Fish who make Tai Er pickled fish can only choose to kill delicate freshwater fish. Combined with this principle, the range of choices is very wide. Common grass carp, silver carp, snakehead and herring can all be used to make pickled fish. Simply talk about the advantages of all kinds of fish, and talk about it in the order of increasing fitness.

Grass carp has almost the same earthy smell as carp, but its meat is tender compared with carp, so it is the most commonly used fish in restaurants.

Black fish is tender, and black fish is born with a sticky thing, which can protect the meat from being broken and make it more tender.

Black herring is a common fish in the south of the Yangtze River. Many people have commented that black herring is more suitable for making pickled fish and more delicious than snakehead.

Carp has fewer fishbones and is suitable for slicing, but it has a heavy earthy smell, so attention should be paid to removing fishy smell when cooking. Silver carp meat fiber is thick and easy to disperse, so it is not the best choice for making pickled fish.

Perch is more expensive, so it is possible to use perch, because the meat quality of perch is more elastic and difficult to disperse, and compared with other fish, perch has much less earthy smell, more meat, more fat and less thorns, so it is very suitable for making pickled fish.