The meat of cold-water fish is more delicious than that of non-cold-water fish, which can be described as "full of gas and fragrant."
First, rainbow trout
Known as freshwater salmon, it is a cold-water fish belonging to Salmonidae, and it is also one of the precious fish in the world.
Rainbow trout in China is mainly cultivated, which requires high water temperature and quality. The meat is tender and delicious, belonging to the first-class ingredients.
Second, sturgeon
Sturgeon is one of the most common cold-water fish, which is widely distributed in China. Sturgeon farming is very common, mainly for sturgeon sturgeon.
Sturgeon has high collagen content and high nutritional value. Occasionally, sturgeons can be seen in some large fishing gardens, all of which are cultured sturgeons, not wild ones.
Third, barracuda
The pike is a carnivorous fish, fierce and brutal, and extremely aggressive. It attacks not only other fish, but also frogs, rodents, waterfowl and so on. It has a large appetite, tender and white meat, and is a good edible economic fish.
Some fishermen in the northeast like to catch pike very much, because the process of walking pike after biting the hook is very enjoyable.
Fourth, willow root fish
Willow root fish is mainly produced in tributaries and streams of rivers in Northeast China. It belongs to cold-water fish, has strong low-temperature tolerance, likes group activities, and likes to hide in the roots of willow trees by the river, hence its name.
Willow root fish is an omnivorous fish, which mainly feeds on flying insects, aquatic organisms and algae. Willow root fish is very delicious, with high nutritional value, and it is an excellent cooking ingredient.