What are the differences and cooking methods of common fish? Crucian carp: Type: Freshwater fish Characteristics: It has more spines than both grass carp and grass carp, and its meat is firmer and less dense, but its nutritional value is very high, with 18g of protein per 100g of meat.

Stewed, steamed crucian carp and tofu soup.

Grass carp: Type: Freshwater fish Characteristics: It is a typical herbivorous fish. The meat is relatively hard, tastes stronger, has more spines, and is rich in unsaturated fatty acids.

Braised, boiled, grilled fish, shabu-shabu, spicy fish fillets.

Carp type: freshwater fish characteristics: it has more spines, softer meat, suitable for some recipes with heavier seasonings, and has a relatively high protein content.

Braised, boiled, sweet and sour carp.

Type: Freshwater Fish Characteristics: It is a top-quality freshwater fish with few spines, tender meat, smooth and plump texture, and a very thick swim bladder, which can be dried to make valuable fish maw.

Braised in soy sauce, dry pot, boiled, steamed, and braised in sauce.

Type of silver carp: Freshwater fish Characteristics: It is one of the four major freshwater fishes in China. The meat is tender and the fish head contains a lot of collagen. It is a common edible fish in the market.

Fish head with chopped pepper, fish head tofu soup, garlic silver carp.

Mandarin fish type: freshwater fish characteristics: It is also called mandarin fish, which is a precious fish in freshwater. It has few spines and thick flesh, and the meat is delicate and delicious. Its protein content is higher than other freshwater fish.

Braised in braise, steamed and boiled, pepper and sesame, squirrel and mandarin fish.

Type of herring: Freshwater fish. Characteristics: It is gray-green in color, with few spines and delicious meat. It is a top-quality edible fish and is rich in trace elements such as selenium and iodine.

Pickled fish, braised smoked fish, fish balls.

Snakehead type: Freshwater fish characteristics: It is also called black snakehead, with a fierce temperament. It is a fish with relatively few spines among freshwater fish. The meat is very tender and elastic, and is rich in protein.

Boiled fish, grilled fish, stewed fish, hot pot.

Type of seabass: freshwater fish/marine fish. Features: It has few spines, tender and white meat, and no fishy smell. It is a top-quality edible fish, rich in nutrients and has medicinal value.

Sashimi, braised, steamed, braised in sauce, pan-fried.

Grouper type: freshwater fish/sea fish characteristics: it has relatively few spines, the meat is tender but relatively light, the price is relatively expensive, and it is a high-quality edible fish with high protein.

Steam, stew, braise, pan-fry.

Pomfret type: freshwater fish/marine fish Features: It is a high-quality marine economic fish with very small amount of fish. The meat is particularly delicious and contains high protein and a large amount of unsaturated fatty acids.

Braised, steamed, pan-fried, and sauce-roasted.

Eel type: freshwater fish/marine fish characteristics: it is conical, black in color, with few spines, and the meat is delicious and delicate. It is often used to make sushi and rice balls.

Teriyaki, kabayaki, braised, steamed, eel rice.

Type of yellow croaker: Marine fish characteristics: It has few spines and its meat is very thick and tender. It is mainly divided into large yellow croaker and small yellow croaker. It has high nutritional value and is easy to digest and absorb.

Pan-fried, steamed, braised.

Type of Turbot: Marine Fish Characteristics: Its body is flat, diamond-shaped, with few spines, its meat is garlic-shaped, thick, white and tender, rich in isinglass, and has higher nutrients than other freshwater fish and poultry.

Braised, steamed, pan-fried.

Type of cod: Marine fish characteristics: It has fewer spines, thick, white and tender meat, and has a higher protein content than salmon, crucian carp, etc. It is a high-quality raw material for extracting cod liver oil.

Steamed, pan-fried, braised, tomato cod soup.

Longli fish type: sea fish characteristics: it has no spines, the meat is very delicate, the meat yield is high, the fishy smell is light, it can be cooked for a long time and it has high protein content.

Pan-fried, stuffed, tomato squid.

Type of Hairtail: Sea Fish Characteristics: Its body is strip-shaped, about 1 meter in length, very ferocious in temperament, not many but relatively short and thin thorns, and its meat is very tender.

Fried, braised, sweet and sour.

Type of tuna: Marine fish Features: Its body is streamlined, the meat is firm and elastic, and the protein content is high. It is a green, pollution-free and healthy delicacy recommended by the International Nutrition Association.

Sushi, rice balls, steamed canned food.

Salmon type: Sea fish Features: It is also called salmon. It has few spines, tender meat, and pink meat. It is rich in unsaturated fatty acids and protein, and there are more parasites in the wild.

Sashimi, sushi, grilled.

Type of saury: Marine fish Characteristics: Its fish body is long and slender, with few spines and tender meat. It is one of the representative ingredients in Japanese cuisine and is rich in protein and high-quality fat.

Grilled, braised.