Grilled fish fillets are rich in calcium, phosphorus, iron and other elements and vitamins, and are nutritious foods with high protein and low fat.

Choosing a good grilled fish fillet is the key to ensure the quality. It is more secure to choose those products produced in sea areas with less pollution and good environmental protection.

The bigger the fillet of the grilled fish, the better. Try not to buy those grilled fish residues that are scattered on the shelf. The grilled fish with good quality should be a very neat fillet, flat, intact in shape, with obvious tissue fibers, generally yellowish white, uniform in color, slightly burnt yellow at the edges and other places, with a fresh fishy smell and a little greasy touch.

Good-quality grilled fish fillets don't have too many fishbones, fishbones or other sundries, that is, tender and delicious fish. Some grilled fish fillets are made with starch, flour and other substances, and some are made with bleach to make the color pure white, so the choice of grilled fish fillets is very important.