What are the common fish species? What are the characteristics of each species?

Snapper appetite offshore bottom fish, mainly distributed in China's Yellow Sea and Bohai Sea and other areas, snapper with its whole body red and very gorgeous, tender meat and delicious taste, ranking first among marine fish. And the Japanese have an extraordinary love for snapper, which is almost an indispensable dish for festivals and weddings. At present, the bream species that can be seen on the market are very rich, and the nutritional characteristics are also very different, so let's learn about it together.

1. True sea bream

Red crucian carp, also known as red crucian carp, live in the reef zone with a water depth of 30 to 200 meters, and the individual adult fish can reach tens of kilograms. Red snapper has a variety of feeding habits, generally lurking in deeper sea areas at low temperatures in winter, and usually lives in groups on the edge of reefs and aquaculture areas. Because of its beautiful shape and festive color, red sea bream has been indispensable in all kinds of festivals since ancient times. In addition, the red sea bream is also a valuable fish in China, containing 19.3 grams of protein per 100 grams of meat, delicious meat, high nutritional value, often eaten with braised meat.

2. Black sea bream

Black sea bream, also known as black Jiaji, the body length is oval, the body is gray-black, and the maximum weight can be up to four or five kilograms. Black sea bream likes to roam in rock reefs or sand and mud bottom waters, and often forages in docks and coastal reef bushes, and likes to eat snail shellfish and tender meat of cephalopods. Although the black sea bream is black, the fish is translucent white, fat and juicy in taste, with obvious sweetness and sweetness.

3. Stone sea bream

Sparus macrocephalus, also known as Sparus macrocephalus, is tall and flat on the side, with a short tail and an oval shape. It mainly lives in shallow coastal waters and belongs to omnivorous bottom fish, staple shrimp, insect, small fish, algae and so on. Stone sea bream has a particularly obvious difference from other snapper in appearance, that is, stone sea bream has its own black and white stripes, which is very expensive because it is difficult to catch. In autumn and winter is the best time to eat stone sea bream, when the stone sea bream is relatively plump, tender and smooth meat, whether steamed or sliced to do shabu shabu is very good.

4. Big-eyed sea bream

Sparus macrocephalus, also known as Sparus macrocephalus, can be seen from the name that its eyes are very large, its body is slender and slightly flat, and its body color is bright red and beautiful. Sparus macrocephalus belongs to warm water bottom fish, which is mainly distributed in tropical and subtropical waters. In addition, the big-eyed sea bream mostly roam in the islands and reefs to hunt in deep water, feeding on shrimp, crabs and small fish. In terms of edible value, the big-eyed sea bream is tender, nutritious and delicious, and the cooking methods such as roasting and salt roasting are very suitable, especially for hot pot.

The above are some common bream species introduction, of course, snapper species are much more than these, and the reason why snapper is so popular with diners, the most important reason is its meat and nutrition, and cooking methods are also very rich. What kind of snapper have you eaten?

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