Frozen Round Scad Factory

  As a widely popular Marine fish species, it is widely favored all over the world, and the cooking methods vary in different regions. In Southeast Asia, people are accustomed to marinating the fish with spices such as lemongrass and chili peppers and then charcoal-grilling it, which endows the fish with a rich Southeast Asian flavor. Japanese cuisine prefers salt-baked or dried fish as an accompaniment to alcohol. Mediterranean coastal countries often fry it in olive oil, accompanied by lemon juice and herbs. This kind of fish, with its firm flesh that doesn't easily fall apart, is particularly suitable for deep-frying until golden and crispy. In China, it is also commonly used to make fish balls and fish cakes.

  It is also rich in high-quality protein, providing approximately 20 grams of protein per 100 grams, and contains a variety of essential amino acids needed by the human body. Not only that, the content of Omega-3 fatty acids in its fish meat is comparable to that of large deep-sea fish, which is particularly beneficial for cardiovascular and cerebrovascular health. It is rich in both vitamin D and selenium, and its calcium-phosphorus ratio is close to the ideal absorption ratio of the human body. At the same time, the edible bones unique to the fried small fish species provide additional calcium supplementation, which makes the nutritional value of cooking whole fish even more prominent.

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