It is distributed at 10 ~ 30m water level in summer, and also occurs at 2 ~ 3m water level in summer. When the water temperature drops in autumn and winter, it will swim to a deeper sea area of 40 ~ 80m. The suitable temperature range is 15 ~ 34℃, the suitable water temperature is 22 ~ 28℃, the suitable salinity range is wide, and it can survive in waters with salinity above 10‰. But there is also a kind of grouper that can grow in water. It is cichlids cichlids, distributed in China, Taiwan Province, Guangdong and Guangxi.
Cichlasoma managuense is a tropical fish species, all of which grow in talking water, and can also grow in seawater with salinity lower than 1%. The suitable temperature range is about 30 degrees. When the water temperature drops to 20 degrees, the food intake will be obviously reduced, and when the water temperature drops to 15 degrees, the body will be unbalanced. Therefore, in winter, the water surface will drop below 15 degrees, which is not suitable for the growth of baiji.
What does it look like? It has exactly the same physical characteristics. Generally, it is long, flat on the side, brightly colored and varied, often brown or red, with patterns and spots. Its mouth is very big, its teeth are very thin, and some of them have developed into canine teeth, dorsal fins and hard thorns on its ass. Red-spotted grouper and moire grouper are also called green grouper because of their blue-brown body color.
The grouper has an oval body, a flat side, a headache, a short and blunt snout, a big mouth, well-developed smooth bones, a fine comb, and a strong dorsal fin. The color of fish will change with the environment. Adult fish are generally 20 ~ 30 cm long.
How to make grouper with tomato sauce: grouper, tomato sauce, ginger, garlic, chives, fragrant lai, rice wine, salt, umami, cooking oil, sugar and spicy skin. Practice: clean the grouper, cut the fish body with a knife, marinate it with salt for a while, slice garlic, slice ginger, wash the sheep liver, and fry it with chives and spicy skin; Put oil in a hot pan and cool it, then add ginger grouper and fry until one side becomes hard and yellow.
Turn over and continue to fry until both sides are golden, and take out; Leave the bottom oil in the pan, add the spicy skin slices, ginger onion slices and garlic slices and stir fry until fragrant, then add the tomato sauce and stir fry. Add appropriate amount of water to fish, add a little rice wine, fresh salt and sugar to taste; Cook on slow fire 10 minute until the fish is tasty, turn to high fire to collect juice, take out the pan and sprinkle chopped green onion on the plate.