*Fish: light, fresh and delicate
*Fish, also known as mackerel or *grass carp, has tender meat, fewer thorns and a light, fresh flavor. Its meat is white or slightly yellow in color and has a tender texture, making it ideal for steaming, stewing or braising. If you focus on the light and refreshing taste of fish soup and pursue delicate flavor, then *Fish will be a good choice for you.
The big head fish: tender meat and rich flavor
The big head fish, scientifically known as bighead carp, gets its name from its large head. The meat of bighead carp is tender, with many thorns, but the flavor is delicious and strong. Its flesh is white or slightly yellow in color, and its texture is slightly rougher than that of the *fish, but it is full of aroma. If you are partial to fatty fish and enjoy the rich fish flavor, then big head fish will satisfy your taste buds.
How to choose: according to your taste and preference
The key to choosing *fish or big head fish lies in your taste and preference. If you are looking for a light and flavorful soup with delicate texture, then *Fish will be the ideal choice for you. If you love juicy fish meat and rich fish flavor, then Big Head Fish will be a better choice for you.
Shopping tips: Fresh and high-quality to ensure the soup is fresh and flavorful
Whether you choose *fish or big head fish, you need to pay attention to the following tips when shopping:
Observation of the fish body: Choose fish with complete body, neat scales and bright red gills. Avoid choosing fish with blackened bodies, peeling scales or white gills, as these may be long-standing or poor-quality fish.
Touch the fish: Press the flesh gently with your hand. If the flesh is elastic and springs back quickly, the fish is fresher. Avoid fish that are flabby or slow to rebound when pressed, as these may be fish that have been dead for a long time.
Smell: Fresh fish should have no odor and only a faint fishy smell. If the fishy odor is overpowering or there are other off-flavors, the fish may not be fresh.
Cooking advice: with the right, fresh soup
Cooking fish soup, in addition to choosing the right fish, but also with the right ingredients and seasoning, in order to make the soup fresh and flavorful. Here are some cooking suggestions:
The choice of ingredients: green onions, ginger and garlic, cilantro, goji berries, etc. are good ingredients that can add flavor and freshness to the fish soup.
Seasoning tips: Salt, pepper, cooking wine, etc. are basic seasonings that can be added according to your taste. You can also add some bean paste or hot sauce to add spice and flavor to the soup.
Fire control: fish soup should not be simmered for a long time over high heat, so as not to affect the taste of the fish meat becomes old. Generally, slow simmering over medium-low heat is sufficient, and the time control is about 15-20 minutes, so that the fresh flavor of the fish can be fully released.
Following the above suggestions, I believe you will be able to cook a pot of fresh and tantalizing fish soup to satisfy your taste buds.