Fish scales are usually scraped off and thrown away as waste. In fact, fish scales are rich in protein, fat and vitamins, as well as iron, zinc, calcium, various trace elements necessary for human body and colloid. Fish scales also contain a variety of unsaturated fatty acids, which can reduce the accumulation of cholesterol on the blood vessel wall and prevent arteriosclerosis, hypertension and heart disease. At present, a "fish scale diet" fever has begun to rise abroad. Fish scales can be used to make soup or fish scale jelly.
Clean the scraped fish scales, put them into a pot, add appropriate amount of water, boil them with slow fire 1 hour, and take out the fish scale residue when the fish scales turn white and curl until the soup is mushy. To make fish scale jelly, you should add less water. After boiling, add some chopped onions and garlic. After boiling again, add a little monosodium glutamate and mix well. Pour it into a container and cool it to form jelly. It will taste better if you add some sesame oil and peanut butter before eating.
Remember, fish scales are not poisonous and can be eaten. Generally speaking, as long as there is nothing poisonous, you can eat it. So I usually don't eat it because these things are not easy to cook and swallow. Fishermen at the seaside eat fish without scaling, thinking that they will lose their flavor, while mainlanders think that scaling has a fishy smell, so they feel different. If you fry fish scales, why not eat them? And it must be rich in nutrition.