Almost every kind of fish here can be salted and grilled

Mackerel and tilapia (commonly called horse mackerel) belong to the perch family, with firmer meat and fewer thorns, which is very suitable for braising and smoking

Salmon is mostly produced in cold regions, and it belongs to the same category as salmon, with red meat and more fat (but still much less than salmon). Compared to salmon is still much less, so not much used to make sashimi), in these kinds of fish is considered the most expensive, more suitable for grilled, not very suitable for Chinese food

Sardine spiny, taste, generally smaller so that the viscera accounted for a large proportion of the price is cheap often used to make canned

Autumn Swordfish is also very common in China, the body of the body is long and the longitudinal section of the oval, if you do it well, the meat is very tender and soft, also suitable for The meat is very tender and soft, also suitable for braising

Autumn Swordfish is also common in China.