白鱼, or "white fish," refers to various species of fish that have a light-colored flesh. Commonly found in freshwater and some saltwater environments, these fish are known for their mild flavor and delicate texture. They are often used in cooking due to their versatility and can be prepared in numerous ways, including grilling, frying, or steaming. In Chinese cuisine, 白鱼 is particularly popular in dishes like 清蒸 (steamed) or 红烧 (braised) preparations. The fish is not only enjoyed for its taste but also for its nutritional benefits, as it is a good source of protein and omega-3 fatty acids.