeding in China in 1980 has led to mass production, which will further promote the scale of yellowfin seabream aquaculture.
In yellowfin seabream muscle, the mass fraction of each component in the fish muscle is 21.10% crude protein, 1.31% crude fat, 1.50% crude ash and 74.40% moisture. The total hydrolyzed amino acids in dry matter w76.38%, of which essential amino acids w32.46%, accounting for 42.5% of the total amino acids; flavor amino acids w32.51%, accounting for 42.56% of the total amino acids. Methionine is the first limiting amino acid, lysine content (per gram of nitrogen) is the highest, amounting to 494mg * g-1. taurine content is 3040mg/kg. yellowfin seabream is a high-protein, low-fat tasty and excellent food, and attention should be paid to the protection of germplasm resources.