Gaji fish is a kind of fish, its color is divided into red and white. There is no distinction between red and white gargi fish in terms of consumption, but each has its own characteristics and applicable occasions.

Red gargi fish is usually used in cooking to make chili sauce, braised fish and other dishes because of its bright color and delicious taste, which can add color and texture to food. Red gargi fish is rich in protein, vitamins and minerals, and plays a certain role in supplementing nutrition and nourishing.

White gargi fish is more commonly used to make fish balls, fish soup and other dishes, because its meat is waxy and tender, and it can produce a special taste when paired with other ingredients. White gargi fish is rich in protein, unsaturated fatty acids and trace elements, which has certain benefits in maintaining blood vessel health and enhancing immunity.

To sum up, there is no clear distinction between red gargi fish and white gargi fish in terms of consumption. You can choose according to personal taste and dish matching needs. Whether it is red gargi fish or white gargi fish, they are both high-quality ingredients and have certain nutritional value and gourmet experience.