2. Carp has few fishbones and is suitable for slicing, but it has a heavy earthy smell. Pay attention to the fishy smell when you do it. Silver carp meat fiber is thick and easy to disperse, so it is not the best choice for pickled fish!
3. The earthy smell of grass carp is similar to that of carp, but the meat is tender than carp, which is commonly used in restaurants!
4, snakehead is tender, and snakehead is born with a sticky thing that can protect the meat from being broken and make the meat tender!
Black herring is a common fish south of the Yangtze River. Many people think that black herring is more suitable for making pickled fish, which is more delicious than black herring.
6, perch is more expensive, generally it is best to use perch, because the meat quality of perch is more elastic, not easy to disperse, and perch is much less than other fish soil, and perch is more fleshy, and it is more fat and has less thorns, which is very suitable for making pickled fish!