Pomfret, flat and high on its side, oval, about 40 cm long, silvery gray, small head, round snout, small mouth and thin teeth, disappeared into the belly of adult fish, feeding on crustaceans, and its tail was shaped like a dovetail.
Pomfret is found in the coastal waters of Ningbo all year round, especially after the long summer. Because the thorns are soft and few, and the meat is delicious, they are deeply loved by the elderly and children. There are many ways to eat pomfret, such as steaming, stewing, fresh and pickled. After the fresh fish is dried in the sun, it is cut into pieces, put into distiller's grains and hidden in a jar, which is known as "bad pomfret". After autumn, open the jar and eat it. It tastes strange. The fish bones are crisp and slippery, which is especially tasty. It's a product fried with wine and rice. Pan Lang, a scholar in the Qing Dynasty, praised in the poem Pomfret: "Plums are sour, ears of wheat are new, plum fish come, dreaming of withering, and spring vegetables are delicious at any time. Why laugh at them? "
Pomfret, sweet, flat and light in nature, is rich in protein and other nutrients, and has the effects of invigorating qi and nourishing blood, softening tendons and benefiting bones. Can be used for treating dyspepsia, diarrhea due to spleen deficiency, anemia, and muscle soreness.