The Red Drum fish has low fat content in its muscle, making it a high-protein, low-fat, and low-energy fish. The amino acid content in its muscle is moderate compared to other economically important fish species. It has low levels of essential amino acids and lacks sulfur-containing amino acids, making it an incomplete protein. However, its taste-related amino acid content is relatively higher compared to other fish species. As an emerging species in the market in recent years, Red Drum fish has been cultivated in Doumen and Jinwan districts of Zhuhai since 2000. With years of development, the scale of Red Drum fish farming has continuously expanded, and its production volume has become the highest in the Pearl River Delta, accounting for over 50% of the overall farming scale.

Processing Form for Whole Fish Product: Quick Frozen Whole Fish | Descaled and Gutted | Descaled, Gutted, and Gilled. Specifications (per fish): 400-500 grams | 500-600 grams | 600-700 grams | 700-800 grams | 800 grams and above. Packaging Method: Bulk/Retail Bag. Weight per Carton: 5 kilograms/carton | 10 kilograms/carton. Glazing Ratio: 0-30%. Annual Processing Capacity: 30 million tons.

Processing Form for Fish Fillet Product: Quick Frozen Skin-on Boneless Red Drum Fish Fillet | Quick Frozen Skinless Boneless Red Drum Fish Fillet. Specifications (per fillet): 80/140 grams | 140/200 grams | 200/250 grams | 250 grams and above. Packaging Method: Bulk/Single Vacuum-Packed/Retail Bag. Weight per Carton: 5 kilograms/carton | 10 kilograms/carton. Glazing Ratio: 0-30%. Annual Processing Capacity: 3,000 tons.