Golden pomfret with gutting. Golden pomfret, whether steamed in that way, must first be gutted and removed from the meat to be washed and cleaned and set aside. The viscera must be removed, without removing the viscera will affect the taste of eating steamed fish.

And taste because there is no removal of offal, but also let the fish steamed in the process of steaming, the taste of offal penetrate, the fish body, resulting in fish meat is not fresh, the correct approach is to remove the offal, wash the fish, and then with the appropriate salt soy sauce onion, ginger and garlic marinade the fish for more than half an hour, two hours or less, and then on the pot to steam for half an hour, forty minutes or so.

Living environment

The golden pomfret fish is not strong ability to tolerate low temperatures, the temperature range of 16 to 36 ℃, the optimal growth of the water temperature of 22 to 28 ℃, the water temperature drops to 16 ℃ or less, stop feeding, 14 ℃ or less will be dead, in the 9 to 10 ℃ of the water temperature can be a short period of time normal life.

The golden pomfret can live in both brackish and fresh water, with wide adaptability to salinity, adapting to salinity in 2‰ to 23‰, suggesting that salinity is generally not less than 12‰, while too high a salinity will be slow growth, and the adaptive range of pH is 7.6 to 9.6.