The difference between grass carp and bullhead fish meat:

Cathedral carp has tender meat, large body, and few intermuscular spines

Bighead carp has fine meat, short fibers, and is easily broken

Nutritional analysis of grass carp:

1. Grass carp is rich in unsaturated fatty acids, which is beneficial to blood circulation and is a good food for cardiovascular patients;

2 . Grass carp is rich in selenium. Regular consumption has anti-aging and beauty effects, and it also has certain preventive and therapeutic effects on tumors;

3. For people who are thin and have poor appetite, grass carp meat is tender. It is not greasy, appetizing and nourishing.

Nutritional composition of big head fish:

Each 100 grams of big head fish contains 100 kcal of calories, 15.3 grams of protein, 2.2 grams of fat, 4.7 grams of carbohydrates, 82 mg of calcium, and 0.8 mg of iron. , 180 mg of phosphorus, 229 mg of potassium, 60.6 mg of sodium, 0.07 mg of copper, 26 mg of magnesium, 0.76 g of zinc, 19.5 mcg of selenium, and 34 mcg of vitamin A. Vitamin B10.04 mg, vitamin B211 mg, vitamin B124.3 micrograms, vitamin C2.65 mg, vitamin D18 mg, niacin 2.8 mg.

Big head fish recipes:

1. Suitable for cooking methods such as roasting, stewing, steaming, and oil immersion, especially steaming and oil immersion can best reflect the light and delicious characteristics of fat-headed fish

2. Bighead carp has a large head and contains fat and a lot of colloid, so the bighead carp can also be cooked into "casserole fish head"

3. How to cut fish: The fish has fine meat, short fibers, and is easily broken. When cutting fish, the skin should be facing down, and the knife edge should be inserted obliquely, preferably along the fish bones, so that the cut will be cleaner. The skin of the fish has a layer of mucus that is very slippery. Therefore, it is not easy to cut. If you soak your hands in salt water for a while when cutting the fish, it will not be slippery when cutting.