你知道哪些魚類的吃法與用途？
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"desc": "漁業是人類重要的蛋白質來源之一，但在食用之外，水產加工也帶來許多的產業價值。 一隻魚，從頭到尾，可以說全身是寶，列舉一些案例，讓我們了解人們如何「魚」盡其用",
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"desc": "是魚類的頭部，從口部開始一直到魚鰓末端，眼睛、口、舌頭、鼻孔、腦、鰓都是魚頭的一部份。<br><br>除了食用，也有許多飼料所使用的魚粉是用魚頭、魚骨磨製而成。<br>",
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"desc": "有些老饕認為魚頭是整條魚中最好吃的部位。例如一般人熟悉的沙鍋魚頭、剁椒魚頭、魚頭火鍋……等。",
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"desc": "魚鱗約佔魚體重的1-5%，是一種多功能的組織，具有偽裝、保護、維持魚體外形以及避免微生物侵害以抵抗疾病等作用。\n\n \n<br><br>據研究，魚鱗中約含有50%的膠原蛋白(collagen)及氫氧基磷化石(hydroxyapatite,HAp)，膠原蛋白主要被廣泛應用在美容保養品、保健食品、醫學與生醫材料。此外，其所內含的氫氧基磷灰石也可作為強化骨質或牙齒之醫療補助品原料。",
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"desc": "臺灣是海島國家，人們食用魚鮮的文化起源甚早。在煎、煮、炒、炸、燉、烤、紅燒……等各種魚料理之外，魚肉還有各式各樣的食用方式與加工製品，例如魚鬆、魚丸、魚餃、魚漿、魚酥、魚油、魚麵、魚罐頭等。",
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"desc": "1.<span><span><a target=\"_blank\" rel=\"nofollow\" href=\"https://www.tfrin.gov.tw/News4.aspx?n=316&sms=9045\">水產試驗所_水產食譜</a><br>\n</span><a target=\"_blank\" rel=\"nofollow\" href=\"http://web2.nmns.edu.tw/PubLib/NewsLetter/104/327/4.pdf\"><span><br>\n</span>2.屈慧麗、劉曉嵐。2015。給愛鯊魚的史前人按讚。國立自然科學博物館簡訊，第327期 (104年2月)，第四頁。</a></span>\n\n \n\n<br><br>3.<a target=\"_blank\" rel=\"nofollow\" href=\"http://kmweb.coa.gov.tw/subject/ct.asp?xItem=176047&ctNode=5511&mp=315&kpi=0&hashid=\">行政院農業委員會。2015。烏魚館 - 烏魚三寶是指？。行政院農業委員會。</a>\n\n<a target=\"_blank\" rel=\"nofollow\" href=\"https://www.ofdc.org.tw/webs/fishinfoDetail.aspx?sn=30070\"><span><br>\n</span><br>4.陳香吟。2015。鮪魚資源的全魚利用：鮪魚副產品簡介。摘譯自INFOFISH\nInternational 2014年第5期，37-40頁。國際漁業資訊，第267期，2015年2月。</a>\n\n <br><br>5.<a target=\"_blank\" rel=\"nofollow\" href=\"http://www.fa.gov.tw/upload/170/2014091715370856168.pdf\">蔡為之。2014。點石成金-台灣鯛的蛻變。漁業推廣，第336期，第10-11頁。</a>\n\n \n\n<br><br>6.<a target=\"_blank\" rel=\"nofollow\" href=\"http://e-info.org.tw/node/99944\">TEIA環境資訊中心。2014。「鯊魚劍」鋸鰩瀕危 IUCN提全球保育計畫。摘譯自2014年6月5日ENS南非，德班報導；姜唯編譯；蔡麗伶審校。TEIA環境資訊中心，2014年06月11日。</a>\n\n<a target=\"_blank\" rel=\"nofollow\" href=\"http://www.tfrin.gov.tw/friweb/frienews/enews0088/t1.html\"><span><br>\n</span><br>7.高淑雲、吳純衡。2013。魚骨在休閒食品之應用。行政院農業委員會水產試驗所電子報，第88期，2013年08月30日。</a>",
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來源:
臺灣魚類資料庫