Ranking of ten delicious freshwater fish in China, recommendation of ten freshwater fish with outsta

Freshwater fish refer to fish living in freshwater environments with salinity less than 3%. According to statistics, there are nearly 3,000 species of fish existing in my country, including more than 1,000 species of freshwater fish. So, which freshwater fish taste outstanding? The editor has compiled a list of the top ten delicious freshwater fish for your reference. These freshwater fishes are: mandarin fish, puffer fish, catfish, squid, knife fish, anchovy, perch, sturgeon, whitebait, and yellow bone fish. These freshwater fish are not only delicious in texture, but also rich in a variety of nutrients, which are also very beneficial to human health. Everyone can choose the freshwater fish species that suits them according to their tastes and needs.

1. Mandarin fish (fresh and juicy/rich in flavor, recommended: squirrel mandarin fish/vinegar-stewed mandarin fish)

Mandarin fish is a carnivorous fish that lives in fresh water. It has a ferocious character and feeds on other aquatic animals and fish. It is one of the most popular freshwater fish because of its tender, juicy and delicious flesh. After cooking, the mandarin fish emits a rich aroma that can be smelled even from far away. The squirrel mandarin fish is a representative dish. The boneless mandarin fish is cut into patterns, marinated with seasonings, then wrapped in egg yolk paste, fried in hot oil until cooked through, and finally poured with sweet and sour marinade to give it the shape of a rat. Crispy on the outside, tender on the inside, sweet and sour. Stinky mandarin fish is one of the famous dishes of Anhui cuisine. Although it has a certain smell, the meat is delicate, the texture is smooth and tender, and it is mellow and delicious.

2. Pufferfish (firm and elastic/delicious meat, recommended: puffer fish sashimi/puffer fish soup)

Fugu meat is a delicious and nutritious freshwater edible fish, known as the "Crown of Cuisine". However, it should be noted that pufferfish contains highly toxic substances in its ovaries, liver, kidneys, eyes and blood, which may cause poisoning or even death if not handled properly or eaten by mistake. Pufferfish is highly muscular and has very low fat content, which gives it a unique texture that is firm and elastic. At the same time, it is rich in amino acids such as glutamic acid and glycine, which are also the source of its umami flavor. In the food circle, there is often a saying that "if you don't eat pufferfish, you won't know the taste of fish, but if you eat pufferfish, all fish will be tasteless." This shows how delicious pufferfish is. Fugu can be eaten raw, cut into fillets, and served with orange vinegar, spicy radish puree, green onions, etc. It is fresh, delicious and elastic; rice with puffer fish soup is even more memorable.

3. Catfish (tender meat with few spines/fatty but not greasy, recommended: braised catfish/steamed catfish with black bean sauce)

Catfish, also known as tuan fish or fat fish, is distributed in my country's Liaohe River, Huaihe River, Yangtze River, Minjiang River to Pearl River and other water systems, among which the Yangtze River system is the main one. Catfish meat is tender and smooth, with few spines and a great taste. It is very delicious. Its protein content is as high as 13.7% and its fat content is 4.7%. It is the top grade among freshwater edible fish. In particular, its soft-edged belly and plump swim bladder are unique. After drying, it becomes a translucent and precious fish belly with a thick glue layer and a pure taste. The "Bijia Fish Maw" produced in Shishou, Hubei Province is even more famous. Catfish can be cooked in many different ways, including steaming, boiling, stewing, and frying. Among them, braised catfish is a classic dish. Marinate the processed catfish first, then fry it, then add the sauce and bring it to a boil. Add the fried catfish pieces and simmer. Add a little water starch to thicken it. When the soup thickens, take it out of the pot and sprinkle it with water. Garnish with a little white sesame seeds to make it more fragrant.

4. Squid (tender and delicious/not fishy and slightly sweet, recommended: braised squid/yellow braised squid)

The red-finned fish, whose scientific name is the red-finned fish, is a fish in the family Cyprinidae and the genus Fish. Its meat is white, tender and delicious, and is deeply loved by consumers. In China, the fish is widely distributed, and its taste is far better than freshwater fish such as crucian carp, carp, grass carp, herring, bream, silver carp and bighead carp. It can be said to be the best in freshwater delicacies. The most delicious way to prepare it is braised fish. Braise the marinated fish in a pot and then dip the fish into the spicy and appetizing soup. In this way, you can absorb the flavor of the braised fish and make the fish tender and tender without any fishy smell. Spicy and rich, it tastes extremely delicious. For fish that weighs less than one and a half kilograms, most fish have fine spines. If there are elderly people or children at home, it is recommended to choose fish that weighs more than one and a half pounds, so that it is most convenient to eat.

5. Saury (delicious meat/fat but not greasy, recommended: grilled saury/crispy saury)

Swordfish is one of the "three delicacies of the Yangtze River". Every spring, swordfish will travel in groups up the river to form a large-scale fish flood. This is the best time to use it. There is a farmer's proverb that says "the swordfish emerges from the mist in the spring tide" because swordfish is one of the earliest seasonal fishes in spring. The body of saury is long and narrow, with thin sides, rather like a sharp knife. It is silvery white and has tender meat, but contains many fine hair-like bone spurs. The meat is delicious, fat but not greasy, and has a slight fragrance. Swordfish is rich in protein and fat, especially the fat content is significantly higher than that of other famous and premium fish. It is a freshwater fish with balanced nutrition, delicious taste and good for human health. The fishing season for swordfish begins in mid-to-late March every year and reaches its peak around the Qingming Festival. After the Qingming Festival, the fish bones on the saury become hard and the taste becomes much lighter. Therefore, if you want to taste the delicious saury, you must start before the Qingming Festival.

