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Bamboo pod fish (Balang fish)
Latin: Trachurusjaponecus (Temminket Schlegel, 1844)
English name: Japanese horse mackerel
Common names: Balang, Chiba, Shanchub mackerel
Categories: Perciformes, Carangidae, Characiformes
Introduction: The body of the bamboo pod fish is semi-circular and slightly flattened. Kiss tip, developed eyelids, with the front reaching the front edge of the eyes. The chest is completely scaly, and the lateral lines are covered with angular scales that extend along the bottom of the dorsal fin to below the starting point of the second dorsal fin base. The angular scales are high and strong, forming a clear raised ridge in the straight line. The back of the body is blue-green or yellow green, the abdomen is silver white: there is a black spot above the posterior edge of the gill cover: the dorsal fins are dark, the pectoral fins are light, and the other fins are yellow. The bamboo pod fish is a migratory fish species in the middle and upper layers, with strong and rapid swimming ability, likes to form groups, is extremely lively, and is sensitive to sound. Distributed along the coast of China, the Korean Peninsula, and Japan. Nutritious bamboo fish is rich in high-quality protein, DHA, EPA, and other nutrients. The substances contained in Zhuying fish are very useful in nourishing the brain and nerves, improving intelligence, expanding cardiovascular and cerebrovascular systems, reducing blood lipids, and preventing stroke.
Edible value: Balang fish has more bones and fewer spines, high fat content, and a rich fish flavor.
Protein: Balang fish is a high protein, low-fat seafood ingredient. Every 100 grams of Balang fish contains 23 grams of protein, which can promote body metabolism and improve body function.
Minerals and vitamins: Rich in minerals such as potassium and calcium, as well as vitamins A, B2, E, etc., they play an important role in human health.
key word : HAIHO
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