Carassius auratus: Type: Freshwater fish features: it has more spines than herring and grass fish, and its meat quality is not so compact, but it has high nutritional value. The content of protein per100g meat is 18g. Steamed crucian bean curd soup.

Grass Carp: Type: Freshwater fish Features: It is a typical herbivorous fish with hard meat, strong taste, more thorns and rich unsaturated fatty acids. Braised, boiled, grilled fish, shabu-shabu, spicy and hot fish pieces.

Carp type: Freshwater fish features: spiny and soft meat, suitable for some practices with heavy seasoning and high protein content. Braised, boiled, sweet and sour carp.

Species of Jiangtuan fish: Freshwater fish features: it is the top grade of freshwater edible fish, with few thorns and tender meat, smooth and plump meat, and the swim bladder is very fat, which can be dried into a valuable fish belly. Braised in brown sauce, dry pot, boiled in water, steamed and boiled in sauce.

Silver carp type: freshwater fish characteristics: it is one of the four largest freshwater fish in China, with tender meat and a large amount of glial protein in its head, and is a common edible fish in the market. Fish head with chopped pepper, fish head bean curd soup, silver carp with garlic.

Type of Siniperca chuatsi: Characteristics of freshwater fish: Also known as Siniperca chuatsi, it is a precious fish in fresh water, with few spines and thick meat, tender and delicious meat, and higher protein content than other freshwater fish. Braised, steamed and boiled, pepper and hemp, sweet and sour mandarin fish.

Herring species: Freshwater fish features: grayish blue, less thorns and delicious meat. It is a first-class edible fish, rich in trace elements such as selenium and iodine. Pickled fish, braised smoked fish, fish balls.

Type of snakehead: characteristics of freshwater fish: also known as snakehead, with fierce temperament. It is a kind of freshwater fish with few thorns, tender and elastic meat, and rich in protein. Boiled fish, grilled fish, stewed fish, hot pot.

Perch type: freshwater fish/marine fish features: less spines, tender and white meat, no fishy smell. It has rich nutrition and medicinal value, and is an excellent edible fish. Sashimi, braised, steamed, baked in sauce, fried.

Grouper type: freshwater fish/marine fish features: less thorns, tender but light meat, and relatively expensive. It is a high-quality edible fish with high protein. Steaming, stewing, stewing and frying.

Species of pomfret: Freshwater fish/marine fish Features: It is an excellent marine economic fish with little appearance, particularly delicious meat, high protein content and a lot of unsaturated fatty acids. Braised, steamed, fried and baked in sauce.

Eel type: freshwater fish/marine fish features: conical, black in color, with few thorns, delicious and delicate meat, often used to make sushi and rice balls. Zhao Shao, Pu Shao, Braised, Steamed, Eel Rice.

Species of yellow croaker: Marine fish features: few spines, thick and tender meat, mainly divided into large yellow croaker and small yellow croaker, with high nutritional value and easy digestion and absorption. Fry, steam and stew.

Duobao Fish Type: Marine Fish Features: The body is flat and diamond-shaped, with few thorns, and the meat is garlic-petal-shaped, rich in gelatin, with higher nutritional content than other freshwater fish and poultry. Braised, steamed and fried.

Types of cod: The characteristics of marine fish are: few spines, thick meat, white, fine and tender. The content of protein is higher than that of salmon and crucian carp, and it is a high-quality raw material for extracting cod liver oil. Steamed, stir-fried, braised, tomato and cod soup.

Longli Fish Type: Marine fish features: no spines, fine meat, high meat yield, light fishy smell, long cooking time and high protein content. Pan fried, stuffing, tomato arowana.

Hairtail type: marine fish features: the body is banded, the total length is about 1 m, the temperament is fierce, the spines are short and thin, and the meat is tender. Fried, braised, sweet and sour.

Types of tuna: Marine fish features: streamlined body, tight and elastic meat, and high protein content. It is a green and pollution-free healthy food recommended by the International Nutrition Association. Sushi, rice balls, steamed cans.

Types of Salmon: Features of marine fish: Also known as salmon, it has few spines, tender meat, pink meat, rich unsaturated fatty acids and protein, and many wild parasites. Sashimi, sushi, frying and barbecue.

Swordfish species: marine fish features: its fish is long and slender, with few thorns and tender meat. It is one of the representative ingredients in Japanese cuisine, rich in protein and high-quality fat. Fried and braised.