1. Look at the cross section. The color of cod meat is white, and there are no particularly thick and obvious red lines on the meat surface. The fish scales are also very dense, and they are pressed one by one; generally the cross section is large. The ones with smaller cross-sections may be cod, while those with smaller cross-sections may be oily fish. This is mainly because cod is larger in size than oily fish.

2. Look at the color of the meat and skin. The skin of cod fish segments is white or off-white, lighter in color, and the meat is delicate; while the skin of oil fish is gray-black, grid-shaped, and the meat is thin. Hard and rough.

3. Look at the scales. The scales of cod are relatively small, with small silver dots on the body, and the flesh color is lighter. Moreover, the scales of cod are very sharp and feel like needles, while the scales of oil fish There is no such feature.

4. Touch it with your hands. After thawing, the cod will feel very smooth. When you touch the fish skin after thawing, the cod is very smooth and feels like a mucus film, while the oily fish is rougher.

5. Taste: Cod is a deep-sea fish that melts in your mouth. The meat is very delicate and has a unique fragrance and umami taste. Oily fish has a meaty aroma after being fried, but it tastes very greasy. After cooking, the meat is very rough and has a poor taste.