My favorite method is steaming. I don't think there is anything that can best reflect the taste of this fish. It's delicious. This kind of fishbone is not much, and the meat is still garlic cloves, which is delicious.
The second kind, Australian lungfish
This is also a very popular fish. It is a fish between salt water and fresh water. It doesn't have many small thorns and tastes very mild. It can be cooked in many ways, such as steaming, stewing, roasting or frying fish slices in a pot. In a word, you can basically do anything.
The third kind, snapper snapper snapper snapper snapper.
There are many kinds of this kind of fish, but these are two kinds I often see in the market. Personally, I think the following one is better, but there is basically little difference. This kind of fish is marine fish, and it has a strong taste. If you don't like the smell of fish very much, don't buy it back to eat. If it's fresh, steaming is good (mainly because you often buy some frozen ones), braising in soy sauce is also delicious (I often cook it), roasting is also ok (I have done it, but it doesn't take long for the meat to dry easily), or the sliced meat is slightly roasted on the grill, which I think is better than the whole fish in the oven.
The fourth kind, flat-headed mackerel (also known as village head fish and secretary fish)
This kind of fish is the best to recognize, because its head is really flat and looks strange. Its earthy smell is slightly heavy, without the strong taste of snapper, a marine fish. I think braised pork is the best, not suitable for roasting, because the meat will dry and taste bad. You can also put the meat slices down and bake them on the grill a little, which is not bad, but the best thing you can buy is a good slice, because buying the whole fish is really troublesome and there is not much meat. The meat on both sides has no small thorns, so it is convenient to eat.
Five, rainbow trout rainbow trout
This kind of fish is particularly beautiful, just like a rainbow. This kind of fish is particularly cost-effective, because it is clean and net weight when sold in the market. There are no other fish. Don't ask me why. I don't know. I'm not selling fish. However, it should be noted that the net weight is sold, but the scale is not scraped. Buy it yourself and shave it. Fish scales are small and soft, like salmon (but people are family). Personally, I still admire steaming most, and I don't recommend anything else. Fish is pink, very delicate and not heavy (much weaker than salmon).
Sixth, flounder flounder.
This should be known to many people, that is, Duobao fish. It is also available in China, but it is quite cheap compared with other fish in Australia. It is usually steamed in China, so I usually steam it, but this fish is not my favorite. I think its skin is too thick. Ghosts usually peel off their skins, leaving only fish fillets and frying them in a pot. I personally don't like them very much. I think they have no taste.
Seventh, cod.
This kind of fish is very small, and the most popular one is what I often cook. Slice the fish, coat it with fried powder, or fry or fry it to make fish and chips. I usually eat like this, and I have never seen anything else.
Eighth, salmon.
Everyone should know that salmon can be eaten raw and of high quality. Generally speaking, it is either fried in a pot or roasted on a grill. I don't think there is anything else.
Ninth, smoked cod smoked cod.
This is smoked cod, which is usually sold in supermarkets.
Smoked cod (smoked cod)