What Fish Do Chinese Like To Eat?

In Chinese cuisine, fish is highly valued not only for its taste but also for its cultural significance, often symbolizing prosperity and abundance. Here are some of the most popular fish varieties enjoyed in Chinese cooking:

1. Carp (鲤鱼, Lǐyú)

• Carp is one of the most popular fish in China due to its strong cultural associations, especially during festivals like Chinese New Year. The Mandarin word for “carp” sounds like the word for “profit” (利, lì), making it a popular choice for celebrations.
• Often served whole, steamed, or braised in soy sauce.

2. Mandarin Fish (桂鱼, Guìyú)

• Also known as Chinese perch, mandarin fish is prized for its tender, white flesh and subtle taste.
• Typically steamed or used in “sweet and sour fish” dishes, this fish is favored for its mild flavor and delicate texture.

3. Yellow Croaker (黄花鱼, Huánghuāyú)

• Known for its firm yet delicate meat, yellow croaker is often fried, braised, or steamed with ginger and soy sauce.
• A classic fish in coastal regions, it’s celebrated for its fresh flavor and is common in many traditional recipes.

4. Grass Carp (草鱼, Cǎoyú)

• Grass carp is a freshwater fish that’s popular due to its availability and affordability.
• Often prepared in hot pots, soups, or braised dishes, it’s a staple for many home-cooked meals and regional dishes.

5. Sea Bass (鲈鱼, Lúyú)

• Known for its tender and flaky texture, sea bass is frequently served whole and steamed with ginger, scallions, and soy sauce.
• Its flavor is mild, and it’s often the go-to fish for special occasions and restaurant meals.

6. Silver Carp (鲢鱼, Liányú)

• Silver carp has a distinctive texture and flavor and is often used in soups and hot pots.
• It’s also common in rural regions, where it’s deep-fried or used in fish head dishes with spicy sauces.

7. Catfish (鲶鱼, Niányú)

• With a rich and fatty flesh, catfish is typically braised or stewed, especially in Sichuan and Hunan provinces, where spicy flavors are popular.
• Known for its unique texture, catfish is popular in hearty, flavorful dishes.

8. Tilapia (罗非鱼, Luófēiyú)

• Affordable and widely available, tilapia is versatile and commonly used in home-cooked dishes.
• It’s often steamed, stir-fried, or fried, with sauces that complement its mild flavor.

9. Pomfret (鲳鱼, Chāngyú)

• Pomfret is popular for its buttery, mild taste and is often steamed with ginger and soy sauce.
• It’s also enjoyed fried or used in lighter, soupy dishes, particularly in southern China.

10. Snakehead Fish (黑鱼, Hēiyú)

• Known for its firm, almost chicken-like texture, snakehead is popular in soups and hot pots.
• It’s believed to have health benefits, often served to people recovering from illness.

Cooking Methods

The favored methods for cooking fish in China include steaming, braising, frying, and stewing. Steaming is the most common, as it highlights the fish’s natural flavors and is seen as a healthier option.