What kind of fish is the white croaker in the Sciaenidae family, plus its origin, price and cooking

White croaker, commonly known as white rice fish, corvina, white plum, white croaker, white-mouth fish, and Shaweikou, is a common fish in the South China Sea, East China Sea and southern Yellow Sea of China. Because it is relatively rare, its price is a little high, so what kind of fish is the white croaker? Where does it mainly grow? What is the market price per jin? How do you cook it deliciously?

White croaker lives in the sea and inhabits sandy and muddy bottom sea areas within a water depth of 40 m. White croaker is one of the marine economic fish species, but its yield along the coast of China is not large. It is mainly distributed in the tropical, subtropical and warm temperate northwestern Pacific region, including the South China Sea, East China Sea and southern Yellow Sea of China, and during the reproductive period it gathers in groups and migrates toward the nearshore.

Domestic distribution areas:

1. Shandong Peninsula: usually migrates north to Laizhou Bay in April to May, spawns at the Yalu River estuary and Haizhou Bay and other places, migrates south in September to October, and returns to the overwintering ground in November to December.

2. Jeju Island group: spawns around July between the outer Yangtze River estuary and Zhoushan.

3. Offshore Wenzhou: moves north in April to spawn between Zhoushan and the outer Yangtze River estuary, and returns south to overwinter after October.

Latest market price:

The price of white croaker is about 35 yuan per jin, but prices vary from place to place, so the specific price should be checked with the local market.

Preparation method:

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

Method:

1. Remove the head, fins and internal organs of the raw fish, clean them thoroughly, put them into a container, add 3 times the amount of clean water and soak for 30 minutes to remove blood stains, dirt and other impurities.

2. Take the fish out of the water, drain for 20 minutes, mix the seasonings evenly and stir them into the fish meat, stirring once every 15 minutes for seasoning, with a seasoning time of 1 hour.

3. Place the seasoned small fish one by one on mesh sheets, then put them on a drying cart, push the drying cart into the drying tunnel, adjust the direction of the drying cart so that the fish tails on the mesh sheets are aligned with the wind direction, start the fan and adjust the temperature to 35°C, and dry for 10—12 hours.

4. Put the dried fish into a high-pressure cooking pot, with control conditions of: 0.2 MPa, 160°C, steam for 40 minutes, then take out.

5. Cool the fish taken out of the pot until completely cool, and it is ready.