Crucian Carp: Type: Features of freshwater fish: It has more spines than herring and grass carp, and its meat quality is less compact, but it has high nutritional value. Every 100g meat contains protein 18g. Stewed and steamed crucian bean curd soup.

Grass Carp: Type: Freshwater Fish Features: It is a typical herbivorous fish, with hard meat, stronger taste, more thorns and rich unsaturated fatty acids. Braised, boiled, grilled fish, shabu-shabu, spicy and hot fish pieces.

Carp type: Features of freshwater fish: It has many spines and soft meat, which is suitable for some practices with heavy seasoning and high protein content. Braised, boiled, sweet and sour carp.

Type of Jiangtuan Fish: Freshwater Fish Features: It is the top grade of fresh water edible fish, with few thorns and tender meat, smooth and plump meat, and the swim bladder is very fat, which can be dried into a valuable fish belly. Braised in brown sauce, dry pot, boiled in water, steamed, and cooked in sauce.

Silver carp type: freshwater fish characteristics: It is one of the four largest freshwater fishes in China, with tender meat and a lot of glial protein in the head, and it is a common edible fish in the market. Chopped pepper fish head, fish head tofu soup, garlic silver carp.

Type of mandarin fish: Features of freshwater fish: It is also called mandarin fish, which is a precious fish in fresh water, with less spines and thicker meat, delicate and delicious meat, and higher protein content than other freshwater fish. Braised in brown sauce, steamed and boiled, pepper and hemp, Sweet and Sour Mandarin Fish.

Type of herring: Features of freshwater fish: It is gray-blue, with few thorns and delicious meat. It is a first-class edible fish and rich in trace elements such as selenium and iodine. Pickled fish, braised smoked fish, fish balls.

Type of snakehead: Characteristics of freshwater fish: It is also called snakehead, with fierce temperament. It is a kind of fish with less thorns in freshwater fish, and its meat is tender and elastic, and it is rich in protein. Boiled fish, grilled fish, stewed fish, hotpot.

Perch type: Freshwater fish/marine fish Features: It has few spines, tender and white meat, and no fishy smell. It is an excellent edible fish with rich nutrition and medicinal value. Sashimi, braised, steamed, roasted in sauce, fried.

Grouper type: freshwater fish/marine fish features: it has fewer spines, tender but light meat, and relatively expensive price. It is a high-quality food fish with high protein. Steamed, stewed, braised and fried.

Type of pomfret: Freshwater fish/marine fish Features: It is an excellent marine economic fish, with few judgments, particularly delicious meat, high protein and a lot of unsaturated fatty acids. Braised in brown sauce, steamed, fried and roasted in sauce.

Eel type: Freshwater fish/marine fish Features: It is conical, black in color, with few thorns, delicious and delicate meat, and is often used to make sushi and rice balls. Zhao Shao, Pu Shao, Braised, Steamed, Eel Rice.

Type of yellow croaker: Features of marine fish: It has few spines, thick and tender meat, mainly divided into large yellow croaker and small yellow croaker, with high nutritional value and easy digestion and absorption. Pan-fried, steamed and braised.

Type of Duobao Fish: Features of marine fish: Its body is flat and rhombic, with few spines, garlic-petal-shaped meat, rich in gelatin and higher in nutrients than other freshwater fish and poultry. Braised in brown sauce, steamed and fried.

Type of cod: Features of marine fish: It has few spines, thick meat, white, fine and tender, and its protein content is higher than that of salmon and crucian carp, so it is a high-quality raw material for extracting cod liver oil. Steamed, fried, braised, tomato and cod soup.

Longli Fish Type: Features of marine fish: It has no thorns, fine meat quality, high meat yield, light fishy smell, long cooking time and high protein content. Pan-fried, stuffing, tomato dragon fish.

Hairtail type: marine fish characteristics: its body is banded, with a total length of about 1 m, with fierce temperament, short and thin spines and tender meat. Fried, braised, sweet and sour.

Type of tuna: Characteristics of marine fish: Its body is streamlined, its meat is firm and elastic, and its protein content is high. It is a green and pollution-free healthy food recommended by the International Nutrition Association. Sushi, rice balls, steamed canned food.

Salmon type: Features of marine fish: It is also called salmon, with less thorns, tender meat, pink meat, rich unsaturated fatty acids and protein, and more wild parasites. Sashimi, sushi, fried and roasted.

Type of saury: Characteristics of marine fish: Its fish is long and slender, with few thorns and tender meat. It is one of the representative ingredients in Japanese cuisine, rich in protein and high-quality fat. Pan-fried and braised.