Marine fish: there is a kind of marine fish called tofu fish, whose bones are very soft, and fish meat is the same as tofu. There are also few fishbones.

Freshwater fish: Chinese sturgeon, whose bones can be chewed. Or tilapia.

Note: As long as all fish are cooked properly, ordinary fishbones can be eaten.

Expansion: Fish is delicious. Whether it is meat or soup, it is fresh and delicious, which is appetizing and is a favorite food in people's daily diet. People who eat fish often have a strong body and a long life span. The secret lies in the following nutritional characteristics of fish:

1.

Fish contains folic acid, vitamin B2, vitamin B 12 and other vitamins, and has the effects of nourishing and strengthening the stomach, promoting diuresis to reduce swelling, promoting lactation, clearing away heat and toxic materials, and stopping cough and lowering the breath, and is effective for various edema, edema, abdominal distension, oliguria, jaundice and galactorrhea.

2. Eating fish has a good effect on fetal movement and gestational edema in pregnant women;

3. Fish is rich in magnesium, which has a good protective effect on the cardiovascular system and is conducive to preventing cardiovascular diseases such as hypertension and myocardial infarction;

4. Fish is rich in vitamin A, iron, calcium, phosphorus, etc. Eating fish often has the effects of nourishing liver and blood, nourishing skin and nourishing hair.

5. Rich in complete protein. Fish contains a lot of protein, such as yellow croaker 17.6%, hairtail 18. 1%, mackerel10.4%, silver carp 18.6% and carp. Protein contained in fish is completely protein, and the amount and ratio of essential amino acids contained in protein are most suitable for human needs and are easily digested and absorbed by human body.

6. The fat content is low, and most of them are unsaturated fatty acids. The fat content of fish is generally low, and most of them are only1%-4%. For example, yellow croaker contains 0.8%, hairtail contains 3.8%, silver carp contains 4%, silver carp contains 4.3%, and carp contains 5%. Carassius auratus contains 1. 1%. The fat of fish is mostly composed of unsaturated fatty acids, which have a long carbon chain and can lower cholesterol.

7. The content of inorganic salts and vitamins is high. Both marine fish and freshwater fish are rich in sulfur, and also contain inorganic salts such as phosphorus, calcium and iron. Fish also contains a lot of vitamin A, vitamin D, vitamin B 1 and niacin. These are all nutrients that the human body needs.