Make soup. Delicious fish soup is the most expensive, and the fish used to make soup include large yellow croaker, mandarin fish and crucian carp. Siniperca chuatsi and crucian carp are freshwater fish with tender meat, excellent quality, high nutritional value and high soup yield, which are especially suitable for patients, the elderly and parturients. It's best to fry crucian carp in oil before making soup, otherwise the skin will break easily. In addition, you can add some white radish to taste.

Braised most fish can be braised in brown sauce, which is suitable for both fish with heavy fishy smell and very light fish. The former conceals the fishy smell by braising in soy sauce, while the latter cooks according to consumers' tastes. In addition, fish with poor freshness can also choose braised. But carp, silver carp, silver carp, grass carp and hairtail have better flavor after stewing. Slow stew. Monopterus albus, snakehead, crucian carp, cod, etc. It tastes delicious, and the meat is firm, which is suitable for stewing. Misgurnus anguillicaudatus may carry parasites, so it is safer to stew. When stewing fish, you can add a few pieces of tofu, which is not only delicious, but also complementary to amino acids, and vitamin D in fish can promote the absorption of calcium in tofu.

Steamed. High-end fish are most suitable for steaming, such as mandarin fish, shad and perch. This kind of fish is delicious and tender. Steaming can keep the original flavor of fish. Heat is the key to steaming fish. Like many steamed vegetables, you must boil the water in the pot first, and then put the fish in the pot.