Sauerkraut fish fish is made of grass carp or black carp, and nowadays most of them are made with Jiang Duan.

1, grass carp: the traditional practice of choosing grass carp is because grass carp has fewer thorns, and the price is cheaper than other fish, it is a very homely kind of fish.

2, blackfish: choose blackfish in addition to blackfish spines less, blackfish meat is harder, not easy to fall apart in the cooking process, so blackfish is not only suitable for making pickled fish, but also very suitable for making fried fish fillets.

3, Jiang Duan: Jiang Duan's thorns are also very few, no scales, the skin of the fish is very soft and sticky after cooking, its meat containing protein is very high, very suitable for the love of beauty and love to eat friends, of course, the price is also slightly expensive.

History of Pickled Fish Cuisine

The Pickled Fish began as a fishing boat in the river village of Jiangjin, Chongqing. According to legend, fishermen would sell the big fish they caught for money, and often exchanged the leftover small fish they sold for sauerkraut to eat with the farmers along the river. The fishermen would cook the soup with the sauerkraut and the fresh fish in one pot, which was so delicious that some small stores transplanted it to serve diners from the south to the north.

Sauerkraut fish popular in the early 1990s, in large and small restaurants have its place, Chongqing chefs and push it to the north and south of the motherland, sauerkraut fish is one of the pioneers of the beginning of Chongqing cuisine.