Is ribbonfish a freshwater fish or a saltwater fish? Read on and you will understand

Ribbonfish is a kind of fish we often eat in our daily life, and it can basically be bought in all kinds of markets, large and small, so is ribbonfish a freshwater fish or a saltwater fish?

1. Is ribbonfish a freshwater fish or a saltwater fish

Ribbonfish is a saltwater fish, mainly distributed in the western Pacific Ocean and the Indian Ocean, and it is found in all four major sea areas of China. Together with large yellow croaker, small yellow croaker and cuttlefish, it is known as one of China's four major marine products. Ribbonfish along the coast of China can be divided into two major groups, southern and northern. Northern ribbonfish are somewhat larger than southern ribbonfish. Northern ribbonfish generally overwinter in the southern Yellow Sea, swim to the Bohai Sea in spring to form the spring fishing season, and return in groups to their overwintering grounds in autumn to form the autumn fishing season. Southern ribbonfish move north and south each year along the western edge of the East China Sea according to the seasons, making a reproductive migration northward in spring and an overwintering migration southward in winter.

Ribbonfish ranks first among China's four major marine fish, with an annual total output of more than 500,000 tons. However, due to overfishing, ribbonfish output has dropped sharply since 1964 and has not yet recovered to the general output level before 1964. Because ribbonfish belongs to saltwater fish, it is very convenient to eat. China's earliest recorded history of eating it can be traced back to the pre-Qin period. In order to improve the quality of their diet, the ancients not only widely caught edible fish in various waters, but also tried every means to search for rare fish species.

2. Common ways to cook ribbonfish

There are many ways to cook ribbonfish, and common methods include braised ribbonfish and dry-fried ribbonfish. Here is a brief introduction for everyone.

For braised ribbonfish, first remove the head, tail and internal organs of the ribbonfish, clean it, cut it into sections, put it in a large bowl, sprinkle in salt and ginger slices, drizzle with high-proof liquor, mix well and marinate for 10 minutes. Pour oil into the wok, and when it is heated to 70% hot, adjust to medium heat, drain the marinated ribbonfish pieces and fry them in the oil until the surface is golden brown, then remove. Pour out the frying oil from the original wok, leave about 1 tablespoon of oil in the wok, add ginger slices, scallion sections and red chili peppers and stir-fry until fragrant, then add the fried ribbonfish, pour in boiling water to cover the fish, continue adding seasonings, and turn off the heat once the broth becomes thick.

For dry-fried ribbonfish, first wash the ribbonfish and cut it into sections. After draining the water, add scallion sections and ginger slices, a little cooking wine and salt to marinate. Take it out after 2 hours and drain the water. Heat the wok and add oil. When it is 80% hot, adjust to medium heat, add the marinated ribbonfish and fry until golden brown, and then it is ready to serve.

The above is the relevant knowledge about ribbonfish. Ribbonfish is very delicious to eat. Friends who have not tried it yet can go to the market and buy some to eat.