Cargill is a high-grade fish, weighing between 30-50 yuan per catty. Cargill fish, also known as snapper, Bangaji, and Pagrosomus japonicus, belong to the family Sparidae.

Cargill fish is tall and flat, more than 50 cm long, with light blue spots on its body, green and black behind its tail fin, conical front of upper and lower teeth and molar teeth at the back. It is produced in coastal areas of China, but it is mainly produced in Dadonggou, Liaoning, Qinhuangdao, Hebei, Yantai and Qingdao, Shandong.

Cargill fish is widely distributed in deep rivers with water stops and canals. Cargill fish can be made into a variety of delicacies, such as braised Cargill fish, steamed Cargill fish, sweet and sour Cargill fish, scallion-flavored Cargill fish and so on.

The snapper is also called Cargill, Bangaji, Pagrosomus japonicus, and Copper Basin Fish. Cargill fish belongs to the family SeaBream. The body is high and flat, more than 50 cm long, silvery red with light blue spots. The tail fin is green and black, with a big head and a small mouth. The upper and lower teeth are conical at the front and molars at the back, and the body is comb-shaped, with hard spines on the dorsal fin and gluteal fin.

China coastal areas are all produced, but Dadonggou in Liaoning, Qinhuangdao in Hebei, Yantai, Longkou and Qingdao in Shandong are the main producing areas. Cargill fish is beautiful in appearance and delicious in taste. It is rich in protein, calcium, potassium, selenium and other minerals. It has the functions of enriching blood, invigorating stomach, nourishing liver, strengthening spleen, promoting digestion and beautifying skin. It is suitable for people with dyspepsia, loss of appetite and postpartum deficiency of both qi and blood.