The common fish in boiled pickled fish are snakehead and grass carp. In recent years, with the popularization of intensive culture of perch, more pickled fish shops pursue quality by using fresh water perch, while some brands of pickled fish in fast food mode generally choose grass carp with higher standardization: grass carp is thick in meat and suitable for restaurants, because sliced fish is easier to handle, but the meat quality is not as good as that of carp. I like eating pickled fish best. According to my experience in cooking fish, I suggest using silver carp, that is, chubby fish. It tastes good, but there are only some small thorns! Can be ignored.

Fish fillets should be washed on both sides with clear water, and the thickness of a dollar coin is the highest! Use salt, white pepper, cooking wine, onion and Jiang Shui. When grabbing the mucus, put sweet potato starch, grab it evenly, and finally seal it with oil! I don't use egg white here. After adding egg white, the fish soup will be turbid. The snakehead is used in luxury, and the grass carp is used in public. The difference is that there are more thorns and fewer thorns. These two kinds of fish are the best, and they can also be used for boiled fish and tomato fish.

If you cook in a general consumption restaurant, it is nothing more than snakehead, grass carp and other cost-effective fish. Of course, catfish is also used in some places where fish are not easy to breed and transport. I don't eat catfish anyway. For pickled fish, look at personal preferences and local habits. Grass carp, silver carp and snakehead are all acceptable. Grass carp is more common here, silver carp has fewer thorns, snakehead is rich in nutrition, and soup can also be drunk. To make pickled fish, grass carp, silver carp, snakehead, tilapia and other fish with thick meat and few thorns, especially those who can't get fishbones, you can choose snakehead.

Grass carp, as a freshwater fish, has delicious meat, but it still has some "common diseases" of freshwater fish, one of which is that there are many bone spurs, which is more troublesome when eating. If you make it with Longli fish, you won't have this kind of trouble. I won't talk about the steps of making pickled fish. As far as the types of fish are concerned, grass carp and bighead fish are the main ones, and silver carp, carp, Longli fish and Sabah fish can all be used, which depends on the habit of eating fish everywhere, just like my hometown likes bighead fish to make pickled fish.