Is Perciformes blind Cao fish a marine fish? How much is the price per jin? What are the nutritional values? How do you cook it?

The blind Cao fish is known as the golden perch, the blind Cao, a large food and fishing fish of the genus Lateolabrax of the family Percidae. Also known as Nile perch. Is it a sea fish? How much is the price per jin? What are the nutritional values? How do you cook it? According to the fresh market of Mawangdui in Changsha, the price of blind Cao fish is about 9.5 yuan / jin.

Is Blind Caoyu a marine fish?

1. Blind Cao fish is a warm tropical inshore fish. It is distributed in China, Southeast Asia, India and northern Australia. Living in sea water, brackish water and fresh water, roosting and foraging in coastal waters, like the water that flows slowly.

2. Blind grass carnivore is a carnivorous fish with 1~10cm snout perch, 20% phytoplankton in the stomach, and the rest are small fish and shrimp. The larger ones are carnivorous, 70% shrimp and 30% small fish. Body length 0.5~0.8cm, feeding 15-20 days, body length can reach 3cm, after 100 days feeding, body weight up to 1kg can be listed on the market. More than 2 5kg are often captured off the coast of Zhanjiang and more than 2 20kg have been captured in the eastern part of the South China Sea Strait.

3. The perch grows and develops in estuaries, rivers and lakes, and then migrates to the ocean to lay eggs during the island breeding season.

What is the nutritional value of blind Cao fish?

Lateolabrax japonicus is a high-quality and high-grade aquatic product with delicious meat and high nutritional value, which is very popular in the international market. Because of the advantages of fast growth, short culture cycle, wide salinity and so on. Countries in Southeast Asia, Australia, Hong Kong, Taiwan and other places are developing the culture of snout bass.

How do you cook blind Cao fish?

Steamed blind Cao fish

1. Spread green onions and sliced ginger at the bottom of the plate, then clean the fish, scratch them, put some salt on the fish and put them on the plate.

2. put water in the pot, boil the fish and steam over high heat for seven minutes.

3. Lift the lid of the pot, pour out the water from the steamed fish and put it back into the pot.

4. Add chopped onions and Wuxi. Pour in soy sauce and then hot olive oil.

Braised Blind Cao Fish

1. Kill a blind Cao fish, wash the internal organs, and cut a few cuts on both sides of the fish to help taste.

2. Boil the oil, fry the fish in the pan, fry the fish on both sides and set aside after frying incense on both sides.

3. Fresh garlic and parsley, cut and set aside. Boil the oil and saute the head of garlic, then stir-fry all the leaves of parsley and garlic.

4, pour in the fish, and seasoning (soy sauce), add the right amount of boiling water to start braising fish, stew three. Turn the fish over in four minutes and simmer on the other side. When the water is almost dry, it can be put on the dish.