Anchovy is commonly known as "crabs", the scientific name is "crabs", is a valuable economic fish, because of its tail forked like the phoenix's tail, short red, thin, narrow and long, like the tail of the phoenix, so it is called.

The anchovy is a migratory small fish, usually inhabiting the outer sea, every year in late spring and early summer is a group from the sea into the river, in the middle and lower reaches of the freshwater inlet for the spawning back to the swim.

In addition, the anchovy is also native to South America, killifish ornamental fish peacock fish common name. Any colorful ornamental "anchovy" generally refers to the peacock fish. Anchovies are found in Guyana, the East China Sea and the South China Sea.

Scientific name of the anchovy crabs, also known as the copy of the fish, yellow crabs. It is a migratory fish. The body is long and laterally compressed, 10-19 centimeters long, with a short, rounded muzzle and a lower mouth. The body is covered with round scales, and the ventral margin has ribbed scales. The anal fin is connected to the lower lobe of the caudal fin, the tip of the caudal fin is small, the body is silver-white, and the body ridge is light green.

Living offshore, it migrates into the estuary every spring and summer to spawn. At this time, the female is full of eggs, also known as crabs, and the meat is very tasty. It is distributed along the coast of China and is the main economic fish species in coastal estuaries.

Expanded Information:

Morphological Characteristics:

Smaller, with a long and laterally flattened body that tapers backward, rather like a knife. The muzzle is short and slightly rounded, the mouth is large, inferior, slanted, the dorsum of the body is light green, the sides and belly are silvery white, the body is covered with large, thin, rounded scales without lateral lines, the six fins in front of the pectoral fins are prolonged and free and filamentous, and the anal fins are large and connected to the caudal fin.

The flesh of Chongming anchovy is delicate and rich in nutrition. Braised anchovies are attractive in color and lustre, tender and fresh in taste, which makes people's appetite doubled; fried anchovies are burnt on the outside and soft on the inside, crispy and tasty, which are good for banquets; canned anchovies are exported to foreign countries, which are highly favored and in short supply.

The anchovies will be strung up one by one, dried in the sun, can be stored for a long time. Steamed dried anchovies, fragrant, fresh and refreshing, can greatly open the appetite.