Knife fish

Knife fish, or daoyu, which is especially seasonal, is recognized as the top of the three species for its delicious taste. The name comes from its long, thin, knife-like dimensions. The fish contains rich protein, eicosapentaenoic acid and docosahexaenoic acid, said to promote growth in children, to wound healing and reduce the risk of heart attack.

Reeves shad

Reeves shad, or shiyu in Chinese, is usually served unscaled because the rich fat underneath is considered the most distinctive aspect of the fish. It is usually steamed in rice wine, with preserved pork and bamboo shoot slices on top.

Blowfish

The blowfish, especially its liver and blood, is poisonous. The meat is less so and is regarded as a delicacy. Chefs need to be highly trained to be able to serve the fish. Because of overfishing and water pollution, most blowfish are now artificially cultured, and the fish has become almost toxin free.