1, grass carp, carp and snakehead are generally used for pickled fish, which is suitable for freshwater fish with less thorns and tender meat, depending on personal taste. When cooking pickled fish, be sure to cut the fish fillet into palm-sized butterfly slices, so that the fish will be evenly heated and taste better.

2. Grass carp: Grass carp is big, tender and has few fishbones. The pickled fish made of grass carp has less bones, more meat, delicious fish and rich soup. Grass carp is rich in unsaturated fatty acids, which is very beneficial to blood circulation and is also a very good nourishing food for cardiovascular patients. Regular consumption of pickled fish made from grass carp can play a role in anti-aging, beauty and health care, and also has a certain preventive and therapeutic effect on tumors.

3. Carp: Carp meat is firm and elastic, which is very suitable for making pickled fish. Carp is rich in nutrition. Rich in high-quality protein, amino acids, minerals, vitamins and other nutrients, it can provide nutrients needed by human body. Regular consumption can play a role in nourishing and strengthening the stomach, promoting diuresis and detumescence, promoting lactation, and clearing away heat and toxic materials.

4, snakehead: snakehead fish is tender, and snakehead fish has few small thorns. When making pickled fish, the fish is not easy to disperse, so it is the first choice for making pickled fish. Snakehead is rich in nutrition and contains a lot of protein, which has the effects of removing blood stasis, promoting tissue regeneration, nourishing and recuperating. Eating snakehead after operation can also play a good role in promoting granulation, enriching blood and promoting wound healing.