1. Pickled fish is usually made with grass carp, carp, and black fish. It is suitable to use freshwater fish with less spines and tender meat. The specific decision depends on personal taste. When making pickled fish, be sure to cut the fish fillets into palm-sized butterfly slices, so that the fish meat can be heated evenly and the taste will be better.

2. The meat of black fish is tender and has very few small spines. When making pickled fish, the fish meat is not easy to fall apart, so it is the first choice for making pickled fish. Snakehead fish is rich in nutrients. It contains a large amount of protein, which has the effects of removing blood stasis, regenerating, nourishing and recuperating. After a surgical operation, eating snakeheaded fish can also play a good role in promoting muscle replenishment, blood replenishment and wound healing.

3. Grass carp is large in size, tender in texture, and has fewer fish bones. Pickled fish made from grass carp has less bones and more meat, delicious fish meat, and rich soup flavor. Grass carp is rich in unsaturated fatty acids, which is very beneficial to blood circulation. It is also a very good nourishing food for cardiovascular patients. Regular consumption of pickled fish made from grass carp can play an anti-aging and beauty-beautifying role. Tumors also have certain preventive and therapeutic effects.

4. The meat of carp is firm and elastic, which is very suitable for making pickled fish. Carp is rich in nutrients. It is rich in high-quality protein, amino acids, minerals, vitamins and other nutrients. It can provide the nutrients needed by the human body. Regular consumption can nourish the stomach, diuresis and swelling, clear breasts, clear away heat and detoxify. .