很多人做鱼时都把鱼头扔了,这是很可惜的.因为鱼头不仅味美,而且含有多种营养成分,特别是钙、纤维素等.民间有多吃鱼头令人聪明的说法是不无道理的.其实,只要作法得当,不管什么鱼头都可烹制成佐餐下酒的佳肴.下面简介三种吃法,有兴趣者不妨一试. It is a pity that many people throw fish heads when they make fish, because the fish head is not only delicious, but also contains a variety of nutrients, especially calcium and cellulose. In fact, as long as the proper approach, no matter what the head can be cooked into a wine under the table wine. The following three kinds of eating methods, there are interested people may wish to give it a try.