Red seabream

Red seabream

　　The red seabream has an oval, laterally compressed body, typically measuring 15–30 cm in length and weighing 300–1000 grams. Its body arches from the head to the front of the dorsal fin. It is covered with large, weakly ctenoid scales; the scales on the head and in front of the pectoral fins are small and tightly packed, while those on the belly and back are larger. The head is large and the mouth is small. The left and right frontal bones fuse into one piece, and there are four canine teeth at the front of the upper jaw, with two rows of molars on either side. The front molars are granular, gradually increasing in size toward the back. The lower jaw has six large teeth at the front and two rows of granular molars on either side. The posterior half of the preoperculum is scaled. The fish has a pale reddish hue, with bright blue spots scattered across the sides and back. The rear edge of the caudal fin is dark green, and the base of the dorsal fin features white spots.

　　The red seabream is a prized fish in China, but due to declining resources, its production has decreased and it has become rare in the market. It contains 19.3 grams of protein and 4.11 grams of fat per 100 grams of meat. The flesh is rich, delicious, and virtually odorless. Particularly, the cranial cavity of the head is packed with fat, giving it high nutritional value. In addition to being eaten fresh, it can also be made into canned or smoked products.