1, hairtail
Hairtail can be braised, fried, sweet and sour. During the Chinese New Year, there will always be a lot of fried food, which can be eaten with a little heating. Hairtail is silvery gray, fresh hairtail is silvery white, and the meat is tender, and the more you chew it, the more fragrant it is. It ranks alongside large yellow croaker, small yellow croaker and squid as China's four sea products. However, because hairtail belongs to marine fish, it has a strong smell, so the best way to eat it is dry frying, not steaming.
2. mackerel
Spanish mackerel, whose scientific name is actually "blue mackerel", is a typical meaty food with few thorns. Its meat is tender and rich in unsaturated fatty acids, which is very beneficial to human health and suitable for infants. In practice, sauce stew and braise in soy sauce are both delicious, which can be eaten directly after frying or braised in soy sauce. Jiaozi, the Spanish mackerel stuffing in coastal areas, is also a must! When buying Spanish mackerel, it is fresher to buy fish with bright red gills and black eyes.
3. Yellow croaker
Yellow croaker is divided into big yellow flower and small yellow flower, and they eat differently. The price of yellow croaker is relatively close to the people, the meat is smooth and tender, and the elderly and children can safely eat it. Large yellow croaker is big, delicious and has a little fishy smell. Suitable for steaming, stewing and making soup, suitable for all ages. Although small yellow flowers are delicious, they are more suitable for dry frying. A plate of dry fried small yellow croaker can be used as an appropriate appetizer.
4. Duobao fish
In fact, I don't want to eat it because it looks a little ugly in the dark, but it tastes good. The meat is thick and tender, with few thorns and high nutrition. There is also very rich collagen under the skin, which contains more nutrients than poultry and freshwater fish and is more easily absorbed by the human body.
5. Rod
Winter is the most fertile season for perch. Since ancient times, perch has been famous for its delicacy, and there is even a poem that says "people come and go, but the river loves the beauty of perch". Bass, Yellow River Carp, Siniperca chuatsi and Heilongjiang Xingkai Lake White Fish are listed as the four famous freshwater fish in China. Perch is flat on its side, fleshy and garlic cloves. Its meat is white and tender, and its thorns are less fishy. It is usually used for steaming.