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In Chinese cooking, fish broth is often made from fishes with rather loose flesh which disintegrate easily; this way the fish could fully release its flavor into the broth. A common type of fish is Carassius auratus (which is the same species as the common goldfish, but a different breed which is suitable for cooking). You cook your fish and the flesh and ...


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Fish is such food that causes food poisoning quickly. And if you see something there, like isopods, or the colour is not okay, or it smells strange, it's better to through it away. Even if you cook it it doesn't guarantee you safety.


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