The fish that are not as tasty as the spines of the fish are the dragonfish, turbot, perch, yellowtail, white pomfret and so on.

1, Longli fish

Longli fish is commonly known as sub plate fish, sole, sole, is a warm warm offshore large demersal fish, year-round life in the Chinese offshore sea area. Longley fish has few natural resources, fresh and tasty flavor, high meat yield, smooth texture, fish meat cooked for a long time without aging, no fishy taste and odor, coupled with its spiny and meaty characteristics, especially suitable for the elderly and children to eat.

2, turbot

Turbot, body flat diamond-shaped, two eyes located on the left side of the head, the eye spacing flat and wide, the body bare without scales, is a high-quality aquatic products, and it is not much, the body of the fish is basically a main thorn, not only less thorns, the meat is very tender and delicious.

3, bass

Bass, we are more common points of sea bass and freshwater bass. When it comes to sea bass, the most impressive thing is that there is no small thorns between the muscles, the meat is very tender. Bass scales are particularly small, need to be carefully scraped, and less meat, this fish in the practice of the above, the most common is steamed, to maintain its original sweet taste.

4, balsa fish

Balsa fish is the Southeast Asian side of the freshwater aquaculture varieties, meat white, no intermuscular thorns, no fish scales. It is said that this balsa fish, in the supermarkets of Western countries, is the cheapest kind of fish, and balsa fish in the domestic price is also very affordable, less than ten dollars a catty, no scales and no thorns, or very popular.

5, white pomfret

White pomfret looks a little like a diamond, two narrow, wide in the middle, and the fins neat, very good to deal with, the fish scales are also relatively soft, deal with it is not too laborious. White pomfret's fish meat is more flexible, less thorns and thick meat, clip like garlic clove meat, and rich in nutrients, in line with the vast majority of people's tastes.