Carp Carp is a benthic fish. It has strong adaptability, can live in various waters, generally likes to move in the lower layer of water, and eats a lot of fattening after reproduction in spring. Swimming is slow in winter, and it often enters the deep water in the river, while it often swims into the water with weeds or deep water lake trough in the lake for the winter. Carp is elongated and slightly flattened. Both dorsal fin and gluteal fin have hard spines, and the trailing edge of the last thorn has serrations. The back is dark black, the side is dark yellow, the abdomen is grayish white, the lower lobe of caudal fin is orange red, and the chest, abdomen and gluteal fin are golden yellow, but not as bright as the lower lobe of caudal fin. At present, the introduced species are light golden yellow. Carp is tender and delicious, so it is a kind of first-class food fish.
Carp is one of the widely distributed freshwater fishes in China, which is distributed in rivers, lakes and ponds in Sichuan Province. It can be produced all year round. The reproductive season is April-June, and those born in February-March are the most fertile, generally 0.5-1kg. There are also those weighing more than 5 kilograms.
There are many ways to eat carp, such as braising in soy sauce, dry burning, steaming, frying, smoking and frying.
Grass carp grass carp often inhabit rivers, rivers and lakes. The body is elongated, slightly sub-cylindrical, with a round belly without edges, a flat tail and a long tail handle. In the oral position, the maxilla protrudes slightly from the mandible. The gills are short and rod-shaped and sparsely arranged. The hypopharyngeal teeth are comb-shaped comb teeth. The scales are quite large. The body is tawny, the back is bluish gray, and the abdomen is silvery white. The fins are light gray. Because it is completely herbivorous, with wide feed sources, fast growth and high meat quality, it has always been an excellent fish in China.
Grass carp is distributed in rivers, lakes and rivers, and can be produced in all seasons. The spawning season is from April to June.
Grass carp is suitable for braised, dry-roasted, fried, stir-fried and fried.
Crucian Carp Crucian Carp is a widely adaptable fish, which can be cultivated in deep or shallow water, clear or turbid water, running water or still water. But I prefer to live in a shallow river bend with weeds. Strong vitality, wide adaptability to various environments, and can grow and reproduce in adverse environments such as low oxygen and alkaline water. Carassius auratus is flat, thick and high, and its abdomen is round. Small head, big eyes, mouth position, no need. Scales are spiny, dorsal fin and gluteal fin are hard spines, and the trailing edge of the last thorn is serrated. The back and abdomen are gray and black, the waist is gray and the fins are gray. At present, the imported crucian carp is light golden yellow and small. However, because crucian carp has the advantages of tender meat, fresh taste and rich nutrition, it can regulate the stomach, benefit the five internal organs, treat edema, relieve cough and stop bleeding. Therefore, it is one of the important edible fish in China, which is more suitable for women to eat during lactation.
Carassius auratus is widely distributed in rivers, lakes, ponds and ditches. It can be produced all year round, and those who produce in February-April and August-1February are the fattest.
Crucian carp is suitable for cooking, frying, smoking and steaming. Such as "douban crucian carp" and "tofu crucian carp".
Silver carp, also known as silver carp. Silver carp likes to live in the middle and upper layers of water, and is lively and good at jumping. Usually inhabit the main stream and its affiliated water bodies to feed and fatten. Overwintering in the depths of the river bed of the main stream in winter, often in a state of not swimming. The fish is flat on its side, slightly higher and its abdomen is narrow. The head is big, which is a quarter of the body length. The mouth is big, the eyes are small, and it is located below the axis of the head. The gills are special and combine with each other to form spongy membranous sheets. Small scales. The dorsal fin is short without spines. The ventral membrane has fins at the back and lower parts of the fin base. The caudal fin is deeply forked. Silver carp, which can filter phytoplankton, has strong adaptability, rapid growth and economic consumption, has become an indispensable species for lake stocking and pond breeding.
Silver carp is distributed in rivers, lakes and ponds all over the country, and can also be artificially propagated. It can be produced all year round. The breeding season is from mid-April to July, and it is concentrated from May to June. It is best to produce in winter.
Silver carp can be braised, dried, sweet and sour, steamed and fried.
