Nutritional value of steamed Cargill fish

Also known as snapper, Bangaji, red snapper and copper basin fish.

Cargill belongs to the family Percidae. Tall and flat, more than 50 cm long, silvery red with light blue spots. The tail fin is green and black, and the head and mouth are small. The front end of the upper and lower teeth is conical, the back end is molar, the body is comb-shaped, and there are hard thorns on the dorsal fin and gluteal fin.

China coastal areas are all produced, but the main producing areas are Dadonggou in Liaoning, Qinhuangdao and Shanhaiguan in Hebei, Yantai, Longkou and Qingdao in Shandong, and Shanhaiguan produces the best quality. 1, Cargill is a first-class edible fish with tender meat and delicious taste, which can be braised, dry-roasted, stewed, roasted, steamed and sauced.

2, the head is rich in gum and contains a lot of fat, and the soup tastes the best. There are two kinds of Cargill fish: Cargill and Black Cargill. Red Cargill's scientific name is red snapper, and black Cargill is black snapper. There is an interesting story about the origin of the name Cargill.

According to legend, Emperor Taizong made an expedition to Li Shimin and came to Dengzhou (now Penglai, Shandong Province). One day, he crossed the sea on an auspicious day to visit Haixian Mountain (now Changshan Island). After tasting the beautiful and delicious fish on the island, he asked the accompanying officials what the name of this fish was. The ministers dared not talk nonsense and bowed and replied, "The name was given by the emperor." Emperor Taizong was overjoyed and thought it was an auspicious day to cross the sea. Tasting fresh fish added luster to the auspicious day, so he named it "Cargill Fish".