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Can someone help me find out what kind of fish I caught in the wild?

Four-gill Bass

Four-gill Bass is one of the famous specialties of Jiangsu Province. It is mainly produced in the middle and lower reaches of Guanhe River. Each fish weighs 3-5 kilograms, and the big one can reach Weighing several dozen kilograms, this fish has a blue-gray body with black spots on both sides and dorsal fin. It actually has only two gills, but there is a deeper wrinkle on each gill cover. It looks like four gills, so it is called . This kind of fish is only produced in Guanhe and Songjiang in China. According to fishermen, the fish from Songjiang is not as big as the one from Guanhe, and the meat quality is not as delicious as that from Guanhe.

Chinese scientific name

Four-gill bass

Latin scientific name

Trachidermus fasciatus Heckel

Also known as

, Flower Lady, Flower Drum Fish (Chongming, Northern Jiangsu), Wife Fish

Kingdom

Animal Kingdom

Order

Perciformes

Family

Cottidae

Genus

Trachidermus

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English name

Roughskin sculpin

This fish is native to seawater and can also grow in freshwater. Since Guanhe is a combination of sea and river, it adapts to its living habits. Its main characteristics are fast growth, and it can grow to more than one pound in one year. It has strong adaptability to salty water, has few diseases, and has delicious meat. It lives in the middle and lower layers of the water. , adult fish feed on small fish and shrimps. There are abundant seedlings in Guanhe River. Every year from late April to early May, that is, from Grain Rain to Beginning of Summer, the seedlings are concentrated. When the reed flowers are in full bloom in late autumn and early winter, groups of four-gill bass swim there. Near the opening of the mountain at the mouth of the offshore river, it does not enter the Guan River until around the beginning of summer the following year, and lay eggs in the areas of Chengang, Shuanggang and Xiangshuikou.

The fish meat is white and tender. After cooking, the meat looks like garlic cloves. The soup is milky white, thick and sticky, fragrant and delicious.