1. Try to steam it. Among all cooking methods, steaming is the healthiest, with lower cooking temperature and less oil, which can protect most of the nutrients in fish from being destroyed. Boiled or stewed, some nutrients in fish may be lost in the soup.

2. Pick "eight big" heads. The size of a fish determines its taste and safety. Too small, the fish has not yet grown up and matured, the meat is not tender enough, and the fishbones will appear extra. Too big means that the fish is old, the meat is rough, and many harmful substances may be accumulated in the body. Therefore, it is more appropriate to buy fish with a size of "eight points".

3. Don't buy fish eyes that are turbid and collapsed and fish gills are gray. When buying "chilled fish", you should first observe its eyes and gills. Fresh fish have full eyeballs, clear corneas and bright gills. Secondly, the eyeball of fresh fish is not full, the cornea is wrinkled and slightly turbid, and sometimes the bleeding in the eye is red, and the gills are dark and grayish red or grayish purple. The eyeball of rotten fish collapses or shrivels, the cornea shrinks or breaks, and the gills are brown or grayish white.

4. Kill the live fish now and put it before eating. The quality of freshly slaughtered fish is not the best, because fish will have a process of "acid discharge" and it will take some time to be more delicious.