Description
The Royal Yellow is tender, smooth, fat, little bone, fresh and sweet. It is also rich in protein, calcium, iron, iodine, vitamin B and other nutrients.
Royal Yellow is the most expensive fish species in the world. Royal Yellow abound in the Northwest Pacific Ocean and is the main species along the coast of China. Royal Yellow will migrate to the coast or estuary during breeding season. The best season to eat Royal Yellow is between Lunar New Year to April; they become fattier and juicier, with high protein and mineral content. Royal Yellow has cholesterol lowering properties and is suitable for consumers with hypertension and obesity. Royal Yellow contains niacin, which can strengthen the mucous membrane and protects the digestive organs.
The prices of Royal Yellow have been rising steadily. The Royal Yellow head is sharp, bright coloured lip, slender tail, serrated dorsal fin and no inverted scale.
Because of its natural environment, the Royal Yellow meat is tasty, firm and naturally sweet.
Steaming and fried is the ideal cooking method for this delicacy.
