The fish has a delicate texture and a fresh, delicious flavor. Storage method: Frozen product. Ingredients: Taiwanese crucian carp. Cooking method: Pan-fried/salt-baked/braised. Pan-fried: After fully thawing, pat dry and pan-fry over low heat until cooked through. You can also sprinkle with your favorite seasonings to enhance the flavor. Penghu crucian carp has thin skin and delicate, tender flesh with no small bones, making it especially suitable for the elderly and children. Compared to larger fish species, this palm-sized fish is not only easier to cook but also carries a lower risk of heavy metal residue.
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