Why is there only half of shad in the restaurant?

The reason why there are only half of the shad in the restaurant is that the nutrients of the shad are all on the phosphorus slices. In order not to reduce the nutritional components of fish scales, shad is divided into two halves for cooking. In addition, shad is different from other fish, because it is rich in fat under the scales and needs to be steamed with scales. If it is complete, then one side of the scale must be soaked in the juice of steamed fish, which destroys the delicacy of the scale of shad. So traditionally, only half the fish is served, that is, only half the scales are steamed.