The Types of Fish Used in Chinese Restaurants

What Kind of Fish Do Chinese Restaurants Use?

As someone who loves Chinese food, I’ve often wondered about the types of fish that make their way into the delicious seafood dishes served at Chinese restaurants. Whether it's a rich fish fillet in sweet and sour sauce or the ever-popular steamed whole fish, fish plays an essential role in Chinese cuisine. But what kind of fish do Chinese restaurants actually use? As I've learned, the answer depends on regional variations, local preferences, and, of course, the dish being prepared. In this article, I’ll take you through the most common fish used in Chinese restaurants and why they are the preferred choices for specific dishes.

1. Common Fish in Chinese Cuisine

Chinese cuisine boasts a long history with seafood, and fish, in particular, has been a staple protein for thousands of years. Over time, certain types of fish became particularly popular for their texture, flavor, and versatility. Among the most common fish used in Chinese restaurants are:

• Tilapia: This mild, flaky fish is popular in many Chinese dishes because it can easily absorb the flavors of sauces. It is commonly found in stir-fries and steamed fish dishes.
• Catfish: Known for its firm texture and unique flavor, catfish is often used in both northern and southern Chinese cooking. It’s perfect for hot pots and deep-fried preparations.
• Bass: A mild-flavored fish, bass is often steamed or cooked in soups. It has a firm texture that holds up well to various cooking techniques.
• Carp: Carp is a traditional Chinese fish, widely used in dishes like “Chinese-style braised fish” or “sweet and sour carp.” It’s known for its delicate taste and is especially popular in the northern regions of China.
• Flounder: A flat fish with a subtle flavor, flounder is often used in delicate dishes where the focus is on the sauce, such as “steamed flounder with ginger and scallions.”

Each of these fish has its own role in Chinese cooking, and choosing the right one depends on the dish and how it’s prepared. Let's explore why these fish are used in Chinese restaurants and how they contribute to the flavor profile of popular dishes.

2. Tilapia: The Versatile Favorite

One of the most popular fish in Chinese restaurants is tilapia, and for good reason. It’s a versatile, mild-flavored fish that can adapt to a wide range of dishes. Tilapia is particularly beloved for its ability to absorb the flavors of sauces and seasonings. When cooked, it has a delicate, flaky texture that’s easy to eat, which makes it a favorite for people of all ages.

Chinese restaurants often use tilapia in dishes like “sweet and sour fish” or “ginger and scallion fish,” where the fish is deep-fried or steamed and served with a tangy, flavorful sauce. It’s also commonly found in hot pots, where it is cooked with a variety of vegetables and spices. Tilapia is an affordable option for restaurants, which makes it an excellent choice for high-volume dishes.

3. Catfish: A Southern Delicacy

Catfish is another fish commonly used in Chinese cuisine, especially in southern Chinese regions. With its firm texture and mild flavor, catfish works wonderfully in dishes where the fish needs to retain its shape, such as hot pots and braises. It’s particularly popular in dishes like “braised catfish in soy sauce” or “deep-fried catfish with chili sauce,” where its hearty texture pairs well with bold, spicy flavors.

The popularity of catfish in Chinese cooking is not just due to its texture but also because of its relatively affordable price point. In many Chinese-American restaurants, catfish has become a go-to choice for dishes that require a firm, meatier fish, making it an essential component of many menus.

4. Carp: The Traditional Chinese Choice

Carp is a staple in traditional Chinese cuisine and remains a popular choice for Chinese restaurants today. Known for its mild, slightly sweet flavor, carp is used in a variety of dishes. One of the most famous preparations is “sweet and sour carp,” where the fish is deep-fried and served in a tangy, syrupy sauce. Carp is also commonly braised in soy sauce, garlic, and ginger to create a rich, flavorful dish.

In addition to its taste, carp is considered auspicious in Chinese culture, particularly around Chinese New Year. The fish is often served whole, symbolizing abundance and good fortune. This cultural significance helps to explain why carp continues to be a beloved choice in Chinese cooking, especially for celebratory occasions.

5. Flounder: A Delicate Fish for Elegant Dishes

Flounder, a flat fish with a mild flavor, is another fish that’s frequently used in Chinese restaurants. Its delicate texture makes it ideal for steaming or poaching, where the fish can retain its flavor while absorbing the seasonings of the dish. One of the most popular dishes made with flounder is “steamed flounder with ginger and scallions,” a classic Cantonese recipe where the fish is steamed whole with ginger, garlic, and soy sauce.

Flounder’s subtle flavor also makes it a good choice for lighter preparations, where the focus is on the sauce or other ingredients. For example, flounder is often featured in soups and stir-fries, where its delicate texture complements the other components of the dish.

6. The Importance of Freshness and Sourcing

Regardless of the type of fish used, the freshness of the ingredients is crucial in Chinese cuisine. Fresh fish is essential for maintaining the flavor and texture that Chinese cooking is known for. Many Chinese restaurants, especially those that specialize in seafood, source their fish from reputable suppliers who ensure the highest quality. Some high-end Chinese restaurants even work with local fish markets to get the freshest catch available.

In addition to freshness, sustainable sourcing is becoming increasingly important in the restaurant industry. More and more Chinese restaurants are turning to sustainable fish farms or wild-caught options that adhere to eco-friendly practices. This is especially important as consumers become more aware of the environmental impact of overfishing and unsustainable farming practices.

Conclusion

The fish used in Chinese restaurants in America plays an important role in creating the delicious and diverse seafood dishes that we’ve come to love. From the mild, adaptable tilapia to the traditional carp, each fish brings something unique to the table. As Chinese food continues to evolve and adapt to modern tastes, the selection of fish will continue to reflect both tradition and innovation. Whether you're enjoying a steamed whole fish or a fiery catfish dish, the variety of fish used in Chinese cuisine will continue to delight and surprise food lovers across the country.