Carp has few fishbones and is suitable for slicing, but it has a strong earthy smell, so attention should be paid to removing fishy smell when cooking. Silver carp meat fiber is thick and easy to disperse, so it is not the best choice for pickled fish!
The earthy smell of grass carp is similar to that of carp, but the meat is tender than carp, which is commonly used in restaurants!
Snakehead meat is tender, and snakehead is born with a sticky thing, which can protect the meat from being broken and make the meat more tender!
Black herring is a common fish south of the Yangtze River. Many people think that black herring is more suitable for making pickled fish, which is more delicious than black herring.
Perch is more expensive, so it is generally better to use perch if possible, because the meat quality of perch is more elastic and difficult to disperse, and compared with other fish, perch has much less earthy smell, more meat, more fat and less thorns, so it is very suitable for making pickled fish!