In general, river fish and sea fish are basically suitable for all kinds of conventional cooking methods at the same time, with different kinds and meat qualities. * * * The similarities are that fresh is suitable for steaming and frozen is suitable for stewing. Large pieces of fish are used for stewing, while small pieces can be fried and stewed in sauce. The taste and taste are different. Marine fish is more suitable for stuffing than river fish, such as jiaozi stuffed with Spanish mackerel. This primitive method is extremely delicious, which is beyond the reach of artificial modulation, and its taste and feeling are unparalleled. In the original ecological environment, the original dish is stewed with the original soup. Compared with this way of eating, all cooking methods will lose their luster. This is not only the return of taste buds, but also the relaxation of the mind.

First of all, their growing environment, the ocean is much wider than rivers, lakes and seas, and the range of activities of marine fish is naturally more free. In addition, they will encounter currents and waves from time to time, and the distance they swim casually is not comparable to that of water and fish. All kinds of big fish in the sea, slow swimming has long been a delicacy. Because of years of exercise, the muscle elasticity of marine fish is better. Most of freshwater fish are farmed artificially, and they are mixed to die every day, so the taste is naturally not as good as that of Shanghai fish.

From a practical point of view, which is delicious depends on two points, 1 raw materials and two methods. At present, inland lakes and rivers are basically polluted, and aquaculture mainly depends on feed and growth hormone. Although mariculture also has feed, seawater is relatively mobile and basically does not need oxygen. Therefore, marine fish are superior in raw materials. In practice, the river fish is braised again, and the sea fish is steamed and splashed with oil, which is equally divided. Because of years of exercise, the muscle elasticity of marine fish is better. Most of freshwater fish are farmed artificially, and they are mixed to die every day, so the taste is naturally not as good as that of Shanghai fish.

In terms of taste, sea fish tastes fresher than river fish. This is because the swimming range and swimming strength of marine fish are larger than those of river fish, which makes their muscles more elastic and delicious. On the other hand, river fish taste earthy because they grow in water with more humus. Such an environment is suitable for the reproduction and growth of actinomycetes. Bacteria invade fish blood through gills and secrete a brown substance with earthy smell, which is difficult to remove during cooking.