鱼,自古至今,一直是人们的重要副食品之一。鱼类蛋白质含量在15%左右,是人们最理想的蛋白质来源。从食用品质来说,鱼类肉质细嫩,易于消化吸收,适合于男女老少各种人食用。但是,食鱼也有学问,要使自己烹调的鱼美味可口,营养丰富,就必须懂得对于各种鱼类的选择和处理。 Fish, since ancient times, has always been one of the important groceries of people. Fish protein content of about 15%, is one of the most ideal source of protein. From the edible quality, fish meat tender, easy to digest and absorb, suitable for all kinds of men and women eat. However, fish is also learned, to make their own cooking delicious fish, nutrient-rich, we must know for a variety of fish selection and handling.