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Brief introduction

Sea bream

Dating period: spring and fall, spring sea bream is called the cherry sea bream, and autumn sea bream is called the red leaf sea bream.

Place of origin: Dalian. The water here is clean and cool, and many of the seafood are exported to Japan.

Sea bream is best when it is 1.2 kilograms to 1.5 kilograms in size and before it is born. Sea bream with eggs are not good.

Pair with shredded lettuce underneath the fish to add crunch and draw out the blood.

Directions: Make both thick and thin dishes. Thick dishes are served with wasabi sauce and soy sauce to bring out the freshness and flavor. The thin version is rolled with radish stalks, scallions, and sour sauce for a unique oily texture and just the right amount of softness.

Similar species

Yellow snapper: more sensitive, when they find food, they will generally inhale and then spit out the food, repeated several times to confirm the texture and reaction of the food, and then inhale the food again and swim back to a safe place to bring it back before swallowing it, always the first safety.

White Snapper/True Snapper: Because most of them swim back to this area from overseas, their hunting method is faster than other fish. Whenever they lock the target, most of them will inhale the food and swallow it directly, and most of the time, they will pull out the rod when they hit the fish.

Black snapper/black snapper: Usually, they will swim towards the food first when they are on the bait, and then stop to eat after they recognize the food by their lateral line, smell, and vision, and then swim away after the food is completely swallowed. The slow sinking of the float also occurs when they take the bait.

Cowry/silk snapper: Once they see the food, they will swim up slowly until the food is sucked into their mouths, and when the food is fully imported, they will slowly drift away and swim back down to the swimming layer.

Understanding their eating habits is good for fishing to grasp the information of the fish drift and timely rod.

There are many cooking methods, such as steaming, dry steaming, bamboo shoot steaming, braising, grilling, boiling and sashimi.