The flounder is a kind of marine fish in the family Cynoglossus. Because of its flat tongue shape, tender and white meat and faint fishy smell, it is also called "beef tongue". Fish can be cooked in a variety of ways, such as steaming or braising the whole fish, or peeling and processing it into fillets before cooking.

2. silver pomfret

Also known as mirror fish and flat fish, the body side is flat and approximately rhombic. Fishbone has few bones, small internal organs and no scales on the body surface. It is very convenient to cook and is often steamed or braised.

3. mackerel

The scientific name is bamboo pod fish, which is long and flat, spindle-shaped, with solid and delicate meat and delicious taste. There are two common types, namely "silver carp" and "swallow". The former is small in size and suitable for stewing. The latter is large in size, less in thorns and finer in meat, so it is suitable for making fish balls or jiaozi.

4, whitebait

Also known as silver needle fish, it is small in size, silvery white and transparent, with almost no scales on the body surface, tender meat and almost no thorns, and there is no need to remove the head and internal organs. This fish is easy to cook and soft. It is recommended to steam egg soup, spread egg cake, stew soup and stir fry.

5.sardines

It is a slender silver small marine fish with fresh and tender meat, but it is not easy to preserve. Its cooking methods are varied, such as stewing, stewing or frying.

People's Network-Which fishbones are not tender?