Tiger head fish is also known as brown scorpionfish and Shi Jiugong.

Tiger head fish is also known as brown scorpionfish and Shi Jiugong. The body is elongated and flattened on the sides; the eyes protrude from the dorsal edge of the head, and there are spines on the front and rear edges of the operculum; the chest and abdomen are covered with round scales, the two jaws, snout and cheeks are without scales, and the rest of the body is covered with comb scales. The body color changes with the environment, and is brown or brown-red, with a light-colored abdomen; there are several obvious black or dark brown horizontal sTripes on the side of the body above the lateral line, and the horizontal stripes below the lateral line are not obvious; each fin is brown or reddish brown, Scattered spots and patches.

Tigerhead fish is distributed in the Western Pacific and is found in the Yellow Sea, East China Sea, and South China Sea in China. It mainly lives in rocky reef areas, and likes to inhabit clear water areas with strong currents, seabed cave gaps, coral reefs, pebbles and gravel fields, and seaweed zones. It has the habit of living in caves. It is carnivorous and mainly feeds on small fish and shrimp, with a small amount of wheat stalk worms, mud snails, algae, etc.

Tiger head fish has sweet meat and rich nutrition, and is known as "fake Grouper ". It is mostly eaten fresh, but can also be made into dried products. It is a popular seafood.

Tigerhead fish is a nutritious fish. Tigerhead fish provides a variety of important nutrients, including:

1. Protein: Tiger head fish is a good source of high-quality protein. Protein is essential for the body's growth, repair and maintenance of tissue.

2. Omega-3 fatty acids: Tiger head fish is rich in Omega-3 fatty acids, especially EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). These fatty acids are beneficial for heart health, brain function, and anti-inflammatory effects.

3. Minerals: Tiger fish is rich in minerals such as potassium, phosphorus, magnesium and zinc. These minerals play important roles in various physiological functions of the body, including bone health, nerve conduction, and cell metabolism.

4. Vitamins: Tiger head fish is rich in multiple vitamins, such as vitamin B12, vitamin D and vitamin A. Vitamin B12 is essential for nervous system function and the formation of red blood cells, vitamin D aids in calcium absorption and bone health, and vitamin A is beneficial for vision and immune system function.

It should be noted that the specific nutritional content may vary due to individual differences in tiger fish, growth environment, food chain and other factors. In addition, cooking methods and added seasonings may also affect its nutritional value. For accurate nutritional information, please refer to scientific research data or consult a nutrition expert.

Tiger head fish can be cooked in a variety of ways, and the specific methods can be adjusted to personal preference and taste. Here are a few common ways to cook tiger fish:

1. Steaming: Put the tiger head fish whole or into pieces into a steamer, add ginger slices, green onions, steamed fish soy sauce and other seasonings. After the steamer is heated, steam over medium heat for about 8-10 minutes, or until the fish is cooked and tender. You can add coriander, minced garlic, etc. as ingredients according to your personal taste.

2. Fry: Dip the tiger head fish into pieces or the whole fish in flour or egg liquid, and then heat an appropriate amount of oil in a wok. Fry the fish until golden brown and crispy. Fried tiger head fish is usually served with soy sauce, chili sauce or other seasonings.

3. Oven roasting: Place the tiger head fish pieces on a baking sheet and apply olive oil, salt, pepper and other seasonings. Preheat the oven to the appropriate temperature (usually 180°C-200°C) and bake the fish in the oven for about 15-20 minutes, or until the fish is cooked through and the surface is slightly golden.

4. Stew the soup: Put the tiger head fish pieces into the stew pot together with vegetables (such as onions, carrots, tomatoes, etc.). Add Chicken stock or seafood stock, bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the fish is cooked and tender. Seasonings and spices can be added to suit personal taste.

These cooking methods are for reference only and you can adjust and innovate according to your personal preferences and recipe requirements. Make sure ingredients are cooked and adjust cooking times and temperatures to get the best texture and flavor.