Silver carp, also known as "bighead carp" and "chubby fish", is one of the main economic fish in fresh water in China, mainly cultivated artificially. The head is big, the chest is wide, the mouth is big, the eyes are small, the scales are small, the back is slightly black, the ventral side is silvery white, and there are irregular black spots. Weighing 0.5-5 kg, the meat is tender and spiny.
All major water systems in China are distributed, and now they are mainly raised artificially, which is suitable for all seasons, with autumn and winter as fat.
Silver carp is mainly cooked, braised and made into soup, and can also be made into naan, such as "fish head in casserole".
Catfish catfish is also known as catfish Balang, river catfish and catfish. Catfish is fierce, inhabiting slow-flowing rivers and lakes, hiding during the day and being very active at night. It is a middle-lower layer fish. Wintering in deep-water caves after autumn. The fish body is elongated, the head is slightly flat, the body side is flat, and the body surface is smooth and scaleless. Mucous glands are abundant in the skin. The mouth is wide, upper, the end of the upper stool is vertically below the posterior edge of the eye, the lower jaw is prominent, the eye is small, it is covered with transparent film, and the eye spacing is extremely wide. The dorsal fin is short, without spines, located in the upper front of the colloidal fin, and the pectoral fin is round with a spines, the ventral fin is small, the arm fin is small, and the arm fin is extremely long. The caudal fin is short and the edge is slightly truncated. The back and sides of the body are mostly yellow-green in young fish and grayish brown in adult fish. The abdomen is grayish white, and the fins are grayish black. Catfish grows fast, with tender meat, less thorns, more meat and extremely delicious taste, and is one of the excellent edible fish in Sichuan.
Catfish are distributed in rivers, lakes, ponds and ditches. It can be produced all the year round, and those who produce in September-10 are the fattest. The spawning period is from May to July.
Catfish is often used for braising, dry-burning and steaming. Such as "braised catfish", "dry-burned catfish" and "steamed catfish".
Mullet mullet, also known as snakehead and black stick, likes to live in shallow water at the bottom of coastal mud and is a benthic fish. The mullet is scaleless, slightly cylindrical, with a flat tail, a flat head and scales at the top of the skull. Thick meat, big mouth. The base of dorsal fin and arm fin are very long, reaching the base of Bifin. The chest and abdomen are fan-shaped, and the end reaches about the middle of the abdominal fin. The caudal fin is round. The body is grayish black, the back of the body and the back of the head are dark black, and the abdomen is light. There are many irregular black spots on the side. There are two vertical black stripes on the head side. Dorsal fin, arm fin and tail fin have the same pattern in black and white. The pectoral fin and ventral fin are light yellow, and there is a black spot at the base of pectoral fin. Snakehead is widely distributed, with fast growth and strong vitality. Ponds, weirs, ditches, even small pools under anoxic conditions where ordinary fish can't live can adapt, and they can breathe on the water surface with the help of the auxiliary respirator in the suprabranchial cavity. It is not easy to die after leaving water, and the body after death is not easy to rot and deteriorate. Moreover, it has high meat content, less thorns, delicious meat and high nutritional value, so it is loved by the masses.
Snakehead is distributed in rivers, ponds, weirs and ditches, with few main streams. It can be produced all year round. The reproductive season is May-July.
Mullet is suitable for frying, frying, burning and steaming. Such as "steamed mullet" and "fried mullet slices".
The scientific name of Yayu Yayu is "Qikou Schizothorax Fish", which was called "Point C Fish" in ancient times. This is a benthic fish, which likes to live in rapids and waters with low water temperature. The mullet is long, slightly flat on one side, with a round abdomen, a blunt snout, and two pairs of whiskers. The body is covered with fine scales, neatly arranged, and the chest and abdomen are not exposed, with obvious scales. The back of the body is dark blue-gray, with tiny black spots on the upper side, the abdomen is silvery white, the dorsal fin and lateral fin are blue-gray, and the caudal fin is red. Tasmanian fish are mostly found in Minjiang River, Dadu River and other water systems in the upper reaches of the Yangtze River, with a common individual weight of 0.5-1kg.
Ya 'an, Leshan, Yibin and other places in Sichuan Province produce all the year round. The delivery period is from April to June.
Elegant fish is tender, with few thorns and fresh taste. It can be stewed, roasted, steamed and fried. "Ya fish in a casserole" is a traditional Sichuan dish.
