The yellow croaker is best when cut in half from the back for frying. I fried another one for lunch. Recently, the fishing ban has started, and seafood has become more expensive again.
by CantoneseCook_Jun
The yellow croaker is best when cut in half from the back for frying. I fried another one for lunch. Recently, the fishing ban has started, and seafood has become more expensive again.
by CantoneseCook_Jun
3 Comments
Only time I’ve had yellow croaker is a tiny fried one with banchan. That looks delicious.
just mentioning, for people that are sensitive to the unpleasant fishy smell, you should clean out the blood clots and slimy coat around the ribcage and belly, that’s where the smell comes from, just rub it dry with some salt and rinse, quick and simple
it works even for freshwater fishes that a lot of people find unpleasant
this is a good croaker thank you for the croaker