Rice fish is a typical high-protein and low-fat food with high nutritional value, which is more suitable for pregnant women. Rice fish is as fresh and tender as yellow croaker, without fishy smell, and its meat quality can be comparable to that of wild yellow croaker. Rice fish can be eaten by steaming, stewing, dipping in vinegar, making soup and curing. The brain of rice fish is fatter than other fish, and rice fish can also be canned.

Rice fish not only has edible value, but also has certain medicinal value. Rice fish is sweet, salty and flat, and has the effects of nourishing blood, stopping bleeding, tonifying kidney, solidifying essence, moistening lung, strengthening spleen and diminishing inflammation. It can be used for treating aplastic anemia, hematemesis, swelling and pain, and innominate toxic swelling. The otolith of rice fish has the functions of clearing heat, removing blood stasis and diuresis. Although the value of rice fish is high, pregnant women should also pay attention to their food intake.

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Fish gills: fresh fish gills are tightly covered, bright red in color, some with blood, no mucus and dirt, and no peculiar smell. Fish gills are reddish or grayish red, and the fish is not fresh. If the gills are gray or black, with thick mucus and dirt, there is a bad smell, indicating that the fish has gone bad.

Fisheye: The fresh fisheye is clean, bright, slightly convex and perfect without cover. The eyes of stale fish are black and dark, and even covered with a thick layer of paste or dirt, which makes the eyeball fuzzy and sunken. Corrupt and deteriorated eyeball rupture and displacement.