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鱼肉嫩鲜美,不皿于小黄鱼。清《崧厦志》载:“万历府志:梅花时有之,梅鱼、鲻鱼,数异品也。”真正的梅鱼必须产在梅雨季节,且需是梅雨绵绵、久日不见阳光,或者大雨如注,梅鱼到后海洄游排卵,新水活流翻滚,梅鱼成群浮游水面之时,所捕获的梅鱼其味最佳。梅鱼肉极为细嫩,清蒸梅鱼入口即化,连筷子也难以夹住。在上虞,后海梅鱼一直被奉为席上佳肴,外出游子归来,外地客商到上虞考察,热情的主人都会点盘梅鱼尝鲜。梅鱼无论清蒸、红烧,或与咸芥菜清炒,都极鲜美入味。