What kind of fish is the white gu fish of the stone head fish family? Where do you grow mainly? How much is the market price per jin? How do you cook it?

Baigu fish, commonly known as white rice fish, fish larvae, white plum, white gu zi, white mouth fish, Shaweikou, is a common fish in the South China Sea, the East China Sea and the southern Yellow Sea. because it is relatively rare, it is expensive, so what kind of fish is it? Where do you grow mainly? How much is the market price per jin? How do you cook it?

The white fish is in the sea and lives in the sand and mud bottom sea area with a water depth of 40 meters. Baijia is one of the marine economic fishes, but its production is not much in the coastal areas of China, mainly distributed in the tropical, subtropical and warm temperate northwestern Pacific regions, including the South China Sea, the East China Sea and the southern Yellow Sea.

Domestic distribution area:

1. Shandong Peninsula: usually swim north to Laizhou Bay, Yalu Estuary and Haizhou Bay from April to May, travel south from September to October, and return to the winter farm from November to December.

2. Jeju Island Group: spawning outside the Yangtze River Estuary and Zhoushan in about July.

3. The outer sea of Wenzhou: go north to Zhoushan and lay eggs outside the Yangtze River Estuary in April, and return to the south to overwinter after October.

The latest market price:

The price of Bai Gu fish is about 35 yuan per jin, but the prices in different places are different in clubs, so the specific price should be consulted in the local market.

Practice introduction:

Ingredients: White fish, sugar, salt, monosodium glutamate, citric acid, ginger, cooking wine, vinegar, tomato sauce.

Practice:

1. Remove the head, fin and internal organs of the raw fish, wash them and put them into a container, add 3 times of water and soak for 30 minutes to remove blood stains, dirt and other sundries.

2. Remove the fish from the water, drain for 20 minutes, mix the seasoning evenly into the fish, stir every 15 minutes for seasoning, and the seasoning time is 1 hour.

3. Put the seasoned fish on the net one by one, then put them on the drying car, push the drying car into the drying channel, adjust the direction of the drying car, make the fish tail on the net consistent with the wind direction, start the fan to adjust the temperature to 35 ℃, bake for 10 hours for 12 hours.

4. Put the dried fish into a high-pressure cooking pot. The control conditions are: 0.2mpa, 160min, boil for 40 minutes, take out.

5. Just cool the fish out of the pot.