Freshwater fish are the main source of nutrients in life. We are no strangers to them, but few people know how many types of freshwater fish there are! There are more than 26,000 known species of fish in the world, and there are about 8,600 species of freshwater fish. Among them, there are more than 3,000 species of fish in my country, and there are more than 1,000 species of freshwater fish. White eel

White eel is also called Ma Yu. Like eel and loach, they are freshwater fish without flying spines. Their meat is similar in texture and is fragrant and tender. After slaughtering the eel, you need to scald it with boiling water and wipe off the mucus on the skin, otherwise it will taste fishy and numb, which will affect the taste. Very famous dishes include eel in black bean sauce, boiled white dragon with winter bamboo shoots and shrimp balls in casserole, and steamed dragon eel with chopped pepper. There are more ways to make the most delicious eel, including braised tiger tail, fried eel paste, soft-double long fish, braised Ma'anqiao, raw fried eel slices, etc. Rainbow trout

Rainbow trout has a bright appearance and pink and tender flesh, similar to salmon and salmon. The meat of rainbow trout is soft and tender. The more famous ones are charcoal-grilled rainbow trout, steamed rainbow trout or golden trout.

In addition, some of the freshwater and seawater fish include needlefish, tongue sole, and pufferfish. The unique characteristics of fish are high protein and low fat, which is especially suitable for the elderly, pregnant women, young children, and patients with chronic diseases. Eating more aquatic products and less livestock meat with high saturated fatty acid content can better protect the cardiovascular system. Yellow catfish

Yellow catfish, commonly known as "Yellow spicy ding, Huang Guzi, Huang Shagu, Huangjiao ding, spiny yellow bone, yellow bone fish, yellow duck call, Angshen fish, Angong fish" , Ga Ya Zi, Yao Ya fish" and so on. It seems that this small fish of the order Siluriformes, Catfish, and Catfish, which is widely distributed in major river systems in my country, has its own name in every province.

Yellow catfish has a smooth and tender taste, and there are many ways to prepare it. Sichuan people like to throw them into hot pots, Northeastern people like to throw them into iron pots, Jiangsu and Zhejiang people like to use them to make soup, and people in the middle and lower reaches of the Yellow River like to use them to cook tofu or braise in soy sauce. The price of yellow catfish is relatively cheap. The price of cultured fish is generally 10-15 yuan/jin. It is an economical and delicious freshwater fish.

Steamed seabass

Step one: prepare ingredients

Ingredients: 1 seabass

Accessories: 1 piece of ginger, 1 green onion Small segments, 1 red pepper, green onion

Seasoning: a little salt, MSG, chicken essence, steamed fish soy sauce, 10g lard.

Step 2: Ingredients processing: Clean the bass and remove the scales, gills, black membrane and teeth in the belly. Then use a knife to slit the fish belly along both sides of the main spine, without slicing through the fish meat, and then make two more slits on both sides of the fish's back and fins, and set aside. Cut half of the ginger into shreds and half into slices. Cut green onions, red peppers, and spring onions into shreds and put them into water for later use.

Step 3: Start making

1. Find a larger plate that can accommodate the whole fish, put three slices of ginger at the bottom of the plate, and then rub a little bit of it on the seabass A layer of salt is placed on the plate.

2. Pour lard on the fish, then sprinkle chicken essence and MSG on the fish, then add a few slices of ginger fish and put it in the steamer.

3. Steam the steamer for about 10 minutes to see if the fish is cooked. Take it out when it is cooked. Then pick out the ginger, pour out the water, and prepare another plate to keep the sea bass in shape. Gently pour it into another plate, then pour in the steamed fish soy sauce, and place the shredded fish on top.

4. Heat the oil in a pan to 7-level heat and pour the oil on the shredded ginger and green onions.