Scientific name: Meitong fish (lionhead fish)

Collichthys lucidus; lucidheadtopspingcroaker

A species of the genus Meitong fish of the family Staphylinidae of the order Perciformes. It is also known as the spiny-headed plumtongue fish, the big-headed treasure, the rotten-headed fish, and the vermilion plumtongue fish.　

Body: general length 40 to 100 millimeters, large full-length up to about 200 millimeters; body elongate, laterally compressed. Caudal peduncle is slender. The head is large and rounded. The mucus cavity is well developed. Snout short and rounded. Eyes small. Mouth large and oblique, with the angle of the mouth reaching the posterior margin of the eye. Maxillary and mandibular teeth chorionic, arranged in bands. Mandibular chin without small holes. Whole body scaly, scales easily shed. Lateral line well developed. Dorsal fin with a notch between fin spine and fin rays, fin spines weak; anal fin with 2 spines; caudal fin cuneate.　

Color: grayish-brown above, bright yellow ventrally below, black at edge of dorsal fin spines and end of caudal fin.　

Habitat: It is found in the sea area west of Korea and Japan and along the coast of China. It inhabits muddy or sandy bottom waters offshore, estuaries and harbors. It does not migrate long distances. It is a warm-water fish.　Food value: Meitong fish meat tender thorns soft, meat flavor, edible methods in addition to braised, dry fried, but also can be processed into the country mince, making national meat fillings or fish balls, etc., but also can be chilled into a frozen small packages for export, but also paste the tortilla boiled small fish ideal fish species, fried salted fish is also good, it is a small fish in the top grade. Big head treasure fish is rich in phosphorus, is a brain nourishing tonic, fresh plum child fish in the dark can emit fluorite light, white, like silver.　Zi Mei fish calcium content is particularly high, nutrient-rich meat delicate, eat in the mouth is light and distant fresh, it is said that the Zi Mei fish just caught on the silver-white, slightly golden yellow, a little later the golden yellow deepened, and then turned silver-white, in its deepest golden yellow when it is burned out to have the best flavor. The price of the larger fish is as high as 300 yuan per kilogram in the first month of the year. The most delicious way to burn is not home-burned, but steamed, adding old wine, sugar, chicken essence, a little salt, water, garlic and ginger, steamed out of the fish can be comparable to any delicious, but do not steam too much, steaming over the meat will be old.