Steamed fish with perch, turbot, swordfish, green eel, Mandarin fish are better.

1, perch

Perch is the most suitable for steaming fish, perch and other fish are different, relatively few thorns, delicate flesh, unique flavor, fresh taste is relatively light, steaming can be more ingredients to play its unique characteristics, increase appetite.

2, turbot

Turbot and sea bass from the meat is relatively similar, meat belongs to the less spiny fish, meat is relatively delicate, the only difference is that the skin of turbot contains a lot of collagen, steamed out more glutinous, fragrant, but from the taste, turbot is not as good as sea bass.

3, swordfish

Swordfish is a more special steamed fish, this fish belongs to the sea fish, but in February to March each year will enter the Yangtze River Basin, this fish, although the thorns are more, but the meat is tender, meat taste delicious, fat and not greasy, color and flavor, this type of fish steaming can best reflect the characteristics of its meat tender.

4, green eel

green eel belongs to a kind of eel, to go to the body than the general eel to be much larger, can grow to 1 catty or so, the meat is delicate, soft and no thorns, steamed tender, full of flavor, pay attention to the green eel to be more than half a catty is suitable for steaming, too small steaming, the meat, the taste is not very good.

5, Mandarin fish

Mandarin fish is very suitable for steaming, Mandarin fish is China's "four major freshwater fish" in one of China's regional distribution is relatively wide, and has been loved by the masses. When it comes to Mandarin fish, we have to mention the classic Huaiyang dish of steamed Mandarin fish, which is not only tender and flavorful, but also very simple and easy to use, in addition to the food value of Mandarin fish is also very high.