1. Grass carp (Wan carp) Grass carp is a fish that is commonly used in grilled fish. It grows quickly and is generally very large, so it is suitable for many people to eat. Its meat is fat and tender and cheap, but its disadvantage is that it has many thorns. In addition, grass carp has a strong earthy smell, so when choosing the taste of grilled fish, it is best to choose a heavy and spicy one.

2. Blackfish Blackfish has tighter meat and fewer bone spurs than grass carp. It is rich in calcium, iron, phosphorus and other trace elements needed by the human body. Its protein content is higher than that of chicken and beef. It has many High nutritional value. However, grilling blackened fish will change the texture of the meat. Personally, I think the taste of grilled snakeheaded fish is not good.

3. Sea bass Compared with ordinary freshwater bass, sea bass has the same characteristics as less spines and is larger, making it very suitable for making grilled fish. Seabass has high nutritional value.