Bykov, V.P., 1983

 

 East China and South China Seas, March-April

 This fish has light colored meat which becomes dense after heat treatment. The mat is tasty in boiled and fried forms. In the winter months, there is an accumulation of fat up to 5.7-6.7% in the meat. The soup prepared from the bony parts of the body is rich and gel-like. This is a good table fish suitable for first and second course dishes.