Jiangtuan Jiangtuan, also known as Feituo and Haliotis diversicolor, is a bottom fish that lives in rivers. When foraging, it also moves in the middle and upper layers of water. Lay eggs in rivers. In winter, it overwinters in the deep water of the main stream or in the cracks of underwater rocks. The Jiang group is prolonged, with a deep round abdomen and a flat tail. The kiss is long, conical, and prominent forward. Lower mouth, crescent-shaped, with thick lips. Small eyes, lateral upper position. Must be four pairs, all shorter. There are several rows of sharp teeth on the upper and lower jaws. Shoulder bone is prominent, located in front and above pectoral fin. The top of the head is more or less bare, the body surface is bare and scaleless, and the lateral line is straight. The dorsal fin has hard spines, and the posterior edge has fine serrations. The pectoral fin spines are well developed and the posterior edge also has serrations. There is a fat fin on the upper front of the arm fin. The tail is forked and the body color is pink. Jiangtuan is a medium-sized economic fish, the largest of which can reach 10 kilograms, usually 2-3 kilograms, and it is a kind of fish that grows faster in the same family.
Sichuan Province and Chongqing's Zhongxian, Wanxian, Hechuan, Fuling, Jiangjin, Yibin, Pingshan, Leshan, Nanchong and other places produce all the year round. The delivery period is from late April to June every year.
The meat is tender and delicious, and it has no fine spines. Its swim bladder is thick and delicious, and it is known as the top grade of freshwater edible fish.
Its cooking methods are burning, steaming, frying, frying, etc., and steaming is the best. For example, "Steamed Jiangtuan" is one of the rare dishes in Sichuan Province.
Sturgeon sturgeon, also known as wax and herring, is a kind of freshwater fish. Generally live in the deep water area in the middle and upper reaches of the Yangtze River. The fish is elongated, spindle-shaped and slightly pentagonal in cross section. The head is wedge-shaped, the snout is tapering and slightly upturned. The tail is slender and the chest is straight. The back of the head is covered with thin small mastoid protrusions, which are very rough; There are obvious small thorns on the side of young individuals. Small eyes, lateral position. Nose is large and located in front of eyes. The mouth is lower, and it can stretch freely; The body is covered with five rows of bone plates, and the row on the back is the largest. The epidermis between the rows of bone plates is covered with small granular protrusions, which are rough to the touch, especially for young individuals. The gill arch is thick, and the gill rakes are small and thin, and arranged closely. The dorsal fin is located at the back of the body, and the starting point is vertically above the midpoint of the distance from the base of the ventral fin to the starting point of the arm fin. The pectoral fin is located on the ventral surface of the chest. The caudal fin is crooked and the upper leaf is particularly developed. The anus is near the base of the pelvic fin. The head and back are grayish brown, the ventral surface is grayish white, and the fins are bluish gray. Sturgeon is tender and delicious, with few spines and broken bones. The swim bladder and notochord can be used to make fish glue, so it is a large-scale economic fish.
Sturgeon is published in Chongqing, Fuling, Zhongxian and Wanxian. It can be produced all year round, and the reproductive period is 9-11month.
The fish is often dried, fried, fried, fried and steamed. Such as "braised sturgeon" and "fried sturgeon slices".
Mandarin fish Mandarin fish is also known as spiny thin fish, flower fish (fish season) and mandarin fish. Siniperca chuatsi is fierce and feeds on fish and shrimp. Like to live in flowing water environment; Often swim in shallow coastal areas and spend the winter in rock caves in winter. The fish body is short and flat on the side, with a large eye diameter, and the front part is slightly curved and not very bulging. Big mouth. The back and sides of the body are brownish yellow with metallic luster, and the abdomen is grayish white. There is a brown oblique stripe before the snout passes through the dorsal fin of the orbit, and there are many vertical black stripes and irregular brown-black patches and spots on the side of the body, and there are also black spots on the odd fin connected with stripes. Siniperca chuatsi has the advantages of tender meat, few scales and thorns, and delicious taste, and is a good fish loved by the masses.
Mandarin fish are distributed in Yibin, Chongqing, Hechuan, Nanchong and Leshan. It is produced all year round, with the fattest in February-March, mostly "big-eyed mandarin fish", but the output is less.
Mandarin fish is suitable for steaming, braising, dry-burning, frying, etc. Such as "steamed mandarin fish" and "braised mandarin fish".
