Carassius auratus: Type: Freshwater fish features: it is spinier than herring and grass carp, and its meat quality is not so compact, but it has high nutritional value. Every 100g meat contains protein 18g. Stewed crucian carp bean curd soup.

Grass carp: Type: Freshwater fish Features: It is a typical herbivorous fish with hard meat, strong taste, more thorns and rich unsaturated fatty acids. Braised, boiled, grilled fish, shabu-shabu, spicy and hot fish pieces.

Carp type: The characteristics of freshwater fish: many thorns and soft meat, suitable for some practices with heavy seasoning and high protein content. Braised, boiled, sweet and sour carp.

Species of Jiangtuan fish: Freshwater fish features: it is the top grade of freshwater edible fish, with few thorns and tender meat, smooth and plump meat, and the swim bladder is very fat, which can be dried to make a valuable fish belly. Braised in brown sauce, dry pot, boiled in water, steamed and boiled in sauce.

Silver carp type: freshwater fish characteristics: it is one of the four largest freshwater fish in China, with tender meat and a large amount of glial protein in its head, and is a common edible fish in the market. Fish head with chopped pepper, fish head tofu soup, silver carp with garlic.

Species of Siniperca chuatsi: Characteristics of freshwater fish: Also known as Siniperca chuatsi, it is a precious fish in fresh water, with fewer spines and thicker meat, delicate and delicious meat, and higher protein content than other freshwater fish. Braised, steamed, prickly ash hemp, sweet and sour mandarin fish.

Herring type: freshwater fish characteristics: gray-blue, less thorns, delicious meat. It is a first-class edible fish, rich in trace elements such as selenium and iodine. Pickled fish, braised smoked fish, fish balls.

Type of snakehead: characteristics of freshwater fish: also called snakehead, with fierce temperament. It is a kind of freshwater fish with few thorns. Its meat is tender and elastic, and it is rich in protein. Boiled fish, grilled fish, stewed fish, hot pot.

Perch type: freshwater fish/marine fish features: less spines, tender and white meat, no fishy smell. It is an excellent edible fish with rich nutrition and high medicinal value. Sashimi, braised, steamed, baked in sauce, fried.

Grouper type: freshwater fish/marine fish features: less thorns, tender but light meat, and relatively expensive. It is a kind of high-quality edible fish with high protein. Steaming, stewing, stewing and frying.

Species of pomfret: Freshwater fish/marine fish Features: It is an excellent marine economic fish with little judgment, especially delicious meat, high protein and a lot of unsaturated fatty acids. Braised in brown sauce, steamed, fried and baked in sauce.

Eel type: freshwater fish/marine fish features: conical, black in color, with few thorns, delicious and delicate meat, and often used to make sushi and rice balls. Zhao Shao, Pu Shao, Braised, Steamed, Eel Rice.

Species of yellow croaker: The characteristics of marine fish: few spines, thick and tender meat, mainly divided into large yellow croaker and small yellow croaker, with high nutritional value and easy digestion and absorption. Fry, steam and stew.

Species of Treasure Fish: Marine fish features: flat rhomboid body, few spines, garlic-petal-shaped meat, rich in gum, and higher in nutrients than other freshwater fish and poultry. Braised, steamed and fried.

Types of cod: The characteristics of marine fish are: few spines, thick meat, white, fine and tender. The content of protein is higher than that of salmon and crucian carp, and it is a high-quality raw material for extracting cod liver oil. Steamed, stir-fried, braised, tomato and cod soup.

Longli Fish Type: Marine fish features: no spines, tender meat, high meat yield, light fishy smell, long cooking time and high protein content. Pan fried, stuffing, tomato arowana.

Hairtail type: marine fish features: strip-shaped body, total length of about 1 m, fierce temperament, short and thin spines and tender meat. Fried, braised, sweet and sour.

Types of tuna: Features of marine fish: streamlined body, tight and elastic meat, and high protein content. It is a green and pollution-free healthy food recommended by the International Nutrition Association. Sushi, rice balls, steamed cans.

Salmon Type: Marine Fish Features: Also known as salmon, it has few spines, tender meat, pink meat, rich unsaturated fatty acids and protein, and many wild parasites. Sashimi, sushi, frying and baking.

Type of saury: marine fish characteristics: its fish is long and slender, with few thorns and tender meat. It is one of the representative ingredients in Japanese cuisine, rich in protein and high-quality fat. Fried and braised in brown sauce.