Basha fish, Longli fish. Basha fish has tender meat, soft and rotten taste, and no small thorns in the middle. Longli fish tastes delicious and has a high meat yield. Cooking for a long time will not age, and there is no fishy smell and odor. Fish used to make pickled fish can also be made from perch, grass carp and snakehead. Perch meat is delicious, earthy and elastic, and the pickled fish is not easy to loosen.

The value of Basha fish:

Basha fish is tender in meat, delicious in taste and rich in nutrients, and is rich in protein, vitamin A, minerals (mainly calcium) and other nutrients.

Basha fish is the cheapest fish sold in supermarkets in western countries. There are many ways to eat it, but most of them refer to Asian recipes (Westerners rarely eat freshwater fish, especially farmed fish). Its main consumer groups are new immigrants from Asian countries. Because its fish itself has a strong earthy smell, steaming or stewing soup is not recommended.

Most Basha fish in western supermarkets appear in the form of frozen fillets (whole fish without scales and thorns). Pickling with wine and salt before cooking is easier to cook, and can be used for braising in soy sauce, rinsing hot pot or cooking boiled fish.