Much of the fish eaten in China is similar to that of the west like: carp, porgy, sea bass, catfish, cod, herring, trout, mullet, smelt, sea perch, salmon, shad, tuna, snapper, sole, sturgeon, turbot.

Shellfish also include familiar varieties: shrimp, prawn, crab, lobster, clams, oysters, and scallops.

Fish in China are often bought alive and kept in large vats of water until ready to be cooked. This retains their freshness ; also it combats the lack of commercial refrigeration.

Preserving, salting, or cooking techniques, too, are widely used at the time of the catch. Some Chinese are so fond of salted fish that they eat it at almost every meal; it is soaked, seasoned with fresh ginger, and steam cooked over rice.