1, mackerel, also known as Spanish mackerel, has a blue-black head and back, a series of blue-black spots or stripes on the upper side, a white abdomen, less thorns and more meat, high fat content, a long and narrow body, a body length of 25cm to 50cm, an average weight of 300 g to 1000 g, rich nutrition and tender and white meat. Tails are best for cooking. When eating fish tail, the meat is thick, tender and delicious, and diners like it very much.

2. Slender silvery fish, with a body length of 15 ~ 30cm, a head without scales and lateral lines, and a short dorsal fin, is rich in nutritional value and OMEGA-3 fatty acids, and has the edible effects of gradually lowering blood pressure and slowing down the speed of atherosclerosis. Can be dry-fried, fried, or made into salt and pepper flavor.

3. Needlefish, also known as stickleback or horsetail, is cylindrical, with jaws extending forward and a body length of 20 to 45 cm. It is most suitable for frying fresh food or steaming, and dry products made from it are also sold in the market.

4. The grouper is long, slightly oblate, oval, with a big mouth and a variety of body colors, mainly brown or red. Its meat is tender and white, similar to chicken, and is known as "sea chicken". In Hong Kong and Macao, it is also known as "one of the four famous fish in China" and "fish for beauty and skin care". The skin of grouper is rich in colloid, and it also contains collagen cells that can enhance the integrity and growth of epithelial tissue.

5. Pomfret is short and tall, similar to a diamond in shape, with extremely flat sides, mostly silvery white, blue-gray upper part, small mouth and fine teeth, and thick meat with few thorns. Distributed in coastal areas of China, Japan and other places. Pomfret is rich in selenium and has a great preventive effect on cardiovascular and cerebrovascular diseases. Can be used for stewing, steaming, scallion oil and other practices.