A kind of fish, the scientific name is yellow-tailed gizzard, which is a marine fish of the order Perciformes. Its biggest feature is that there is a golden yellow longitudinal band from the snout to the tail, and the gluteal fin and pectoral fin are yellow-brown. Generally made into sashimi, heating cooking is not recommended. This kind of fish tastes bad when it is heated. The best way to eat it is to clean it and eat it with sliced fish. It is very delicious.

Baked head is an exotic fish, which is very suitable for cage culture. It grows rapidly and has a high meat exchange rate. The meat is solid and delicious, rich in oil, refreshing and delicious as sashimi, with less thorns and high nutritional value.

The difference between golden carp and Spanish mackerel

1, variety

The biological classification of golden mackerel and Spanish mackerel is different, and they do not belong to the same subject. Golden carp, also known as yellow-tailed carp, belongs to sea fish of the order Perch. Spanish mackerel, also known as swallowtail, belongs to the genus Scomberomorus.

2. Appearance

The biggest feature of golden bream is that there is a golden longitudinal belt from the snout to the tail, and the gluteal fin and pectoral fin are also yellow-brown. The Spanish mackerel has no golden longitudinal band, and its gluteal fin and pectoral fin are not yellow-brown.

3. Living habits

Golden carp is an exotic fish, which mainly feeds on small fish and invertebrates. Spanish mackerel is a warm pelagic fish in the coastal waters, which is fierce and agile, and preys on small fish in groups.

4. How to eat

Golden Coilia, red Coilia, and golden Coilia, also known as the royal three among Coilia, are high-grade fish ingredients popular among Japanese people, which are suitable for raw food and can also be used for cooking methods such as roasting, salt roasting or stewing. The Spanish mackerel is thick, tender, elastic, with few thorns and delicious taste, and is often eaten as a home-cooked dish.