How much is pomfret per jin? Understanding the market price in one article

Pomfret is a large fish of tropical and subtropical waters that serves both as food and as an ornamental fish. It is a pelagic and demersal fish of coastal waters, feeding on small fish, jellyfish, diatoms and so on. Its nutritional value is very high, and regular consumption has the dietary therapeutic effects of tonifying qi and nourishing blood, strengthening the stomach and enriching essence, lubricating the joints, and softening the sinews and strengthening the bones. Let us take a look below at how much pomfret costs per jin!

How much is pomfret per jin?

The price of pomfret is related to its own size. On the market, pomfret weighing about 350-500 grams per fish generally costs around 24.00 yuan/kg. White pomfret at 13 or 14 yuan per jin is very cheap, but sometimes the increase can also be large; during the fishing moratorium, small pomfret weighing one or two have already sold for 40 yuan per jin, and slightly larger pomfret rose from 80 yuan to 120 yuan per jin. Red pomfret is even cheaper, basically around 5-6 yuan per jin.

The nutritional value of pomfret

1. Pomfret is rich in protein and various nutrients, and has the effects of tonifying qi and nourishing blood and softening the sinews and strengthening the bones, and can relieve indigestion, diarrhea due to spleen deficiency, anemia, aching bones and muscles and other conditions.

2. Pomfret contains abundant unsaturated fatty acids and has the effect of lowering cholesterol.

3. Pomfret is rich in the trace elements selenium and magnesium, has a preventive effect on cardiovascular diseases such as coronary artery sclerosis, and can delay body aging and prevent the occurrence of cancer.

Home-style ways to cook pomfret

1. Spicy pomfret

[Ingredients] 500 grams pomfret, appropriate amount of oil, appropriate amount of salt, appropriate amount of doubanjiang, appropriate amount of chili sauce, appropriate amount of cooking wine, appropriate amount of scallion, appropriate amount of ginger.

[Method] ① Use a kitchen knife to make diagonal cuts on the back of the fish, which makes it easier to cook and absorb flavor. ② Tear the scallion leaves open by hand and soak them in water. ③ Heat the oil in the pan and add the fish, fry over low heat until both sides are golden brown, then take it out and set aside. ④ Leave the base oil and add ginger and doubanjiang, stir-fry until fragrant. ⑤ Pour in a small bowl of water and bring to a boil. ⑥ Pour in the cooking wine, then add the fish, cover with a lid and simmer for 3 minutes. ⑦ Take the fish out and leave the base ingredients, then add the white parts of the scallion. ⑧ Add chili sauce; if you do not eat spicy food, you can omit it, then add chicken essence. ⑨ Pour the prepared sauce over the fish, then arrange shredded scallion on top and serve.

2. Dry-braised pomfret

[Ingredients] 750 grams pomfret, 15 grams pickled potherb mustard, 20 grams fatty pork, 15 grams winter bamboo shoots, 20 grams soy sauce, 4 grams scallion, 4 grams ginger, 4 grams yellow wine, 15 grams dried red chili peppers, 4 grams salt, 60 grams rendered lard, 4 grams monosodium glutamate, 4 grams garlic, 10 grams white granulated sugar, 4 grams sesame oil.

[Method] ① Remove the gills and internal organs of the pomfret and wash clean, then score willow-leaf-shaped cuts on both sides of the fish at 0.6 cm intervals and coat evenly with soy sauce. ② Cut the pork fat, winter bamboo shoots, pickled potherb mustard and dried chili peppers all into 0.6 cm cubes. ③ Heat oil in a spoon until 90% hot, add the fish and fry until 50% cooked and date-red in color, then remove and drain the oil. ④ Heat another oil pan, first stir-fry the diced fatty pork, then add yellow wine, minced scallion and ginger, minced garlic, diced winter bamboo shoots, diced potherb mustard and diced chili and stir-fry a few times, then immediately add white sugar, soy sauce, refined salt and 250 ml clear broth and bring to a boil. ⑤ Add the fish and simmer over low heat until the sauce is thick, then remove the fish and place it on a plate. ⑥ Add monosodium glutamate and sesame oil to the remaining sauce in the spoon and stir evenly, then pour it over the fish and it is done.

3. Steamed pomfret

[Ingredients] one pomfret, a little red pepper, a little ginger, one scallion, 1/4 teaspoon salt, 1 tablespoon cooking wine, appropriate amount of steamed fish soy sauce.

[Method] ① After washing the fish, score decorative cuts on both sides of the fish body, which not only makes it easier to steam but also more flavorful. ② Put the fish in a bowl, add scallion, ginger, 1/4 teaspoon of salt and one tablespoon of cooking wine, mix evenly and marinate for about 15 minutes. ③ Spread a layer of scallion and ginger on the bottom of the plate (also put some inside the fish belly), then place the marinated fish on top. ④ Bring water to a boil in the pan, add the fish and steam for about 6-8 minutes, then turn off the heat and let it steam virtually for another 2 minutes. ⑤ Take out the steamed fish, drizzle with an appropriate amount of steamed fish soy sauce, sprinkle with shredded red pepper and shredded scallion, then pour on a little hot oil and it is done.

4. Braised pomfret in soy sauce

[Ingredients] 600 grams pomfret, appropriate amount of oil, appropriate amount of salt, appropriate amount of onion, appropriate amount of garlic, appropriate amount of pickled peppers, appropriate amount of fennel, appropriate amount of Shanghai aged wine, appropriate amount of dark soy sauce

[Method] ① Take the pomfret out of the freezer and let it thaw naturally, remove the gills and internal organs, and make a few cuts on the surface. ② Chop the onion and garlic. ③ Pour oil into the pan, then add onion, garlic and pickled peppers and stir-fry until fragrant. ④ After they become fragrant, add dark soy sauce and aged wine. ⑤ Bring the sauce until half boiling, then add the pomfret. ⑥ Add fennel, cover and cook over high heat. ⑦ Gently turn the fish once midway, add salt for seasoning, and cook until the sauce thickens. ⑧ Before taking it out of the pan, sprinkle in pepper powder, and after plating, sprinkle a little fennel.