2. Siniperca chuatsi: The output is not large, and it is produced in both the north and the south of China. In the north, Siniperca chuatsi is the most famous, and its meat is petal-shaped, which can be braised, stewed or fried.
3, Changchun bream: the big one is 1-2 kg, and the small one is 7-8 kg. Although the fish is not big, it is extremely rich in fat, fat but not greasy.
4, Jihua fish: oval, silvery white, weighing up to 5 kg, delicious meat, can be stewed, steamed, braised and fried.
5. Hucho: It is a very precious cold-water freshwater fish, fierce in sex, with a body length of more than 1 m and a weight of more than 50 kg.
6. Triceratops: It is named after the towering top fin, long tip and tail, and looks like a triangle from the side. It has a large body and thick meat, few bone spurs, tender meat and high fat content.
7. Yarrow Fish: alias Huaziyu, which is an indigenous fish in Heilongjiang Province, has high economic value and is regarded as a good freshwater fish, especially in the upper reaches of Nenjiang River and tributaries of Songhua River.
8. Tongluo: It is a unique fish in Heilongjiang Province. It is small in size, tender and crisp in meat, good in sauce, crispy and stew, and can only be tasted locally.
9. Pseudo-red-tailed fish: also known as red-tailed fish, it is a specialty of Jingbo Lake. The meat is thin and fat-free, and the meat is silvery white and tender. It is usually made into salted fish for consumption.