The soup concentration is different, the fish taste is different, etc.

1. Different soup concentrations: when boiling hot water, the temperature difference between fish and water is not much different. The cooking time is short, and the nutrients and water in the fish are less integrated into the soup. Fish soup It is relatively light; when the soup is boiled in cold water, the fish meat is heated and set first. After the water temperature rises, the nutrients in the fish meat will be better integrated into the soup, making the fish soup richer.

2. The taste of fish meat is different: when fish is boiled in hot water, the meat will tighten when the fish is suddenly heated, and it will not be easy to taste during subsequent cooking, but the fish will be fresher and tender; when fish is boiled in cold water, the fish will become firmer when heated. , and then spread out, the fish will spread out easily during subsequent cooking, and it will also be more flavorful.