1, Grass Carp: Grass Carp is a commonly used fish in grilled fish. Its meat is tender and rich in unsaturated fatty acids, protein, vitamins and various trace elements. Grass carp has a simple diet, which can use grass as food and other things. The feed has a wide range of sources and has high economic value. In addition, grass carp is suitable for braised, barbecued, steamed, boiled, fried and other cooking methods.

2. Catfish: Catfish is tender and contains more protein and fat, as well as a variety of minerals and trace elements, which is especially suitable for people who are weak and malnourished. Although catfish meat is tender, there are many foods that are taboo. (Both kinds of fish can be used for grilled fish. The specific choice of fish can be decided according to personal tastes and preferences. )

Precautions for grilled fish

1, choose fresh fish: fresh fish has bright color, tight scales and clear and bright eyes. Avoid choosing fish with peculiar smell, scales falling off and muddy eyes.

2. Cleaning the fish: Before grilled fish, clean the fish to remove dirt from internal organs, gills, belly and other parts. You can cut a few knives on the fish with a knife to taste it better.

3. Pickling: Put the cleaned fish into a container, add cooking wine, salt, pepper and other seasonings, and marinate for about 10 minutes to make the fish more tasty.

4. Baking temperature: Pay attention to the heat when grilled fish. Preheat the oven to 220 degrees, add the marinated fish and bake for about 20 minutes. In the process of roasting, it is necessary to turn over in time to prevent the fish from burning.

5, to prevent carbon monoxide poisoning: in the process of grilled fish, to ensure good ventilation, to avoid carbon monoxide poisoning. Especially when grilled fish indoors, open the window to keep the air circulating.