How to distinguish shad from scented fish
Shad is also known as late fish, time fish, three to three, three Lai fish, shad thorns. Yellowtail body long oval, about 24 centimeters long, the larger up to 50 centimeters or more. The head is laterally compressed, bluntly pointed at the anterior end, the mouth is large, telescopic, with a tilted cleft, the lower jaw is slightly longer, and there is a notch in the middle of the upper jaw, the posterior end of which reaches below the posterior margin of the eye. Gill rakers fine. Scales large and thin, finely striated; no lateral lines, longitudinal scales 41--47 on body side; transverse scales 16--17. Abdomen narrow, ventral surface with large, sharp ribbed scales arranged in serrated margins, 17--19 before ventral fins, 17--19 before ventral fins, 17--19 before ventral fins. Abdomen narrow, ventral surface with large, sharply ribbed scales arranged with serrated edges, 17--19 in front of the ventral fins, 12--15 behind the ventral fins; ventral fins very small, with large, elongate axillary scales at the base of the pectoral and ventral fins. Dorsal fin 17--18, starting opposite the ventral fin. Anal fin 18--20. Caudal fin y forked, covered with small scales. Body dorsum and head grayish black, upper side slightly bluish greenish glossy, lower side and abdomen silvery white, ventral and anal fins grayish white, caudal fin margin and base of dorsal fin blackish.
The scented fish is also known as scented oil fish, melon fish, fine-scaled fish, sea-born fish, fairy-born fish, and autumn-born son. In Japan, it is also known as catfish. The body is long and narrow and laterally compressed, the head is small and the muzzle is pointed, the mouth is large and the eyes are small. The dorsal margin is pale black, and the sides and abdomen are white. The tail is forked, without hard spines, and there is a small adipose fin behind the dorsal fin. The fins are yellowish when fresh, with a yellow spot above the ventral fin. The end of the scented fish's muzzle is recurved, forming a hooked muzzle. The mandibles have a protuberance at the front of each jaw, with a distinct depression between the two protuberances. The upper and lower jaws each have a row of broad, flat, fine teeth, movable and inserted in the skin. The plow bones are toothless, the jaws and tongue are dentate. The whole body except the head is equipped with small round scales. With blubber fins, body length up to about 30 centimeters.
What kind of fish is the fragrant fish
Around the time of the White Dew, in the swimming stream at the eastern foot of Cangshan Mountain, groups of fragrant fish swim leisurely in which the silver flashes, beautiful body.
The fragrant fish is extremely demanding on water quality, a little turbidity, will be nowhere to be seen. Good mountains and good water out of good fish, swimming stream township is also located at the foot of the Cangshan Mountain, lush grass, clear water and stone clean and the stream directly into the East China Sea, and has become one of the country's few production of fragrant fish.
The fish grows one inch in January and ends in October. It is also known as the "year fish". The whole fish is less than a city foot long. Because there is a cavity full of balsam on the back of the spine, can emit flavor, so it is called fragrant fish. Just listen to the fish "name", I believe that the diners have been thinking about.
The fragrant fish is full of fat, mellow and delicious, known as the "king of freshwater fish" reputation. Whether steamed, soup, fried or baked, all delicious. Jiang Wanzinc, however, only love frying. With more than ten years of experience in running restaurants, he has made a name for himself as a farmer's paradise. And the fragrant fish has become the signature dish of the farmhouse in the outer creek.
The fried fish, the body of the balsam seeped to the surface of the body, the whole fish was golden yellow, look at the color of the meal, eat outside of the crispy, tender, full of flavor, fresh flavor out of the mouth.
The fragrant fish is rich in protein, fat, iron, riboflavin, calcium, phosphorus and other elements, with the benefit of the lungs, cough, wide in the stomach, complement the effect of deficiency, can be said to be suitable for both young and old.
How to recognize the good and bad of the fish
The fish body is long and narrow and sideways flat, the head is small and pointed kiss, the mouth is big and eyes are small, the body is greenish yellow, the dorsal edge of the pale black, the two sides and the abdomen is white, there are small scales, the tail is divided, the fins do not have a hard spine, the dorsal fins after a small lipo-fin, the fins when fresh yellowish, the abdominal fins of the upper part of a yellow spot. On the dorsal spine of the ichthyoflagellate is born a cavity full of balsam, which is preferred for its ability to emit a strong aroma.