Comparing herring and white fish, herring should be more delicious. Let’s take a look at the four most delicious fish species.
Herring is one of the four major farmed fishes. Their backs are cyan, their bellies are gray, their bodies are thick, their abdomens are scaleless, and they don’t have many hard spines in their bodies. The biggest highlight of herring is its taste and nutrition. It can be steamed and braised, making it soft, tender and smooth, and it also has certain medicinal effects.
Perch. Bass is a valuable economic fish in my country. They have a long body, a thick front, and a slender tail. They are very distinctive. Sea bass is delicious, tender, elastic, and highly nutritious, so it often appears on people's dining tables. The most common sea bass in daily life is sea bass, but there are also traces of sea bass living in fresh waters.
Mandarin fish. Mandarin fish almost all live in fresh water. Rivers and lakes are their favorite habitats. They like to rest during the day and forage at night. They are widely distributed in our country. For foodies, the most attractive thing about sea bass is that they have no spines and have a good taste.
Anti-wave fish. Its scientific name is Longlang whitefish. They like to live in clean waters with high oxygen content and live mainly in groups. Langlang white fish is a super delicious freshwater fish. Their meat is very delicate and rich in nutritional minerals, so it has been loved by foodies for many years.
The protein content of fish is twice that of pork, and it is high-quality protein with high absorption rate by the human body, about 87-98% will be absorbed by the human body. Fish is rich in thiamine, riboflavin, niacin, vitamin D and a certain amount of calcium, phosphorus, iron and other minerals. Although the fat content in fish is low, the fatty acids in it have been proven to have hypoglycemic, cardioprotective and anti-cancer effects. Vitamin D, calcium, phosphorus, etc. in fish can effectively prevent osteoporosis.