The most important thing when steaming fish is to choose fresh fish, fish with fewer spines is better. The choice of fish varies according to regional tastes. Huaiyang cuisine - steamed grass carp, Jiangsu cuisine - steamed saury, Cantonese cuisine - steamed seabass, Sichuan cuisine - steamed eel, Shandong cuisine - steamed turtle, Zhejiang cuisine - steamed mandarin fish, steamed eel, steamed grouper, steamed seabass, etc. The most common fish is mandarin fish, which is known as "freshwater rat spot". If conditions permit, you can buy more expensive grouper fish, and there are many popular species that are also delicious - such as platypus, zander, etc. Needless to say, the four major fish species. Generally, fresh seawater fish tastes good when steamed. Among freshwater fish, seabass, saury, and anchovy are suitable for steaming. The other four domestic fish species generally have a strong earthy taste and are not suitable for steaming. Method 2 for selecting fish species suitable for steamed fish. Because fish with a flat body are evenly heated, Wuchang fish, mandarin fish, and flat fish are often steamed. The steamed grass carps I have seen are all open-sided. .This technique is very obvious when steaming fish heads. The third method of selecting fish species suitable for steaming fish is crucian carp or bat fish. I often buy these two for steaming, and they are pretty good. What fish to use for steamed fish? Regarding this issue, the above are the suggestions given to you by some friends who often make steamed fish. When you plan to make steamed fish, you might as well buy it and try it. You can only know the true meaning of steamed fish by trying it yourself. What fish to use. Also, whether the steamed fish is delicious or not is inseparable from the cooking method of the steamed fish.