Also known as Longli fish, it is a large warm-temperature offshore bottom fish.

Introduction:

It has the characteristics of wide temperature, wide salt and adaptability to changing environmental conditions. The suitable temperature range is 3.5-32℃, the optimal water temperature is 14-24℃, and it is suitable for salt. Range 14-33‰. Semi-smooth tongue sole has a small amount of natural resources, a delicious taste, a high meat yield, and a smooth texture. The fish meat is not aged after being cooked for a long time, and has no fishy or peculiar smell. It is high in protein and rich in nutrients. It has always been the first choice for consumers in coastal China. Excellent product, favored by consumers, the current price of live fish is very high. In addition, the semi-smooth tongue sole grows quickly, has a low food level, can tolerate low oxygen, and has few diseases, so it is suitable for breeding in greenhouses where turbot and flounder are currently cultured.

Nutritional value:

Nutritional experts say that as a high-quality marine fish, the fat of Longli fish contains unsaturated fatty acids, which has the effect of anti-atherosclerosis and is useful for preventing and treating heart disease. It is beneficial for cerebrovascular diseases and enhancing memory.