Basha fish has delicate meat, delicious taste and rich nutrition, and is rich in protein, vitamin A, minerals (mainly calcium) and other nutrients. Basha fish has the functions of invigorating qi and relieving cough, and has a certain curative effect on weak cough and asthma. Basha fish also has the dietotherapy functions of refreshing and anti-aging, and it will have a certain auxiliary effect on treating anemia, premature senility, malnutrition, postpartum weakness and neurasthenia.

Methods of selecting Basha fish:

Squeeze the fish with your fingers. If the pressed part can rebound immediately, it means that the fish is fresh. If it rebounds slowly or there are pits at the place, it is not fresh. Second, look at the shape and the fish scales are very complete; Third, look at the gills. Peel off the gills on the edge of the fish head by hand. Look at the color of the gills in the light. Bright red means that the fish is fresh. If it is dark red or dark purple, it means that the fish has been stored for too long and is not suitable for purchase.

Cooking method:

Fish itself has a strong earthy smell, so steaming or stewing soup is not recommended. Basha fish in western supermarkets mostly appears in the form of frozen fish fillets (whole fish without scales and thorns). It is easier to cook by pickling with wine and salt before cooking, and can be used for braising in soy sauce, rinsing hot pot or making boiled fish.