High whitebait has strong adaptability and is especially suitable for some environments with low water temperature. Its meat is delicious, there is no muscle thorn, and it grows rapidly. High whitebait mainly feeds on the natural bait of Sailimu Lake-hooked shrimp and Tibetan mackerel. Because the whitebait totally feeds on natural bait, and the lake water is not polluted (mainly snowmelt water, mountain precipitation and spring water), it is worthy of the name as an organic food in fish and has a broad market prospect.

Protein, unsaturated fatty acids and essential amino acids in the muscle of high whitebait are much higher than those of most common cultured fish, while the average protein content in the muscle is 18.83%, only lower than that of snakehead, and the average fat content is 13.75%. Unsaturated fatty acids are higher than saturated fatty acids, and highly unsaturated fatty acids are higher, with an average amino acid content of 65448. The eggs of whitebait are rich in protein and high in vitamin E, which can prevent the unsaturated fatty acids contained in them from being destroyed by oxidation.