Shuimizi Shuimizi is also called "Feituo" and its scientific name is "tong yu with round mouth". This is a benthic fish, which lives in flowing water and overwinters in the rocky place at the bottom of the river in winter. The water hyacinth is long and cylindrical, with a prominent bulge on the back of the head. The head is small, the snout is wide and round, the mouth is lower, and there are a pair of whiskers, which are extremely thick and long. The body is covered with small scales and is brass-colored, sometimes fleshy red, and the abdomen is pale yellow. The common individual weight of water hyacinth is 0.5-1kg, and the heaviest weight can reach 3-4 kg. It is mostly found in the upper reaches of the Yangtze River and the lower reaches of Jinsha River have the highest yield. Shuimizi is a treasure of freshwater fish because of its tender and plump meat and delicious taste.
Yibin City, Leshan City, Sichuan Province, Wanxian County and Fuling area in Chongqing are more common. It is produced all year round.
Roast, steamed and fried dishes are more common, with braised and steamed dishes as the top. In Sichuan cuisine, we often make banquet dishes, such as steamed rice dumplings and braised rice dumplings.
Rock carp rock carp often inhabit the bottom layer with slow current, so it is a benthic fish. In winter, she overwinters in crevices or deep pits in the river bed, and after beginning of spring, she begins to swim upstream to spawn in various tributaries. The fish body is flat, the back is raised and the abdomen is round; The body is dark black (the larvae are silver gray). There is a black spot at the back of each scale, so there are obvious black stripes12-13 on the body side. Because it has the advantages of small body cavity, thick and tender meat, few thorns and extremely delicious taste, it is a superior fish that people like to eat.
Jiangjin, Changshou, Fuling, Zhongxian and Wanxian in Sichuan and Chongqing are all produced all year round.
Rock carp is cooked by roasting, frying, frying and steaming, among which dry roasting is the best, such as "dry roasted rock carp", which is one of the precious dishes in our province.
Rock Climbing Fish Rock Climbing Fish is also called "Stone Climbing Son", and its scientific name is "Stone Spots (Fish Signs)". This is a kind of flowing benthic fish, which has no migratory phenomenon. It mostly lives in rocky places in ravines and rapids. It has a flat body, a big head and a small tail, a wide mouth, a thick lip, a slightly arc shape, four pairs of whiskers, small eyes, a large and wide pectoral fin on the top of the head, a round shape, a sucker shape, and a bluish gray black with a slight yellow color when living. It is often attached to the stone with a flat abdomen and the ventral surface of the mouth and chest. Rock climbing fish is generally14-17 cm in length, which is one of the main economic fish in the Minjiang River in the upper reaches of the Yangtze River. Its meat is tender, rich in fat and delicious. It is the top grade of wild fish.
Rock climbing fish are mainly produced in the upper reaches of Minjiang River, Jinsha River and Yalong River in Sichuan Province, and are produced in all seasons. August-September is fat.
Roast, stir-fried and fried dishes are common, and roast is the most important. For example, "Garlic climbing fish with stones" is a famous Sichuan dish.
Qingbo Qingbo likes to live in a flowing water environment, and is a bottom fish with a slow growth rate. Winter often overwinters in deep pits and caves in the main stream and tributaries. Body length, slightly flat. The head is tapered and the kiss is round and blunt. Must be two pairs. The back of the body is bluish black, the abdomen is grayish white, and the scales on all sides have obvious black edges. There is a black spot at the base of the caudal fin. The meat is tender and delicious, and people like it.
Qingbo is distributed in Nanchong, Sichuan Province, Jiangjin and Hechuan in Chongqing. It can be produced all year round.
Qingbo is often used for braising, dry-roasting, frying and frying fish fillets.
Huang Lading Huang Lading, also known as Pelteobagrus fulvidraco and (fish history) silk, is long, with a flat front, a flat back and a wide mouth; There is one thorn in the back and one thorn in the chest fin, which is a common upper-middle type edible fish. It has a large yield and weighs about 200-1000 g, so it has high edible value.
Yellow Latin is widely distributed in major water systems in China, mainly in western Sichuan, Leshan and Emei. At present, artificial farming is the most common.
Yellow Latin is nutritious, suitable for burning, stewing, steaming, etc., and is mostly used in hot pot and boiled dishes. It is suitable to eat in summer and autumn.
