1. Fish with tender and delicious meat are best steamed, such as sea yellow foot stand, sea red nail, sea red fish, etc.

2. Fish meat that is rich in fish fat is best when fried. The sides will be browned and crispy, and fish meat with gravy is the best. For example: mackerel, Spanish mackerel, horse head, etc.

3. Fish meat has a large and unique flavor, and is mostly skinless fish. It is suitable for steaming with black bean sauce, steaming with black bean pepper, braised pork belly with garlic, braised in soy sauce, casserole, etc.

4. Fish meat is rich in softness and easy to gelatin, so it is suitable for making fish balls, such as eel, nine sticks, dace, etc.

5. Small fish, those with many spines can be fried until the bones are crispy, and even the bones are delicious. If the spines are small, you can make a mixed fish tripod (Chaozhou cuisine). Put ginger and green onions in the pot. , celery, and small fish are lightly salted, put on the ginger and green onion, cover and heat until steaming, about 3-5 minutes.

There are many, many ways to do it, and I can’t list them all. It’s best if you name the fish, and I can introduce you to the appropriate ways.