The shad-flavored fresh meat is fine and has high nutritional value. It is rich in protein, fat, riboflavin, nicotinic acid, calcium, phosphorus and iron. The fat content of shad is very high, almost ranking first among fish. It is rich in unsaturated fatty acids, which has the function of lowering cholesterol and is of great benefit to prevent arteriosclerosis, hypertension and coronary heart disease. 3. shad scales have the effect of clearing away heat and toxic materials, and can treat sores, chancre, water and fire burns and other diseases.

It is the first precious fish in China, and the shad is the most delicate. It is said that once the fisherman touches the scales of the fish, he immediately stops moving. Therefore, Su Dongpo called it "a fish that cherishes scales". Besides, shad can't leave the water, and they die when they come out. It is precisely because of its characteristics that its output level is low and its price level is high.

2. Yangtze saury

The scientific name of Yangtze river swordfish is Coilia elata, also known as Coilia elata, Coilia elata, and Coilia elata, which looks like a knife and is commonly known as Coilia elata. It is a migratory fish, Yangtze saury, which usually lives in the sea. From February to March every year, the long-jawed bonito enters the river from the sea and goes upstream for reproductive swimming. Spawning groups enter lakes and tributaries along the Yangtze River or spawn in the main stream of the Yangtze River. Due to the aggravation of pollution and overfishing in the Yangtze River, the output of swordfish in the Yangtze River is declining year by year. Nowadays, there are fewer and fewer swordfish, and more than three or two swordfish are already the best, and the price is unimaginable.

3, puffer fish

The puffer fish is commonly known as "bubble fish", "blowfish", "fugu fish", "clam fish" and so on, and was called "lung fish" in ancient times. The puffer fish is a benthic fish in warm temperate zone and tropical coastal waters, inhabiting the middle and lower layers of the ocean, and a few species enter the freshwater rivers. When encountering foreign enemies, the abdominal sac expands rapidly, making the whole body float to the surface in a spherical shape, and at the same time, the small thorns on the skin stand up for self-defense.

The meat of puffer fish is tender and delicious. There was a saying that puffer fish is not fresh after eating it, and that puffer fish is eaten to the death. Some coastal areas in China have the habit of eating puffer fish, and the Japanese regard puffer fish as a delicacy.

4, Dali bow fish

Dali bowfish, also known as Schizothorax fish, is the essence of taking care of bowfish. Because this kind of fish has tender meat, delicate entrance, less prickly meat and nourishing effect, many people like to eat it. However, due to the serious water pollution, this kind of fish has gradually become less and less. This kind of bowfish is now a national second-class protected wild animal.

5, big yellow-lipped fish

Yellow-lipped fish, Fujian and Guangdong people call money and money fierce fish. The most precious thing of yellow-lipped fish is swim bladder, commonly known as money. After catching, take the swim bladder out of the belly and boil the fresh or dried swim bladder into jelly for later use. The special function of swim bladder nourishes liver and kidney function and stops bleeding very well, especially for postpartum hemorrhage of pregnant women. Yellow-lipped fish fat is a valuable tonic of traditional Chinese medicine, which has special medicinal value. At present, 500 grams of dry fat (white gum) is on the market, and the price is more than120 thousand yuan.

6. Mandarin fish in Songhua River

Many people don't know about mandarin fish in Songhua River. In fact, Heilongjiang, Songhua River and Mudanjiang are rich in mandarin fish, and mandarin fish in Songhua River is one of the four precious freshwater fish in China. Because the water quality of Songhua River is clear and sweet, and the water quality is cool, the mandarin fish produced is white and tender.

7. Wild stone mussels

Stone mussel, also known as snapper, is also called "yellow wing" because its fins are yellow, which is the representative of high-quality ingredients in fish. Widely distributed in the waters from southern Japan to Hong Kong, the wild stone mussel is a relatively rare high-end food fish. The price is more than 1000 yuan per catty. This fish is tender and delicious, and can be steamed.

8. Songjiang perch

Songjiang perch generally grows and fattens in freshwater rivers connected with the sea. After sexual maturity, it falls into the sea to lay eggs, and the young fish return to live in freshwater rivers. Yellow Sea, Bohai Sea and East China Sea are all distributed, and they are valuable edible fish. Songjiang perch is white in color, fat and tender, with few stings and no fishy smell. After eating, it is delicious and full of aftertaste. Even Chairman Mao, who prefers meat to fish, praised it.

9. Whitebait in Taihu Lake

The whitebait in Taihu Lake is rich in nutrition, delicate in meat, white and tender, without scales and thorns, without bones, intestines and fishy smell, and contains many nutrients. Most of the chilled whitebait is exported overseas, and it is called "fish ginseng". After exposure, the dried whitebait has the same color, fragrance and taste, and its shape remains unchanged for a long time.

10, Huai Wang fish

The head of Huaiwang fish is sharp, and its kiss is particularly thick and prominent. What's even more strange is that this fish, which claims to be the king, has an extremely strong character. In the normal state, its whole body is mostly bluish gray, but in the state of hypoxia, it will be full of congestion and change in the red direction. The higher the degree of hypoxia, the larger the congestion range, and even blood will flow out from the fins.