Goya fish is the name of Henan province. The scientific name of this kind of fish is Pelteobagrus fulvidraco, also known as yellow Latin, Gayazi, yellow fin fish, yellow bitter fish and Angkor fish, and it varies with local accents. We call it yellow bone fish here. The yellow film on fish is fish skin, which can't be washed off. Steamed or boiled soup will automatically fall off after cooking. You can eat it.