Edible, can be mixed together to make soup, but it is not recommended. Because the texture and taste of each kind of fish are different after cooking, and the nutritional value is also very different, it is easy to "make a fish smell like a pot of soup."

Choose fish that contains protein, is rich in fat and has few fishbones when cooking soup.

Recommended: Pseudosciaena crocea, Pseudosciaena crocea, Siniperca chuatsi, Pelteobagrus fulvidraco, talented fish, eel, crucian carp, snakehead, etc.