Cantonese: (Dai Ngan Kai)
Available all year round. There are 'long tail' (above) and 'flush tail' (bottom) varieties. The former is shown here. The meat of 'Long tail' Big Eyes is firmer. It is mostly used to make Chiuchow fish rice. The 'flush tail' Big Eye is meatier and softer, so it is best steamed. Fresh Big Eyes taste crisp and sweet. They are popular ingredients for making soup. Big Eye is a very common and tasty local fish.