Milkfish, also known as milk fish, Anping fish or national fish, can reach 1.7 meters at the longest, usually below 50 centimeters. The most representative thing about milkfish is that it has silvery scales all over its body and an amazing number of 222 fishbones, which makes many gourmets flock to it despite the trouble. Now the seafood processing factory has advanced technology to completely remove the fishbone of brain people, and it is also a hot commodity in the market.

Milkfish contains vitamin B2, tobacco acid and alkali, magnesium, iron and zinc, etc. Eating more milkfish can protect the skin and mucosa and increase the body resistance. Tobacco acid and alkali can also make the digestive system work normally and promote blood circulation. If the skin is dry or weak, it is good for the body to eat more. However, milkfish's fat content is quite high, and it is a fish with high purity, so gout patients should take it in moderation.

Abundant season: 6 ~11month.

Abundant areas: distributed in subtropical and tropical waters, with traces in the western Pacific Ocean and Indian Ocean. Taiwan Province is mainly engaged in aquaculture and fishery.

Suggested cooking methods: Taro milkfish Sour Soup, Ginger fermented soya beans milkfish.

Cooking milkfish.

The most common way of cooking in milkfish is to cook soup, porridge or dry-fry. A bowl of hot milkfish porridge is a must-have breakfast for Tainan people every day. Milkfish in deep water is plump and soft. Milkfish meat in shallow water is stronger. Cultured milkfish will have a rustic taste because the fish density is too high, resulting in too much excrement.