Introduction to commonly used fish for making pickled fish

1. Generally speaking, freshwater fish are used to make pickled fish. We can choose from the common grass carp, silver carp, black fish and herring. choose.

2. Carp has relatively few bones and is suitable for slicing, but it has a strong earthy flavor. Pay attention to remove the fishy smell when making it. Silver carp meat has thick fiber and is easily dispersed. This is not the best choice for making kippers.

3. The earthy taste of grass carp is similar to that of carp, but the meat is more delicate than the carp commonly used in restaurants.

4. Snakeheaded fish is very tender. Snakeheaded fish is born with a sticky substance that can protect the meat from breaking into pieces and make the meat taste more tender.

5. Black carp is a common fish south of the Yangtze River. Many people commented that herring is more suitable for pickled fish than black fish.

6. Seabass is relatively expensive. Generally, it is best to use seabass when conditions permit, because the meat of seabass is more elastic and does not disperse easily. Additionally, sea bass has a less earthy flavor than other fish. Bass has more meat, fatter and less spines. Great for making pickled fish.