White Turtle White Turtle lives in the environment of rapids, likes to move at the bottom and overwinters in the deep water of the main stream in winter. Long and flat on the side, the kiss is blunt, round and prominent, and the mouth is lower. The dorsal fin has a soft thorn and the trailing edge is serrated. Scales and thorns are many. The tail is forked, and the upper leaf is slightly longer than the lower leaf. The back is bluish gray and the abdomen is white. Because of its fast growth, tender meat and delicious taste, it is one of the main economic fish in the upper reaches of the Yangtze River.
White turtles are distributed in rivers and rivers. It can be produced all year round.
White turtle is suitable for braising, dry-burning, frying and steaming.
Peach Blossom Fish The scientific name of Peach Blossom Fish is Stone Fish, which is a common fish in southern provinces and regions, and is mostly found in freshwater rivers and lakes. Because the body tattoo is red and green, it lays eggs in the peach blossom season, so it is named fancy fish and peach blossom fish. Adult fish mostly weigh 0.1-0.2kg, and the meat is tender and plump. The ancients often used this fish as a catfish, and it has the efficacy of treating tinea and sore poison. Peach blossom fish is widely used, and it is more common in high and middle-grade banquets.
Peach blossom fish are mainly produced in the provinces of the Yangtze River basin, especially in Hubei, Sichuan and Chongqing, and are commonly found in streams and freshwater lakes in Yibin, Leshan, Fuling and Wanxian. April-June is fat.
Peach blossom fish can be fried, roasted, steamed and fried, and "Peach blossom fish in tomato sauce" is a famous dish.
Eel Eel is also known as green eel and white eel. The body is slender, the front part is nearly cylindrical, and the back part is slightly flat. Smooth and sticky. The head is long and sharp, the mouth is large, the upper and lower jaws have fine teeth, and the lips are thick, which is fleshy. The eyes are small and located above the mouth. The branchial foramen is small, located below the base of pectoral fin, and separated from the left and right. The lateral line is complete, the scale is thin and long, and it is hidden in the epidermis. The tail fin is pointed at the end.
Eels are distributed in Chongqing, Yibin, Leshan and other places, as well as the Yangtze River, Jinsha River, Minjiang River, Jialing River trunk and tributaries and their Tongjiang lakes. It is produced all year round, but the output is not large. The mature age is about 5-8 years.
The back is dark brown, the abdomen is white, and there is no spot. Eel meat is tender, delicious, rich in fat and high in nutritional value. It is one of the first-class edible fish and can be used as medicine to treat tuberculosis, female strain and other diseases.
When sorting eels, you should first spread dry charcoal ash on the ground, then put the fish on it, let it move to remove mucus, wash it with water, then cut it into shreds, slices and pieces for later use, but be careful not to break the gall bladder. Often used for steaming, burning, frying, frying, etc. Such as "steamed eel" and "braised eel".
Loach fish Loach fish is also called "loach", which was called "*" and "Loach" in ancient times. Misgurnus anguillicaudatus is widely distributed in all parts of China except Qinghai-Tibet Plateau. I like to live in the still water bottom of ponds, paddy fields, ditches and lakes, and often drill into shallow cement. The body is slender, the front part is cylindrical, the back part is flat, the fin is round, the head is pointed, the kiss is prominent, the mouth is small, the beard is 5 pairs, the scale is small, the body is gray-black, and there are many small black spots, and the largest one is 30 cm long.
Misgurnus anguillicaudatus contains high protein, low fat and rich nutrition, and has the functions of invigorating middle qi, eliminating moisture, treating thirst and so on. When used in dishes, it is suitable for burning, frying and boiling soup. Such as dried loach fish, steamed loach fish, spiced loach fish and so on.
Dongpo cuttlefish is also called cuttlefish, Dongpo fish. According to legend, Su Shi, a great poet, often washes his pen in water, and the water turns black. This fish is born in this water, hence the name. Its body length is slightly cylindrical, its head is wide and flat, its mouth is slightly square, its lower position is unnecessary, its kissing edge is divided into tassels, its lower part is provided with suction cups, and its upper part is provided with papillae, which is unnecessary, and its body length is 20-70 cm. The meat is thick and fatty and delicious. China is mainly distributed in the upper reaches of the Yangtze River and Yunnan Yuanjiang, Lancang River and other water systems. Leshan and Xichang are more common in Sichuan Province. June-September is the best edible period.