1, grass carp
Freshwater fish and grass carp have fewer thorns than carp. Grass carp is one of the four major fish, and it is the most commonly eaten fish in our life. The meat of grass carp is harder and the taste is stronger. The gill filaments of fresh grass fish are bright red, and the mucus is transparent, which has the salty smell of marine fish or the earthy smell of freshwater fish. The scales are shiny and closely attached to the fish and are not easy to fall off.
2. Large yellow croaker
There are large and small yellow croaker, which is mainly distributed in the sea area south of the Yellow Sea. Fresh yellow croaker is also very suitable for steaming, and frozen yellow croaker is suitable for braising, stewing and dry-cooking.
3. Hairtail
As one of the "four economic marine fish" in China, hairtail is very common on our dining table, which can be said to be a cheap and fine marine fish.
4, small yellow croaker
Generally speaking, the big yellow croaker is more expensive, while the small yellow croaker is much cheaper. Don't underestimate the small yellow croaker because it is cheap. Its meat quality is not worse than that of the big yellow croaker, and because it is small, its meat quality is more tender. Small yellow croaker is suitable for braising, steaming and dry frying, and one advantage of yellow croaker is that there are not many fish bones, so it is not troublesome to eat.
5、? ? ? ? fish
Ankang is a deep-sea benthic fish. Although it is a teleost, its bones are very brittle. The meat of Ankang fish is tender and tender, the taste is rich and tender, and it is very satisfying to eat it in one bite. Don't look? ? ? ? Fish is ugly, but it is really delicious.
6. Cargill fish
Cargill fish, bonus Cargill fish and black Cargill fish were once one of the most valuable fish in the 1980s. In those days, it was very important to treat guests with a Cargill fish during the Spring Festival. At present, there are many Cargill fish, and the price is cheap, which has become a common fish.