The first is the Spanish mackerel. In China, Spanish mackerel is actually a specialty of Dalian. It is loved by everyone because of its high meat content and firm texture. It can be cooked in many ways, such as pan-fried mackerel, or minced into meat fillings to make dumplings, both of which are very delicious. Some people have tried to raise Spanish mackerel artificially, but they all failed due to their low survival rate. Such high breeding costs prohibit farmers, so the Spanish mackerel on the market is all wild and can be purchased with confidence.

Next is saury. Friends who like Japanese food must be familiar with this fish. This kind of fish is a frequent visitor to high-end dining tables because it has very high requirements on the environment when it is alive, and it also has high requirements on the chef's cooking skills when used as an ingredient. The tender meat and smooth taste are almost irresistible. However, such a delicious saury will die when it leaves the water. Therefore, it must be processed as soon as it is caught from the sea, so no one will choose to breed it artificially.

The third type is the small grouper, also called tiger fish by some. It is a small fish. People like to eat tiger fish because its flesh is white, flawless, delicious, and most importantly, has low fat content. This kind of fish usually lives next to reefs and in places with fast currents. These conditions are currently unsatisfactory for artificial breeding.

In addition to these three types of fish, there are also fish such as rubber fish, ballang fish, and dragonhead fish that will not be artificially cultured. There are only wild species on the market. If you want to know more about them, please leave a message below to ask questions.