CATDOLL : CATDOLL: Where is turbot produced?

[Edit this section] Overview of Paralichthys lethostigma

Turbot is the desert flounder, and its Chinese name is "Atlantic desert flounder". English name: Southern Flounder, also known as Southern flounder. According to the information: Turbot is scientifically known as turbot, native to the Atlantic Ocean in Europe, and is recognized as one of the world's high-quality flatfish. Its body is flat and slightly diamond-shaped, with black and brown patterns faintly visible in the brown. Because its body is very graceful when swimming, like a butterfly in the water, it is also called "butterfly fish". It is a marine benthic fish of the genus Turbot, family Flatfish, order Pleurotus, class Osteichthyes. [Edit this section] Growth and reproduction my country began to introduce breeding from Europe in the mid-1990s, and a large industry was created in the northern coastal areas of my country in a few years. In Shandong, Hebei, Liaoning and other places, the breeding of turbot has developed rapidly, and the fish breeding method has been upgraded to industrial level, becoming a large aquaculture industry. According to what the author learned from Tianjin farmers, the city imported 1 million turbot fry from the UK in 2001. Since the fish is a low-temperature fish and the highest water temperature should not be higher than 20 degrees Celsius, Tianjin has some difficulties in raising it in summer, so the main focus at that time was on selling cultivated fish. Factory farming began in the second half of 2004. At present, the city has more than 180,000 turbot commercial fish. [Edit this paragraph] Nutritional value This fish is not new to Europeans. It is a fish species introduced by my country. It comes from Britain, France, and Germany. The ancient Romans had long regarded it as a delicacy and gave it the name "Pheasant of the Sea". In Europe, due to its tender meat and fragrant taste, it is a good raw material for making fish steaks and fillets, and it has a great momentum to squeeze out the steak market.

The general way to eat turbot is to steam the whole fish, which is a very traditional Cantonese way of eating. Europeans like to make turbot into "fish steaks". Some restaurant chefs will remove the turbot meat and then steam the fish meat. In terms of sauce, they use the red wine sauce commonly used in Western cuisine and Japanese yaki sauce. When serving, each turbot steak is placed on a small white porcelain plate, covered with red wine sauce, mixed with asparagus and other condiments, and is as exquisite as a work of art. When eating this dish, each person is given a fish steak, and a set of knives and forks are specially provided for each person. The steamed turbot is eaten like "sawing steaks" in a Western restaurant, and the best part is the fish fin.

It belongs to the order Herpetiformes, family Flatfish, genus Oxyphyllum. It is native to the United States and is distributed along the northern coast of Florida and the Gulf of Mexico in the Atlantic Ocean. Its meat is delicious and more delicate, smoother and more elastic than that of Japanese flatfish. This fish has the characteristics of strong disease resistance, high temperature resistance, strong adaptability to the environment, low oxygen resistance, and easy transportation. It is highly favored by consumers in foreign countries such as the United States, Japan, and South Korea. It has high economic and nutritional value and a very broad breeding prospect. [Edit this section] Biological characteristics 1 Morphological characteristics: The body is dark brown with dotted melanin and a small amount of skin spines, while the eyeless side (ventral side) is white; there are also faintly visible black and brown patterns on the body surface, and the muscles are thick and tender.

Turbot is a cold-water fish, and has very strict requirements on the environmental conditions for breeding. The suitable water temperature for breeding is between 10℃ and 20℃, 14℃ to 17℃ is the rapid growth stage, the highest lethal temperature is 28℃ to 30℃, and the lowest lethal temperature is 1℃ to 2℃. The suitable salinity for breeding is between 20‰ and 32‰, and 25‰ to 30‰ is the most suitable. Breeding requires clean and pollution-free water, continuous oxygenation in the breeding pond, and cleaning every 2 days to prevent the bacteria from multiplying due to the residue of bait and excrement.

Turbot is originally a deep-sea benthic fish that adapts to life in low water temperatures. It has a docile personality and is easily receptive to compound baits. It is also resistant to low oxygen and can be squeezed together in multiple layers. It is a famous high-quality farmed species recognized by the international aquaculture community and has become a precious high-end dish on European tables.

In 1992, after many twists and turns, with the help of British friends, my country imported a batch of fish fry from the UK. At that time, the UK only gave fish fry, and my country wanted to introduce the breeding technology of Northern Europe but was rejected. After 7 years of exploration, Chinese researchers have gone through the path that the British have taken for more than 30 years, and pioneered the "greenhouse + deep well seawater" breeding model, which has enabled this precious economic fish species to settle in Shandong, Liaoning, Hebei and other places. Its price has been declining year by year. In Guangzhou, it has dropped from more than 400 yuan per kilogram in 2001 to about 70 yuan at present. Ordinary people can also taste this high-end fish.

The edible value of turbot is very high. It has few bone spurs, a smooth and sweet taste, and a high content of gelatin protein. It also has the effects of moisturizing the skin, nourishing the kidneys and strengthening the brain, and boosting yang and refreshing the mind. Regular consumption can nourish the body and improve the body's immunity.

2 Food Habits In natural waters, the desert flounder has the ability to ambush prey. The fry mainly feed on crustaceans. As the fish continue to grow, they gradually feed on various fish. The common prey includes spotted mullet, striped mullet, white mullet and grass shrimp. In intensive farming, it is easy to tame it and feed on compound feed (for example: puffed fish feed, etc.).

3 Temperature The survival water temperature of adult fish is 2-36 degrees, the suitable growth temperature is 16-32 degrees, and the optimal growth water temperature is 21-26 degrees. The water temperature during the seedling period is generally 16-20 degrees (Guangdong is suitable for breeding all year round).

4 Salinity: The optimum salinity during the seedling raising period is 18‰-30‰. After metamorphosis, the juvenile fish and adult fish have a wide tolerance range for salinity and can grow normally within the range of 0‰-30‰.

5. Growth: Females grow faster than males, and the length of females is significantly longer than that of males. When they reach sexual maturity at the age of 2, the length of males can reach 20-25.5 cm, and that of females can reach 30-35.6 cm. In natural waters, adult fish can grow up to 75 cm. If they are artificially cultured, their growth period is significantly shortened, and under suitable conditions, they can reach about 500g-600g in the same year.

Turbinus and Language and Literature Turbinus is called turbot in English. It frequently appears in novels, such as "Twenty Thousand Leagues Under the Sea".