What is the current price of flathead grey mullet per jin?

The flathead grey mullet is a herbivorous fish, often found in crab holes, sea caves and oyster ponds. It is most suitable for mixed farming with other aquatic products. It has a small, round body with only a single spine, lots of meat and few bones, making it easy to eat, and its flesh is delicious. It is currently farmed on a large scale in the tidal flats reclaimed in Fuyong and has become a major foreign-exchange-earning aquatic product. Let us take a look below at how much flathead grey mullet costs per jin!

How much is flathead grey mullet per jin?

Reference quotes from sales companies (yuan/kg): Zhuhai Hengqin New Area Jinnuosheng Technology Co., Ltd. 13.00 yuan; Dongshan Shangxian Aquatic Products Co., Ltd. 18.00 yuan; Huizhou Daya Bay Zhidiao Technology Co., Ltd. 27.00 yuan; Shenzhen Mingjifa Trading Co., Ltd. 20.00 yuan

Note: Flathead grey mullet stocked for one year can usually grow to 500-750 grams, with a yield of over 150 kg per mu. At a market price of 16-20 yuan per kg, the output value per mu can reach 2500-4000 yuan, making the economic benefit very considerable. It has gradually become an indispensable high-quality species in aquaculture.

Tips for selecting flathead grey mullet

1. Gill: A fresh fish has tightly closed gill covers, bright red gills, sometimes still blood-tinged, with no mucus or dirt and no off odor. If the gills are pale red or greyish red, the fish is no longer fresh. If the gills are greyish white or blackened, covered with thick mucus and grime and giving off a foul smell, the fish has spoiled.

2. Eye: A fresh fish has smooth, bright eyes, slightly bulging and perfectly clear. A stale fish has dull, lusterless eyes, sometimes even covered with a thick pasty film or grime that makes the eyeball cloudy, and the eyes appear sunken. In a spoiled fish, the eyeballs rupture and shift out of place.

3. Fin: On a fresh fish, the skin of the fins clings tightly to the fin rays, intact and glossy. On a stale fish, the fin skin loses its luster and shows signs of tearing. On a spoiled fish, the skin peels off and the fin rays splay apart.

4. Skin: A fresh fish has glossy skin, intact scales that cling tightly to the body, and distinct scale layers; the thin mucus on the body is a natural physiological phenomenon of the fish. A stale fish has dull, lusterless skin, loose scales, blurred scale layers, sometimes discolored scales and thick mucus on the skin. A spoiled fish has completely changed color, with thick mucus on the skin and a foul odor.

5. Flesh: Fresh fish meat is firm and tightly organized; when pressed with the hand, it springs back noticeably, and the indentation left by the finger takes a long time to flatten out; the hand can separate the flesh from the bones.

6. Body form: A fresh fish feels stiff and straight when picked up. Some fish, such as yellow croaker, sea bass and snakehead, are packed in ice to keep them fresh at market; their heads and tails curl upward and they are still fresh. If the flesh has no springiness in the hand and the head and tail are limp and drooping, it is not fresh enough. A fresh fish has firm lips that have not changed color, a tight belly, and a round dimple around the anus. A stale fish has pale lip flesh, sometimes even with bones separated and split apart, a swollen, soft belly and a protruding anus.

Home-style ways to cook flathead grey mullet

1. Flathead grey mullet poached in plain water

[Ingredients] 1 flathead grey mullet, an appropriate amount of ginger, an appropriate amount of scallion, an appropriate amount of light soy sauce, an appropriate amount of oil.

[Method] ① Scale and wash the fish. ② Bring water to a boil, put the fish in the pot, immediately turn the heat to the lowest setting, poach for 10 minutes, then take the fish out and drizzle with light soy sauce. ③ Heat oil in a pan, make a ginger-shred and scallion sesame oil, and pour it over the fish.

2. Steamed flathead grey mullet with black bean sauce

[Ingredients] 1 flathead grey mullet, an appropriate amount of fermented black beans, an appropriate amount of light soy sauce, an appropriate amount of ginger, an appropriate amount of scallion.

[Method] ① Wash and cut the fish, chop the fermented black beans and put them on the fish, drizzle with light soy sauce and oil, and add ginger and scallion. ② Once the water boils, put it in the pot and steam over high heat for 6 minutes.

3. Braised flathead grey mullet in soy sauce

[Ingredients] Flathead grey mullet, shredded ginger, soy sauce, salt, chopped scallion.

[Method] ① Scale and wash the fish. ② Pan-fry over high heat until golden brown on both sides. ③ Sprinkle with shredded ginger, drizzle with soy sauce, add a little salt and water and braise for 5 minutes; sprinkle with chopped scallion before serving.

4. Steamed flathead grey mullet

[Ingredients] 1 flathead grey mullet, 20 grams of ham slices, an appropriate amount of cut scallion.

[Method] ① First split and wash the flathead grey mullet, score the body with a cross-hatch pattern, sprinkle with fine salt (about 3 grams) and rub evenly, then stuff the ham slices into the cuts on the fish, finally sprinkle with an appropriate amount of MSG, place on a plate, add an appropriate amount of white sugar, pepper, ginger slices, soy sauce and yellow wine and marinate for about 15 minutes. ② Add an appropriate amount of water to a pot and bring to high heat. ③ Once the water boils, place the plate in and steam over water for 8 minutes, then sprinkle with cut scallion. Then heat about 25 grams of cooking oil in another pot over high heat and pour the hot oil over the fish.

5. Steamed flathead grey mullet with chopped chili

[Ingredients] 1 flathead grey mullet, about 750 grams. Seasonings: 150 grams Liuyang chopped chili sauce, 25 grams salt, 5 grams MSG, 5 grams chicken essence, 20 grams cooking wine, 50 grams salad oil, 50 grams total of scallion sections and ginger slices.

[Method] ① Scale the flathead grey mullet, make straight cuts on the body, gently rub it all over with salt, chicken essence and MSG, place on a plate, then steam in a steamer over high heat for 10 minutes. ② Heat salad oil in a wok to 50% hot, add scallion sections, ginger slices, garlic slices and Liuyang chopped chili, stir-fry over high heat until fragrant, and pour over the flathead grey mullet.