The fish in the pickled fish, we usually have to choose freshwater fish, saltwater fish flesh is fishier, pre-treatment is more difficult. But at present, the major cuisine restaurant to make pickled fish materials are mainly these four kinds: grass carp, chub fish, Longli fish, black fish. The most common flavor grass carp, because the meat is tender and inexpensive, but grass carp has more spines and a heavier earthy flavor. Chub has a larger head and is suitable for making American frog fish head, but its meat is rougher and tends to fall apart, making it not the best choice for pickled fish. Dragonfish has no thorns and is a whole piece of meat, so you don't worry about getting stuck, but the meat is not elastic and also easy to fall apart. In fact, the most suitable for doing pickled fish preferred is blackfish, blackfish is not only less thorns, and blackfish is born with a kind of sticky thing, can protect the meat will not be broken, do out of the meat elasticity, but the price of blackfish is more expensive, suitable for the family version of pickled fish.