2, the color of the meat and skin

3, scales

4, touch

5, taste

6, price

1. cross-section: the color of the cod meat is white, there is no particularly thick and obvious red lines on the surface of the meat, the fish scales are also very dense, a piece of a piece of the pressure; general cross-section is large cod, while a small cross-section may be oilfish, mainly because the volume is larger than oilfish. The cod is usually large in cross-section, while the small cross-section may be oil fish, mainly because the volume of the cod is larger than the oil fish.

2. The color of the meat and skin: cod fish section of the skin white or gray, the color will be lighter, delicate meat; while the skin of the oil fish is gray-black, with a grid, the meat is hard and rough.

3. scales: cod scales are smaller, there are small silver dots on the body, the flesh is lighter in color, and cod scales are very sharp, feel like a needle prick, while the scales of the oil fish do not have such characteristics.

4. Touch: After thawing, cod will be very smooth to the touch. When you touch the skin of the fish after thawing, cod is smooth like a mucus film to the touch, while oilfish will be rougher.

5. Taste: cod is a deep-sea fish, melt in your mouth, the meat is very delicate, there is a unique aroma and flavor; oil fish fried in oil with meat flavor, but eat very greasy, cooked meat is very rough, the taste is relatively poor.

6. Price: Cod is an endangered species of fish, fishing is strictly limited, coupled with the origin is not in our country, so the price is certainly not low. Cod is generally sold at 85 yuan per catty, while the oil fish is generally less than 32 yuan a catty.