The grouper squid is a deep-sea fish in Alaska. It is named after the black spot on the fish. Because the rare and precious is especially top grade, the fish is white on the lower side, and the surface of the whole body has very fine scales, but it is easy to clean and peel. The grouper squid fleshy Q-skin is compact, fresh and fat but not greasy. Its rich fleshy entrance is firm, delicate and full, and then it is refreshing, fresh and full of mouth, nutrient exchange and exudation, and the fat taste is praised. Not overwhelming. No matter how you cook, the scent is instantly scented, and the fresh fish from the unpolluted waters let the taster indulge in the heart.
Place of origin ：Alaska.USA（美国阿拉斯加）
English name: rock sole
Scientific name: lepidopsetta polyxystra
Country of origin: Alaska
The northern rock sole (Lepidopsetta polyxystra) is a flatfish of the family Pleuronectidae. It is a demersal fish that lives on sand, mud and gravel bottoms at depths of up to 700 metres (2,300 ft), though it is most commonly found between 19 and 246 metres (62 and 807 ft). Its native habitat is the temperate waters of the northern Pacific, from Puget Sound to Alaska (overlapping the range of the rock sole), the Aleutian Islands and across the Bering Sea to the Kuril Islands and the Sea of Okhotsk (overlapping the range of the dusky sole). Males grow up to 69 centimetres (27 in) in length, whilst females can reach 49 centimetres (19 in). The maximum recorded lifespan is 18 years.
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Grouper carp with honeydew melon
Time: 10mins
Difficulty: simple
Ingredients: grouper squid, crimson bell pepper, honeydew melon, onion, garlic, parsley
Seasoning: 1 tablespoon olive oil, salt, black pepper, half a tablespoon lemon juice (white vinegar), half a tablespoon soy sauce
practice:
1. Put the onion ginger in the water, boil and add 1 teaspoon of cooking wine, turn to low heat, add whole fish, cook for 5 minutes, cook and remove.
2. Cut all the vegetables into small cubes, add seasoning and mix well. Sprinkle on the fish when eating
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