Fish with pickled vegetables is made from grass carp and pickles. It tastes sour and delicious. Fish is rich in high-quality protein, which can provide people with rich nutrition such as protein and minerals.

Grass carp is sweet, warm and non-toxic. Entering the liver and stomach meridians has the effects of warming the stomach and harmonizing the middle energizer, calming the liver and suppressing yang, expelling wind, treating arthralgia, benefiting intestines and improving eyesight. Grass carp fish is high in protein and low in fat, which is a relatively high-quality resource in protein.

The researchers measured the related characters of grass carp, black carp, bighead carp, silver carp, crucian carp and perch, and found that the protein content of grass carp fish (18.20%) was higher than that of other four main fish, and the fat content was also lower (1.97%).

Therefore, fresh and nutritious grass carp has become the best choice for making pickled fish.

Extended data:

Fish with Chinese sauerkraut started from fishing boats in Jiangjin Village, Chongqing. Fishermen sell the big fish they catch for money, and often exchange leftover small fish with farmers on the riverside to eat sauerkraut. Fishermen cook soup in a pot with sauerkraut and fresh fish. This soup is so delicious that some small shops transplant it and supply it to diners who come from all over the world.

Pickled fish was very popular in the early 1990s, and it had a place in restaurants of all sizes. Chefs in Chongqing pushed it to the north and south of the motherland, and pickled fish was one of the pioneers of Chongqing cuisine.

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