| Property | Specification |
| Scientific Name | Pampus chinensis |
| Appearance | Flattened, deep-bodied fish with a diamond-shaped profile |
| Color | Silver to pale gray with a slightly darker back |
| Size | Typically 20 cm to 40 cm in length |
| Weight | Ranges from 100 grams to 1.5 kilograms |
| Body Shape | Deep, laterally compressed body with long, pointed pectoral fins |
| Fins | Two dorsal fins, a long anal fin, and forked caudal fin |
| Eyes | Small, located on the sides of the head |
| Habitat | Coastal waters, typically found in the Indo-Pacific region, often in estuaries |
| Diet | Carnivorous, feeding on smaller fish, crustaceans, and plankton |
| Taste/Texture | Mild, slightly sweet flavor with tender, flaky, and white flesh |
| Odor | Fresh oceanic smell when alive, mild after cooking |
| Moisture Content | Around 75-80% |
| Fat Content | Low (around 1-5%) |
| Protein Content | Around 15-20% |
| Shelf Life | Fresh: 1-2 days (refrigerated); Frozen: up to 6 months (when properly stored) |
| Bone Structure | Medium number of bones, with a central backbone |
