Popular in Chinese cuisines, and important in the south of New England, this is a lean, meaty fish. While it has excellent flavor, it also has a network of tiny, fine bones embedded in the meat. This fish goes by many names: in addition to all of the names above, it’s also called Chinese Steelhead and Black Ruff. It can be found in the market as whole fish, fillets, steaks, and does very well cooking, as the meat does not flake or fall apart easily. The skin is not edible.

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