First, grass carp: grass fish bones are less and more fleshy, especially between muscles, and the meat quality is thicker. It is used to make sour and delicious fish soup with pickled vegetables, and the fillets are tender and smooth. And grass carp is rich in unsaturated fatty acids and selenium, which is beneficial to blood circulation and has certain anti-aging effect if eaten frequently. It is worth noting that there are many stab wounds in grass carp, most of which are small and finely chopped. If the chef's knife work is not exquisite enough, stab wounds will affect the taste.

Second, snakehead: snakehead is the common name of snakehead. Except for the big thorn in the middle, there is basically no thorn in other places, and the meat is tender and tender, and snakehead is born with a sticky thing to protect the meat from being broken. Therefore, the pickled fish made of snakehead is tender, slippery and sour. Every time I use snakehead to make pickled fish, I choose wild snakehead from natural rivers and streams, add pickled cabbage soaked by myself, add wild pepper and unique ingredients, and cook it carefully. It tastes spicy and tender!

3. Perch: Perch has a small earthy smell, a relatively elastic meat, is not easy to disperse, and is fat and has few thorns, so it is very suitable for making pickled fish. I ate delicious food at a friend's house a few days before sitting at home. The fish he cut was not thin, large and plump. I picked up a piece with some suspicion, but when I ate it in my mouth, it was like a picture in an anime. In front of me, it was golden. The fish that had been powdered was delicious, soft, sour and juicy. How could it be so delicious? ! I am one piece after another, and there is quite a rhythm that can't stop.

4. Longliyu: Longliyu is a large-scale freshwater fish living in warm coastal waters. It has no pollution, a slow growth cycle and is rich in vitamins, minerals (mainly calcium) and other nutrients. Longli fish has no bones and thorns. Sliced fish with pickled vegetables is very suitable for cooking. It is more delicious and smoother than freshwater fish such as grass carp. The meat is not old and tight after long-term cooking, and there is no fishy smell and peculiar smell.

Five, Jiangtuan fish: Jiangtuan fish, the scientific name is long-kissing squid, in fact, it is what everyone often says. Jiangtuan fish is a scaleless fish, with smooth skin, high protein and low fat. The fish is tender and has no stab wounds. It gives full consideration to the advantages of grass carp and abandons its disadvantages. It is really an excellent choice to use Jiangtuan fish to make pickled fish! Gourmet Zuojia once ate pickled fish in the restaurant several times, and it was Jiangtuan fish that was chosen. The taste and taste were really first-class, which left a deep impression on me. The meat of Jiangtuan fish is tender and firm, and when it is stuffed into the mouth, it will instantly convey the happiness to satisfy. Eating pickled fish made of Jiangtuan fish, you don't have to worry about the fishbone getting stuck in your throat at all. Under the package of pickled cabbage or sesame oil, the taste is more prominent. Slippery pieces of meat make people stuff them into their mouths one by one.