Carp meat thick, flavor is okay, Shandong famous dish sweet and sour carp disadvantage is the abdominal fins at the meat mud fishy taste heavy.

Grass carp taste and mackerel like, just not very good to do, mostly used to cut the section steamed or fried soaked, taste flat. The taste is mediocre. There are a lot of big thorns and few small thorns. Hangzhou has West Lake vinegar fish is made of grass carp fry

Chub fish There are two kinds of flowers and white, the former are fine meat, but because of the head of the big often sold only the head, the body thrown out of the Qiandao Lake, the head of the big fish on the choice of this kind of

. Thorny. The latter for low-quality freshwater fish fry taste bad. Eat less people. Crucian carp, thorns, burn a lot of ways, with the taste of the crowd, there are steamed, braised, Sichuan more beans crucian carp, Jiangsu, Zhejiang and the area there are bags of crucian carp. The disadvantage is that the rest of the artificial rearing form qualified, meat in the loose, no fresh flavor.