Description
Big Big Fish
🚚 Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Origin：Yuet Fung Marine PDTs / Jiangmen, China
🔖 Certification： HACCP quality inspection; export to the United States, Canada, Australia and Hong Kong aquatic products registered enterprises
🌱 About the Producer / Supplier：
Located in Jiangmen, the largest hometown of overseas Chinese in China, it has its own freshwater fish farm under its own supervision and provides primary processing and sales of frozen aquatic products. Yuet Fung Seafood Co., Ltd. was founded in Jiangmen, China in 1973. In addition to its business in Hong Kong, it also established processing plants in China.
The company's business philosophy:
▪️ Products fresh
▪️ Stable supply
▪️ Food security
🌱 Supplier Productss：
🛍 Product Information：
Binomial Name：Lateolabrax japonicus (Cuvier, 1828)
Chinese Name：鱸魚
Other Names：Japanese Seabass
Product Description：Body Type: Body elongated, laterally flattened. The back is slightly raised. Head: The head is longer than the body. The snout is pointed. The eyes are medium large. The bivalent teeth are large and band-shaped. There are no teeth on the tongue. Body Surface: Ctenoid scales. The head is scaly except for the snout and both jaws. Each fin: Two dorsal fins, slightly separated. Well-developed dorsal fin spines. The anal fin originates below the sixth ray of the dorsal fin. The pectoral fins are small. The pelvic fins are located behind the base of the pectoral fins. Forked caudal fin. Body Color: Blue-grey on the back, silvery white on the sides and belly, with irregular black spots on the upper side. The fins are colorless. The general length is 40 cm, the maximum length is 1.02 meters, and the maximum weight is 8.7 kg.
Waters: Subtropical coast, Western Pacific. Main distribution: Japan to the South China Sea.
Variety：There are 3 species of seabass (genus) in the world, including the Japanese seabass L. japonicus, the Chinese seabass L. maculatus and the broad seabass L. latus.
Supply Season：It is produced all year round, and the peak production period is from November to January every year.
Storage Method：Low temperature preservation method is generally used. If you can't eat it completely at one time, you can remove the internal organs, clean them, wipe the surface moisture with a cleaning cloth, and then wrap them in plastic wrap and store them in the refrigerator.
#Should Be / Avoided：
There is no literature report.
*Food Compatibility：
There is no literature report.
Cooking Tips：Since sea bass is an omnivorous fish, the fat will have a fishy smell, so when making sashimi, it is best to soak it in cold water first. Sea bass is perfect for soups, barbecues, braised, fried or steamed. In addition, france is also very famous for wrapping the whole sea bass meat in a pie crust for barbecue.
Notes：People who should avoid it: ordinary people can eat it. Suitable for people with anemia, dizziness, women with pregnancy edema and pregnant women with restless fetal movement. Bogey: People with skin diseases and sores should not eat it. Food Compatibility: Suitable: 1.
Sea bass and shiitake mushrooms: Sea bass is rich in protein, vitamin A, B complex, calcium, magnesium, zinc, selenium and other minerals. It can be eaten together with shiitake mushrooms rich in amino acids and other nutrients, which can nourish the liver and kidney, benefit the spleen and stomach, and protect the liver and kidney. Those with insufficient function have a better tonic effect.
2. Sea bass and pumpkin: Pumpkin is rich in carotenoids, and vitamin D in sea bass, combined with carotenoids in pumpkin, has the effect of preventing colds. 3.
Sea bass and protein: Sea bass contains more vitamin C, and protein contains vitamin E. The combination of the two can improve the absorption and utilization of vitamin E by the human body.
Avoid: 1. Bass and cheese: Cheese is cold and sour, and sea bass is rich in protein. Eating the two together can easily cause diarrhea due to indigestion. 2. Sea bass and clams: clams are rich in zinc, and sea bass is rich in copper and iron. If the human body takes too much zinc, it will lead to the loss of copper and iron.
Dishes：
Steamed seabass, steamed seabass in soy sauce, fried seabass balls, braised seabass belly, fish head tofu soup, braised seabass in white sauce.
🔸 Supplementary Information：
Ingredients: seabass, pepper oil, cornstarch, salt, water, food additives
(E339iii, E451i, E450ii, E339i, E339ii, E621, E635, E401, E1414)
ItemItem per 100g (per 100g)
Energy/Energy(kcal/kcal) 209
Protein(gram/g) 13
Total Fat/Total Fat(g/g) 17
-Saturated Fat(g/g) 4
-Trans Fat/Trans Fat(g/g) 0
Carbohydrates/Carbohydrates(g/g) 1
-Sugar/Sugars(gram/g) 0
Sodium/Sodium(mg/mg) 400
1 box X 30/pack
Pre-orders are available once a week. Supply is subject to arrival and may be shipped separately.
🥗 Product Categories (English)： Japanese Seabass
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅 Remark：
❄️Frozen Delivery Service❄️
If you order with fresh vegetables, they will be delivered at 0-4 degrees Celsius and delivery within 4-6 hours. Frozen goods may thaw.
If delivery is required at -18 degrees, the amount of frozen goods is required at least $380 or more, we will separate separate orders. You can choose the delivery method "I want to add an order" and the goods will be separated into 2 temperatures (0-4 degrees and -18 degrees in 2 separate boxes) delivery.
