Why can the scales of the Reeves shad (Tenualosa reevesii) be eaten?

Silver carp fish scales are edible because they are soft in texture, rich in nutrients, and non-toxic—unlike the hard scales of most other fish species. In fact, the scales are considered a premium edible part of the silver carp, offering a delicious and fragrant flavor when cooked. However, if you experience allergic reactions, stomach pain, or other discomfort after consumption, or if the scales appear spoiled or have an unusual odor, it is advisable to seek medical attention promptly.

Silver carp scales are thin and translucent, rich in collagen, unsaturated fatty acids, and various minerals. These nutrients are easily digested and absorbed by the human body, helping to nourish and replenish essential elements. The scales contain no harmful substances and meet food safety standards for consumption.

Unlike typical fish scales, which are tough and difficult to chew and digest due to their thick keratin layer, silver carp scales have a unique structure: their keratin layer is thin and highly hydrated. After cooking, the scales become tender, soft, and pleasantly chewy (Q-textured), enhancing rather than detracting from the eating experience and adding depth to the dish's flavor and mouthfeel.

When preparing silver carp, there's no need to scrape off the scales—simply rinse the surface thoroughly to remove impurities. Recommended cooking methods include steaming and braising, ensuring the fish is fully cooked. When serving, pair with light side vegetables to balance the flavors. Individuals with known food allergies should try a small amount first to avoid adverse reactions, and excessive consumption should be avoided.