As the saying goes, “When the autumn wind rises, the fish get fat.” Autumn is the perfect season to enjoy fish! The cooler weather signals our bodies to store energy for winter, and fish—high in protein and easy to digest—is much healthier than greasy meats.
However, some fish, like grass carp and silver carp, are “cooling” in nature, so people with weaker constitutions should eat them sparingly. Here are four fish especially suited for autumn, all tasty, nutritious, and affordable—guaranteed to make you want more!
1. Ribbonfish: The “Little Monster” of the Sea
The ribbonfish may look unusual—long, thin, with a large head, earning nicknames like “sea loach.” But don’t judge by appearance: its flesh is delicate and flavorful, and it has only one main bone, making it perfect for children and elderly.
Recommended Recipe: Braised Ribbonfish
- Clean two fresh ribbonfish, remove internal organs, and score the flesh. Prepare scallions, ginger, garlic, and two dried chili peppers.
- Heat oil in a pan, fry the fish until both sides are golden—this reduces fishiness and keeps the fish intact during cooking.
- Push the fish aside, sauté scallions, ginger, garlic, and chilies in the oil. Add cooking wine, light soy sauce, dark soy sauce, and enough water to cover the fish.
- Add a spoon of sugar for flavor, simmer for 15 minutes. Adjust salt to taste and garnish with fresh cilantro. The fish absorbs the sauce, tender and juicy—perfect with steamed rice!
2. Small Yellow Croaker: Affordable “Golden Fish”
The small yellow croaker is a staple for many households, prized for its sweet flavor, firm flesh, and nutritional value. Rich in protein, vitamins, and minerals, it’s excellent for improving appetite and vitality.
Recommended Recipe: Crispy Fried Small Yellow Croaker
- Clean the fish thoroughly, removing the black membrane in the belly. Marinate with scallions, ginger, cooking wine, salt, and pepper for 15 minutes.
- Coat the fish lightly with cornstarch.
- Heat enough oil to 60% hot. Fry the fish over medium heat until golden and crispy.
- For extra crispiness, fry again at higher temperature. Sprinkle with salt, pepper, or cumin. Great as a main dish or snack!
3. Silver Pomfret: Elegant “Guest Table Favorite”
Silver pomfret has a flat, mirror-like body, tender and rich in unsaturated fatty acids, which help lower cholesterol. It’s perfect for steaming, which preserves its natural sweetness.
Recommended Recipe: Steamed Silver Pomfret
- Clean the fish, remove gills and guts, and score the flesh. Place ginger and scallions on a plate and put the fish on top, adding more ginger and scallions.
- Steam over boiling water for 8–10 minutes (depending on fish size). After steaming, let it rest for 2 minutes before opening the lid.
- Discard the water at the bottom and old aromatics. Add fresh julienned scallions, ginger, and chili. Pour hot oil over to release aroma and drizzle with soy sauce. The fish becomes tender as tofu and incredibly flavorful!
4. Mackerel: Northern Household Favorite
Mackerel, also called Spanish mackerel, is meaty, low in bones, and delicious. In autumn, mackerel stores fat for winter, making it especially rich.
Recommended Recipe: Braised Mackerel with Tofu and Vermicelli
- Cut mackerel into thick pieces, tofu into cubes, and soak sweet potato vermicelli in warm water.
- Heat oil, sauté star anise, scallions, ginger, and dried chili. Add a generous spoon of soybean paste for aroma.
- Add cooking wine, soy sauce, and enough water to cover the fish. Skim foam and add tofu, a pinch of sugar, cover and simmer for 15 minutes.
- Add softened vermicelli, simmer another 5 minutes until fully infused. Adjust seasoning if needed. Garnish with cilantro. Tender fish, silky tofu, and soft vermicelli—a warming, nutritious dish for the whole family!
These four fish are common, affordable, and easy to cook, perfect for adding variety to your autumn table. This season, don’t just stick to grass carp and silver carp—try something new and enjoy fresh, nutritious, and delicious meals!
