There are three common types of fish that are suitable for hot pot shabu-shabu and have fewer spines and are more flexible, namely grouper, balsa, and amberjack.

1. Grouper, also known as blackfish, groupers, crowbars, sashimi, snakeheads, filial piety fish, cuttlefish and wealth fish, is a common food fish in China, with a large, fast-growing body and high economic value. Blackfish has few bones and spines, high meat content, and is rich in nutrients. Grouper has fewer bones and spines and has an edible rate of 63%. In the southern region of China, especially in Guangdong, Hong Kong and Macao, grouper has always been regarded as a nourishing treasure for those who recover from illness and have a weak body.

2, balsa

Balsa, is an important freshwater aquaculture species in Southeast Asian countries. It belongs to the catfish, mangrove catfish genus mangrove catfish for scaly fish. It is an endemic high-quality economic fish in the Mekong River Basin. Balsa fish has no scales and no thorns, because its flesh itself has a very strong fishy flavor, so it is not recommended to be steamed or stewed, and is mainly used for braising, shabu-shabu hot pot, or as a boiled fish.

3, Longleaf

Longleaf belongs to the plaice order, tongue sole family, tongue sole genus, commonly known as sub plate fish, sole, sole, sole rice, is a warm temperate offshore large demersal fish, year-round life in the Chinese offshore sea area, with a wide range of temperatures, wide salt and adapt to the changing environmental conditions of the characteristics. Fresh taste, high meat rate, smooth texture, fish cooked for a long time and not old, no fishy taste and odor, belonging to the high-protein, nutrient-rich, traditionally for the vast number of consumers along the coast of China's hospitality to the guests of the superior quality, favored by consumers.

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