Longleaf, also known as pedal fish, ox-tongue fish, its meat is tender, nutritious, belongs to the high rate of meat, delicious flavor of high-quality marine fish, very popular with consumers.

But most of the so-called "dragonfish" sold in our supermarkets is actually a freshwater fish produced in Vietnam - balsa fish.

So where is the origin of the fish? How to differentiate between the fish and the fish? Come together to learn about it.

Longleaf, also known as pedal fish, ox-tongue fish, its meat is tender, nutritious, belongs to the high rate of meat, delicious flavor of high-quality marine fish, very popular with consumers.

But most of the so-called "dragonfish" sold in our supermarkets is actually a freshwater fish produced in Vietnam - balsa fish.

So where is the origin of the fish? How to distinguish between the fish and the fish? Come together to find out.

Where is the origin of the Dragonfly?

Longleaf is a warm-temperature offshore large demersal fish that mainly inhabits China's offshore sea area, and is characterized by a wide range of temperatures, salinity and adaptability to changing environmental conditions.

Therefore, its origins are mostly found in China's coastal cities, such as Liaoning, Fujian, Jiangsu and Guangdong.

What is the difference between Lobster and Bass?

1, Longley: sea fish, relatively high nutritional value, breeding conditions are relatively high requirements, scarce resources.

The price is also higher.

2, balsa fish: freshwater fish, aquaculture, high growth rate, meat quality and taste compared to the poorer dragon fish.

Sold at a very cheap price.

However, after being processed into fish fillets, balsa fish has tender white meat, no scales and few thorns, which is similar to the taste of dragonfish, and is basically indistinguishable by professionals.

So it needs to be identified more carefully, generally can be distinguished from the thickness and color:

1, from the thickness: balsa fish fillet is thicker than the Longli fish fillet.

2, from the color: balsa fish fillet is snow white, while the dragon fish fillet slightly reddish.

How to cook Dragon Fish?

1. Pan-fry lobster

Take the thickest part of the lobster, clean it, divide it into two large slices, dry it with kitchen paper, sprinkle it with salt and cracked black pepper and marinate it for 15 minutes.

Pat the marinated fish pieces with cornstarch, press them down slightly and shake off the excess; dip them in the egg wash and fry them in a pan over medium-low heat until light golden brown on both sides, then sprinkle with some cracked black pepper before removing them from the pan.

2, steamed dragon fish

Long fish cleaned, chopped into small pieces, and then put into the plate, and then add 1 teaspoon of salt, drizzle 2 tablespoons of cooking wine, with a hand grip, and then set into the steamed fish plate, put half of the green onions, ginger and chili pepper, and then put into a steamer on the steamer, steam for 10 minutes on high heat, steam pour off the broth, drizzle with black bean sauce, replace with new green onions, ginger and chili pepper, and use the hot oil to burst incense. hot oil can be exploded.

3, tomato lobster

Start a pot of oil and heat, put ginger minced garlic, stir fry on low heat, stir fry into the tomato, stir fry juice on high heat, then add the right amount of water, add ingredients.

Bring the soup to a boil, then cook for 3 minutes to cook out the sour flavor, then add the pieces of lobster and simmer over medium heat.

Overall, the origin of longlining is mostly distributed in coastal cities, its nutrition is delicious, and it is still very popular in the market, but pay attention to the behavior of balsa fish.

Therefore, the selection method is very important, and there are many different ways to do the dragonfish, and those who like to eat dragonfish should not miss it.