Spring fish is a common freshwater fish. Spring fish tastes soft and tender, especially delicious, and has high nutritional content, which is very suitable for children to eat. Spring fish are marine fish, they are native to Japanese waters, and there are fish eggs in their bellies all the year round, hence the name spring fish.

Nutritional value and cooking characteristics of spring fish;

Spring fish has high nutritional value and rich calcium content, which is very suitable for children who are growing up, osteoporosis patients and the elderly. People with allergies should pay more attention to eating, and the female fish near spawning tastes better.

Generally, if you eat spring fish, you will choose barbecue, but if you roast it for too long, the fish eggs will explode, and it will be better to sprinkle wine on the fish before barbecue. In Russia, people will also choose to use spring fish as the raw material of pies; In Japan, fresh spring fish will be made into sashimi; Countries of origin such as Iceland and Norway are canned for export.

Reference to the above content: Baidu Encyclopedia-Spring Fish