Fish cultured in ponds generally eat high-fat and high-protein feed made by artificial mixing, which has a large intake and low digestion and absorption rate, and sludge is often deposited at the bottom of ponds, so the earthy smell is more prominent. The main food of reservoir fish is aquatic plants and microorganisms, and there is not much silt at the bottom of the reservoir, so the taste of reservoir fish is purer.
Matters needing attention and main points of fish:
Select the heads of silver carp and bighead produced in the reservoir, wash them with seasoning, put the lake water in the reservoir into a crock and stew them with strong fire. Cook the stew a few times, and then simmer until the soup is thick and milky white. The water quality is pure, the fish head is fresh and tender, and the meat is tender and delicious. Grass carp growing in reservoirs have a lot of exercise, little fat deposited in their bodies and little fat on their intestines.
The less fat, the lighter the fishy smell, so the fish sausage in this steamed egg will not have a strong fishy smell. Braised grass carp is rich in flavor and elastic in meat quality. As the saying goes in Chaoshan, "the head of grass carp is the throat of carp", and the head of grass carp has always been regarded as a delicious part. A stewed cabbage with fish head, just a milky white fish soup, makes people want to taste it.
Refer to the above content: Baidu Encyclopedia-Intensive fish farming in reservoirs