Tenchi fish (Tench) is highly nutritious, tender with few bones, and ideal for home cooking and nourishment.

Tench, whose scientific name is Tinca tinca, is a freshwater fish native to Europe, and large-scale farming of it is now established in many parts of China. Its body is somewhat cylindrical in shape, and its body color is mostly yellow-green or olive. It prefers to inhabit waters with abundant aquatic plants and clear water quality, and it is popular with consumers for its tender flesh and delicious flavor.

From a nutritional standpoint, tench is a high-protein, low-fat aquatic food ingredient. Its protein content is relatively high, its amino acid composition is fairly balanced, and it is easily digested and absorbed by the human body. The proportion of unsaturated fatty acids in the fish fat is relatively high, and it also contains various minerals such as calcium, phosphorus, iron and zinc as well as a variety of vitamins, so it can serve as a supplementary source of animal protein in the daily diet.

In terms of eating, tench has few intermuscular bones and delicate flesh, and home-style cooking methods such as steaming, stewing in soup and braising in soy sauce can all preserve its umami flavor well. Compared with some freshwater fish that have a stronger earthy or muddy taste, tench has a fresher flavor, which is one reason it often appears on family dining tables and in specialty restaurants.

When selecting and eating it, it is recommended to choose individuals that are alive and fresh, with intact body surfaces and clear, plump eyes, and to cook them thoroughly after cleaning. People allergic to fish protein should eat it with caution, and those who need to control purine intake should also consume it in moderation; eating it together with vegetables makes for a more balanced meal.