Brown flounder
Pleonformes, family Flounderidae, genus Flounder. The common names are flounder, flounder, left mouth, sandy ground, tooth slices, and partial mouth. The sides of the body are flat and elongated. Distributed in the western North Pacific, my country's Yellow Sea and Bohai Sea produce more
Latin name:
PLEURONECTIFORMES
Chinese name:
Pleiformes
Latin suborder:
PLEURONECTOIDE
Chinese suborder: ?
Pleonus suborder
Chinese family name:
Odontidae
Latin family name:
Paralichthyidae
Chinese genus name:
Paralichthyidae
Chinese name:
Brown tooth flounder[1]
ogenus:
Hippogossus
Common name:
Flounder, Flounder , left mouth, sandy ground, tooth fragment, partial mouth
Habitat:
Warm-temperate bottom sea fish
Domestic distribution:
Excluding Taiwan Province of my country, from the Pearl River Estuary to the nearby waters outside the Yalu River Estuary
Overseas distribution:
Overseas, it reaches North Korea, Japan and the Soviet Union’s Sakhalin Island and other sea areas
Data source:
Chinese Animals Teleosts Platyformes
Latin name: Paralichthys olivaceus (Temminck et Schlegel)
English name: bastard halibut
Common names: flounder, flat-mouthed fish, high-eyed, flat-eyed, left-mouthed, partial-mouthed
Fish, sole, vase, Flounder, tooth slices, ground fish, sand ground, tooth fresh, phase fish.
Outline: Flounderidae
Brown Flounder (18 photos)
2 production and production period editor
Distributed in the western North Pacific . my country's Yellow Sea and Bohai Sea produce more, while the East China Sea and South China Sea produce less. Its main fishing grounds include Shidao Fishing Ground and Lianqingshi Fishing Ground.
3 Morphological Characteristics Edit
Brown Flounder (5 photos)
The sides of the body are flat and elongated. The general body length is 25 to 50 cm. The weight is 1500-3000 grams, and the larger ones can reach 5000 grams. The mouth is large and obliquely cleft, the two jaws are equal in length, the upper and lower jaws each have a row of sharp teeth, the tail peduncle is short and high, and the two eyes are on the left side of the head, with bulging eyeballs. The scales are small, and the side with eyes is covered with comb scales, and the body is dark brown with dark spots; the side without eyes is covered with round scales, and the body is white. The pectoral fin is slightly smaller; the base of the pelvic fin is short and symmetrical; the trailing edge of the caudal fin is double truncated, with obvious lateral lines, and there is an arcuate curve above the pectoral fin. The dorsal fin, anal fin and tail fin all have dark markings, and the pectoral fin has dark spots arranged into horizontal stripes.
Two Eat Turbot Fish
Materials
Main Ingredients: Turbot Fish Ingredients: Kale dices, carrot dices, seasoning salt, monosodium glutamate, starch, eggs, peanut oil, Sesame oil and pepper
Method
1. Clean the turbot, remove the meat, and keep the body (head, tail and bones) intact.
2. The fish body is battered into powder, fried and crispy, and served on a plate; the fish meat is cut into cubes and is delicious.
3. Divide the diced fish into two halves, batter with egg white and egg yolk respectively, and pat with oil.
4. Stir-fry the diced fish with the ingredients and pour it over the fish.
Tips
Features
The fish body is crispy and the meat is smooth and tender.
Tips
The sizing should be thin and pay attention to the temperature when drawing oil.