6. Anchovies (smooth texture/no need to scale, recommended: steamed anchovies/wine-wine anchovies)

Anchovy is a delicious freshwater fish. The most special thing is that you don’t need to scrape the fish scales because the fish scales are rich in fat, which makes the taste smoother when eaten. Domestic shad are mainly distributed in the middle and upper reaches of the Yangtze River. From April to June in spring, shad migrate in groups to fresh water to spawn and reproduce. At this time, the quality and taste of the shad are both excellent. Steaming is the traditional way of cooking anchovies. Steaming ensures that the deliciousness of anchovies is well preserved. In addition, the fermented anchovy is also a unique way to cook it. The flesh of anchovy is tender and delicious, and its scales are rich in fat, and the fat is filled between the fish scales. This fish meat has the effect of nourishing and strengthening the body. Paired with sweet fermented rice wine and fine rice wine, the delicious fish taste is maximized. In short, whether it is steamed or fermented, it is a very suitable cooking method for anchovies.

7. Sea bass (meat is tender and elastic/not too fishy, recommended: steamed fresh sea bass/dry-roasted sea bass)

Bass is a delicious edible fish, divided into two types: sea bass and freshwater bass. The meat of sea bass is harder and has a strong fishy smell, while the meat of freshwater bass is tender and has a smooth taste. It is one of the most popular freshwater fish. If you want to steam seabass, it is recommended to choose freshwater seabass, because its meat is very tender and easily spreads during the steaming process, forming a "garlic meat" effect, with a more elastic texture and overflowing aroma.

So, how do you differentiate between sea bass and freshwater bass? Sea bass are larger than freshwater bass and have many black dots scattered all over their bodies. In addition, its lower jaw is more protruding than the upper jaw, a bit like "the earth covers the sky". Freshwater bass, on the other hand, are relatively small in size, mainly yellow-brown in color, and have a relatively normal mouth shape.

8. Sturgeon (meat is fine and delicious/boneless and bones are soft, recommended: steamed sturgeon/sturgeon head soup)

Sturgeon is one of the oldest living vertebrates and is also known as one of the most delicious freshwater fish in China. In particular, the artificially cultivated Chinese sturgeon hybrids are favored by diners for their delicate meat and delicious taste. Although most sturgeon sold on the market are farmed, their nutritional value is comparable to wild sturgeon. Sturgeon meat is delicious, boneless and soft, and the fish bones have extremely high collagen content, which has unique nutritional value.

Sturgeon can be cooked in a variety of ways, such as steamed, braised, stewed, and more. Among them, steamed sturgeon is a classic dish with sturgeon, onion, and ginger as the main ingredients. It tastes salty and fresh, and can retain the umami flavor of the sturgeon and the tender texture of the meat to the greatest extent. It should be noted that adding too many condiments will mask the unique flavor of sturgeon. At the same time, sturgeon can also be made into aspic, which tastes very delicious. In short, whether it is the nutrition of the ingredients or the wonderful taste, sturgeon is a delicacy not to be missed and is known as the "water treasure of China".

9. Whitebait (tender and smooth/thin and delicious meat, recommended: whitebait omelette/crispy whitebait)

Silverbait is a delicious fish rich in calcium, high in protein, and low in fat. It is also known as silver fish or noodle fish. It has almost no large fish bones and is very suitable for children to eat. Silverbait is as long and slender as bamboo chopsticks, as white as silver bars, transparent and smooth, and the tiny bones inside can be slightly seen. Its meat is tender and delicious. Whether it is made into fried whitebait or other dishes, it is one of the most nutritious and delicious ingredients.

Pan-fried whitebait is a simple and nutritious dish. The unique ingredients and careful cooking give it a salty, fresh and fragrant taste. It not only retains the tender and smooth meat of the whitebait, but also makes people have endless aftertaste. Silverbait is generally more abundant in spring and autumn. It is small in size and can be eaten after cleaning without removing the fins and bones. It is a "whole food" and rich in nutrients, which helps to enhance the body's immune function and delay aging. In short, whitebait is a delicious and healthy ingredient that can be said to be an indispensable part of family recipes.

10. Yellow-bone fish (tender meat/no fish bones, recommended: braised yellow-bone fish with tofu/braised yellow-bone fish)

Yellow bone fish is one of the ten most delicious freshwater fish in China. It is loved by people for its tender meat and no fish bones. Yellow bone fish is an omnivorous freshwater fish that often lives in shallow waters around lakes and rivers entering lakes with slow flowing water and grass. It is a very common species among freshwater fish. Generally speaking, the cooking method of yellow-bone fish is stewing. It can be cooked with a variety of ingredients such as tofu, sauerkraut, and tomatoes, and an appropriate amount of rice wine, ginger, and salt are added. It is best to use fire to cook, so that the sour soup will become more delicious as it cooks, and the soup will become richer and richer. The cooked yellow-bone fish has tender meat and delicious soup, which is very delicious. Many Guizhou people love this kind of sour soup. There is a saying that "If you don't eat sour soup for three days in Guizhou, you will eat Chuan Chuan while walking."

In short, as one of the most delicious freshwater fish in China, yellow bone fish is not only delicious but also rich in nutrients. uniqueWith its unique taste and healthy nutritional value, it is not only suitable for daily consumption at home, but also an indispensable delicacy at banquets on various occasions.

The ranking of the ten most delicious freshwater fish in China is compiled by the editor based on the taste, characteristics, quality, public popularity, honors and other relevant information of my country's freshwater fish, and with comprehensive reference to relevant Internet rankings. The list is for reference only. If you have any questions, please comment/communicate at the end.

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