Common deep-sea fish include: broad pharyngeal fish, salmon, tuna, roundfin, lantern fish, plowfish, masked ray, goby, herring, radar fish, turbot, tiger spot, spiny tailed fish, fairy fish and swordfish, etc. Among them, those that can be eaten are: yellow croaker, swordfish, scallop, Spanish mackerel, snapper, silver cod, salmon, salmon, tuna, cod, moray eel and grouper.

Deep-sea fish generally live in the deep-sea area below 100 meters, the fishing method is pelagic deep-sea trawling, or hook fishing. After being caught on board, it should be quick frozen in time. Because its main components are protein and polyunsaturated fatty acids, so in -18 degrees Celsius preservation state does not lead to nutritional loss, and compared to freshwater fish and offshore fish, deep-sea fish will be less likely to be contemporary industrial pollution. Deep-sea fish is rich in polyunsaturated fatty acids and minerals. Trace elements such as calcium, iron and zinc are also beneficial to the human body.