1. white snapper: Liaoning, Hebei Qinhuangdao, Shandong, the coast for the main producing areas

2. zhanjiang coast mainly produce: red snapper (red fish), the northern part of the South China Sea sea area in the northern Gulf of China waters for the abundance of production areas

3. red snapper scientific name for the red-finned red snapper, also known as the red fish, red groove fish, red rooster, is the warm-water lower-middle class fish. The fish individual large, small thorns, meat quality is excellent, with a high rate of meat, high protein and low fat and other characteristics, is pollution-free green aquatic products. The fish body is oval, slightly flattened, generally body length of 20 cm ~ 40 cm or more, weighing 2 kg ~ 3 kg or so. Red fish head is relatively large, body clad in large pectinate scales, lateral line completely parallel to the dorsal edge, eye spacing wide and raised, the whole body bright red, so the common name of the red fish.

4. In addition to braised, steamed and other eating methods, the red finned snapper is also suitable for making slice of fish, fish balls, fried fish and so on. Speaking of dried fish in Zhanjiang first red dried fish, dried red fish in Zhanjiang and Xuwen red dried fish well-known.