What is the market price of white pomfret per jin?

White pomfret is a fish widely distributed in tropical and subtropical regions. It is rich in protein and fat, and its fat is all unsaturated fatty acid, which has the effect of lowering cholesterol and a good auxiliary therapeutic effect on high blood lipid and high cholesterol. It can also help prevent cardiovascular disease. Let us take a look below at how much white pomfret costs!

How much does white pomfret cost?

The market price of white pomfret is mostly 13 to 14 yuan per jin, but under different circumstances the price of white pomfret also fluctuates greatly. During the fishing moratorium, small white pomfret weighing one or two can reach 40 yuan per jin, and those slightly larger can be as high as 80 to 120 yuan per jin. The price of white pomfret is so variable partly because of its own yield, and partly because of the quality of the fish itself. At the peak of yield, even the best fish will not be priced very high, but when there is almost no yield, even the poorest fish will be very expensive.

Nutritional value of white pomfret

1. White pomfret is rich in protein and various nutrients, and has the effects of replenishing qi and nourishing blood and softening the tendons and benefiting the bones. It can relieve indigestion, diarrhea due to spleen deficiency, anemia, soreness and pain of the muscles and bones, and other conditions.

2. White pomfret is rich in unsaturated fatty acid and has the effect of lowering cholesterol.

3. White 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 white pomfret

1. Steamed white pomfret

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

[Method] ① After washing the fish, score diagonal cuts on both sides of the fish body. This not only makes it easier to steam but also makes it more flavorful. ② Put the fish into a bowl, add scallion, ginger, 1/4 teaspoon salt, and one tablespoon cooking wine, mix well by hand 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 pot, put in the fish and steam for about 6 to 8 minutes, then turn off the heat and let it steam covered 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 over a little hot oil and it is ready.

2. Braised white pomfret

[Ingredients] 600 grams white pomfret, an appropriate amount of oil, an appropriate amount of salt, an appropriate amount of onion, an appropriate amount of garlic, an appropriate amount of pickled pepper, an appropriate amount of fennel, an appropriate amount of Shanghai old wine, an appropriate amount of dark soy sauce

[Method] ① Take the white pomfret out of the freezer and let it thaw naturally, remove the gills and internal organs, and score a few cuts on the surface. ② Chop the onion and garlic. ③ Pour oil into the pot, then add onion, garlic and pickled pepper and stir-fry until fragrant. ④ After they are fragrant, add dark soy sauce and old wine. ⑤ When the sauce comes to a near boil, add the white 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 pot, sprinkle in pepper powder; after plating, sprinkle a little fennel.

3. White pomfret braised in soy sauce

[Ingredients] 400 grams white pomfret, an appropriate amount of oil, an appropriate amount of soy sauce, an appropriate amount of cooking wine, an appropriate amount of ginger, an appropriate amount of scallion.

[Method] ① Heat the pot and add oil, then add ginger and stir-fry until fragrant. ② Then score the white pomfret and put it into the pot, pan-fry until both sides of the white pomfret are golden and aromatic. ③ Add an appropriate amount of cooking wine to enhance freshness. ④ Then add an appropriate amount of soy sauce to enhance flavor and color. ⑤ After braising until done, add scallion sections as a garnish and it is ready.

4. Spicy white pomfret

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

[Method] ① Use a kitchen knife to make diagonal cuts on the back of the fish; this makes it easier to cook and more flavorful. ② Tear the scallion leaves open by hand and soak them in water for a while. ③ Heat the oil in the pot and put in the fish, pan-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-frying until fragrant. ⑤ Pour in a small bowl of clear water and bring to a boil. ⑥ Pour in the cooking wine, then add the fish, cover and braise for 3 minutes. ⑦ Take out the fish while leaving the base ingredients, and add the white part of the scallion. ⑧ Add chili sauce, which can be omitted if you do not eat spicy food, then add chicken essence. ⑨ Pour the prepared sauce over the fish, then arrange shredded scallion on top and it is ready.