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Wu fish, commonly known as Wu bamboo shoots, also known as Mayou fish, is a rare and fatty fish. It is not caught in large quantities and is difficult to buy in the market. Mainly distributed in the United States and Canada in the North Pacific, Japan and the southern coast of my country. The cooking of fish bones is suitable for steaming, braised, etc. It can also be used for pan-frying and braised winter vegetables. After pickling, the squid roe can be made into a valuable food - caviar. The meat of midday fish is tender and layered, like a thousand-feuille cake. If it is pickled, the layers will separate, so the taste of salted fish is also very good.

Scomberomorus niphonius, Spanish Mackerel, has a long and narrow body shape, with a blue-black head and back. The general body length is 25~50 cm and the weight is 300~1000 grams. Distributed in the western North Pacific, it is native to the Yellow Sea and Bohai Sea in China. It has a long and narrow body shape, with a blue-black head and back. There are several rows of blue-black round spots on the upper side, the belly is white, and there are horn spines behind the dorsal and anal fins. In summer and autumn, they often travel in groups for long-distance migration. Mackerel has less bones and more meat, and the body is rich in fat. It is very delicious when cooked with "pickled vegetables". It can be used as "smoked fish" or pickled with salt. It is a delicious dish with rice.