Fish can be divided into fresh, sub-fresh, and less fresh according to their freshness. The cooking method can be determined according to the freshness. Fresh fish is more suitable for soup and steaming. The dishes prepared can reflect the characteristics of the tender meat. It can also be used for soft frying, sautéing, braising, dry frying and other methods to cook, which can also make the dishes bright in color and beautiful in flavor. For sub-fresh fish, it is advisable to cook it in dry roast, braised, braised, and eggplant sauce. For fish that are not very fresh (not spoilage fish), it is advisable to use sweet and sour, scorched and fried methods to eliminate the odor through condiments, so that the eater is not prone to unpleasant sensations.
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