Longlining is also known as Zipan fish, which is a warm-temperature offshore large demersal fish.

Zipan fish is a warm-temperate offshore large demersal fish that lives and dwells in China's offshore sea area all year round. It has the characteristics of wide temperature, wide salt and adapting to changing environmental conditions, and it is most suitable for living in an environment of about 20 degrees Celsius. It likes to arch for food and is sensitive to temperature. Early to mid-May, high summer and early fall are the prime time for hooked planktivorous fish.

Fresh longleaf fillets should have a fresh ocean smell, no off-flavors, bright colors, and firm, elastic flesh. The color of the lobelia fillet is preferred to white, snow-white lobelia must be the freshest, the color of pinkish is second, if the color is yellowish it is not recommended to buy, it has been placed for too long. Lobster fillets are generally flat.

Parts of Lobster to cook:

1. Fish belly meat: Fish belly meat is the most tender part of Lobster, suitable for steaming or cooking soup. Steaming can retain the fresh flavor and tender texture of the fish.

2. Spine: The spine is the chewiest part of the fish and is suitable for grilling, pan-frying or deep-frying. When grilling, you can sprinkle some spices or lemon juice on the fish to add flavor. When pan-frying or deep-frying it can be coated with a layer of flour or breadcrumbs.

3. Head: The head is the most flavorful part of the lobster. Fish head is suitable for soups or stews and can be used in soups, porridges or roasted. Lung Li Fish Head Soup is a famous sweet and delicious soup.

4. Fish Tail Meat: Fish tail meat is the easiest part of the fish to cook, and is suitable for grilling, pan-frying or deep-frying. When grilling, you can coat the fish with some salad dressing or mustard sauce to add flavor. When pan-frying or deep-frying, you can coat the fish with a layer of flour or breadcrumbs to make it more crispy and flavorful.