In general, there is no clear clinical research to prove that patients with kidney disease cannot eat fish, if the fish is fresh and clean, moderate consumption helps to supplement the body’s nutrition, so there is no so-called three kinds of fish that can not be eaten. But one of the basic functions of the kidneys is to remove metabolites from the body, such as patients suffering from renal insufficiency, renal failure, uremia, hyperuricemia and gout, should pay attention to avoid excessive consumption of fish containing purines and high cholesterol, which may cause an increased metabolic burden on the kidneys and even lead to relapse or aggravation of the disease. 1, high purine fish: such as cod, sea bass, eel, sardines, anchovies, white pomfret, etc. The fish with high cholesterol: such as grass carp, crucian carp, silver carp, small yellow croaker, etc., contain relatively more cholesterol, a large number of cases of eating, may cause the patient’s blood lipid elevation, easy to increase the risk of cardiovascular disease on the basis of kidney disease, while making the burden on the kidneys increased, which is not conducive to the return of the disease. For the cooking method when eating fish, it is recommended to choose a light, low-fat way, such as steaming, and it is not recommended to use deep-fried, spicy boiled and other heavier taste cooking methods. In addition, kidney disease patients should control the intake of salt, especially those who have developed severe edema, should also control the intake of water, to high-quality protein diet, should avoid smoking and alcohol, avoid the intake of spicy, irritating food. At the same time, they should eat less other foods with high purine and high cholesterol, such as animal offal, egg yolk, fatty meat and butter.