Anchovies, commonly known as "Coilia ectenes" and scientifically known as "Coilia ectenes", are rare economic fish. Anchovies are small migratory fish, which usually inhabit the open sea. Every year, they enter the river in groups from the sea in late spring and early summer, and spawn at the freshwater entrance in the middle and lower reaches. Distributed in Guyana, East China Sea and South China Sea.

brief introduction

Wenzhou has been handed down from generation to generation, and there is a saying that "Yandang wine, tea, mountain plum and river-heart temple are followed by anchovies". Every March, anchovies living in shallow waters go up the river and flock to the river around the lonely island in the heart of the river. Fishermen in the suburbs drove their boats and cast nets to catch fish. At most, it is in the river behind Jiangxin Temple. This fish has many eggs in its abdomen, and its meat is tender and can be cooked, but it is often fried in oil by the people, and it tastes fragrant, crisp and delicious. According to legend, Wang Shipeng (a native of Yueqing), the champion of the Southern Song Dynasty, studied in a lonely island in the heart of the river. Because he is diligent and eager to learn, he moved the Dragon King of the East China Sea and specially gave him this kind of fish called "Ziyin".

distribution range

Venezuela, Guyana, West Indies (peacock flower catfish); China's East China Sea, Yellow Sea, Bohai Sea and South China Sea (Coilia ectenes).

morphological character

Small in size, long and flat on the side, tapering backwards, quite like a knife. The snout is short and slightly rounded, with a large mouth, lower position, oblique mouth crack, light green back, silvery white side and abdomen, and the body is covered with large and thin round scales, without lateral lines. The six fins in front of the pectoral fin are extended, free into filaments, and the gluteal fin is large and connected with the caudal fin.

Chongming anchovies are delicate and nutritious. Braised anchovies are attractive in color, tender and delicious in meat, which makes people's appetite double; The fried anchovies are crispy and delicious, and they are the best in the banquet. Canned anchovies are exported to foreign countries, which are favored and in short supply. String the anchovies one by one and dry them in the sun, but they will last for a long time. Steamed dried anchovies are fragrant, delicious and refreshing, and can stimulate appetite.

The fish has a slender figure, a flat back and a very beautiful tail, and the size and color of the fish are quite different between male and female. The male fish is thin and thin, with a body length of 4 ~ 5 cm. The dorsal fin is long and pointed, the caudal fin is wide and long, accounting for more than half of the total length, and the caudal stalk is longer than the caudal stalk. According to the shape of its tail fin, it can be divided into early tail, lower sword tail, double sword tail, piano tail, needle tail, round tail, flag tail, fan tail, triangular tail, cut tail and pointed tail. Its body, dorsal fin and caudal fin are colorful, mainly including red, blue, black, yellow, green, tiger skin and variegated colors. Some male fish have small blue-black spots on their tails, like peacock's tail feathers, hence the name. The female fish is stout: the body length can reach about 7 cm, and the body color is dim, fleshy and slightly transparent, and the color of dorsal fin and caudal fin is much inferior to that of male fish.

Peacock fish is the most common and favorite fish in tropical fish. It is small and exquisite, lively and active. The male fish is about 4~5 cm long, and its tail handle and tail fin account for about 2/3 of its length. The female fish can reach 6 cm in length, and its tail stalk and fin account for more than 1/2 of the whole body. The male fish is colorful, including red, orange yellow, green, cyan, blue and purple, and the key colors are light red, light green, light yellow, red, purple and Kong Quelan. There are blue-red spots on the tail fin and abdomen, and there are light-colored rings around it, which are like peacock tail feathers, so it is named after it. The dorsal fin is short and high, and the caudal fin is wide and long, and it has various shapes such as piano tail, round tail, upper sword tail, lower sword tail, fork tail, square tail, torch tail, tooth tail and big tail.

The body color of female fish is much inferior to that of male fish, and most of them are single silver gray. Although there are some patterns on the tail fin, they are not as bright as male fish. The fins of female fish are shorter than those of male fish, but their body length is about twice that of male fish.