Ankang fish is a deep-sea fish, which is rich in colloid, low in calories, high in nutritional value and rich in vitamins and minerals. Ankang fish can be fried, boiled and steamed. And can also be made into health products such as cod liver oil or dried fish. You can find many cooking methods of Ankang fish online, and you can choose according to your personal taste and preference. In addition, the tendon at the joint between the head and spine of Ankang fish is called "Dangui meat", which has the reputation of "stuffed scallops" after drying, and can also be used as cooking ingredients.