The shad is flat and long, white as silver, and the meat is tender. It is named after going up the river from the coast from May to June every year. It is one of the rare freshwater fish, and is listed as the first of the four famous fish in China: shad, A (Chinese sturgeon), pomfret and yellow croaker. The shad are mainly produced in Xijiang River, Qiantang River and the lower reaches of the Yangtze River, among which Zhenjiang shad is the most tender and full. There is a lot of fat under the scales of shad, so it is generally not scaled when cooking, and steamed with scales to keep the real taste. The nutritional value of shad is extremely high, and it contains protein, fat, iron, calcium, phosphorus, riboflavin and other nutrients.
Saury is long and thin, quite like a sharp knife, and its whole body is silvery white, glittering and translucent and lovely. Yangtze River ports are distributed from March to April every year, so Zhenjiang area is known as "spring saury and summer shad", which is tender, fat but not greasy and delicious. There are many cooking patterns, such as "sweet and sour crisp swordfish", "double-skinned fish with white sauce" and "steamed swordfish".
Catfish has a conical head, a long tail, a small mouth, a big belly, no scales, few thorns, tender meat and many vitamins.
Shad is a kind of river-sea migratory fish with rich nutrition and high medicinal value, which is listed in the Red Book of Endangered Animals in China. Today, it is hard for people to see the beauty of shad. Herring, long oval, flat side. It is about 24 cm long and the largest is more than 50 cm. The head is flat, the front end is blunt, the mouth is big, the mouth is in the terminal position, the cleft lip is inclined, the mandible is slightly longer, there is a notch in the middle of the maxilla, and the back end extends below the posterior edge of the eye. Gill rake is very good. Scales are large and thin, with fine lines on them; There is no lateral line, and the horizontal and vertical scale is 41~ 47; Horizontal scale 16 ~ 17. The abdomen is narrow, and there are large and sharp scales on the ventral surface, which are arranged with serrated edges. There are 17 ~ 19 in front of the ventral fin and 12 ~ 15 behind the ventral fin. The ventral fin is very small, and there are large and growing axillary scales at the base of pectoral fin and ventral fin. Dorsal fin 17 ~ 18, the starting point is opposite to the ventral fin. Gluteal fin 18 ~ 20. The caudal fin is deeply forked and covered with small scales. Hugh's back and head are gray-black, the upper side is slightly blue-green luster, the lower side and abdomen are silvery white, the ventral fin and gluteal fin are gray-white, and the tail fin edge and dorsal fin base are light black. During the breeding season from April to June, shad will swim upstream and lay eggs in the middle and lower reaches of the river. The food is mainly plankton, and sometimes other organic matter is also eaten. It is distributed in the South China Sea and the East China Sea, and also in the middle and lower reaches of the Yangtze River, the Pearl River and the Qiantang River.
The body is rectangular and relatively flat, generally 25~40 cm long. Big mouth, end position. Kiss tip, the lower jaw is slightly longer than the upper jaw. There is an obvious depression in the middle of the maxilla, and there are no teeth in the maxilla and maxilla. Fat eyelids developed, almost covering half an eye. The gills are big. The scales are big, round and thin, with fine lines on them. There is no side line. There are large and pointed scales in the abdomen, which are arranged in a zigzag pattern. Pectoral fin 1 pair, ventral fin 1 pair, and ventral fin is extremely small; One dorsal fin and one anal fin, dorsal fin strip 14~ 15, anal fin strip16 ~18; The caudal fin is deeply forked and covered with small scales. The back and head are gray with a slight blue luster, and the sides and abdomen are silvery white. The ventral fin and gluteal fin are grayish white, while the other fins are dark blue and green.
[Edit this paragraph] Source
The shad are migratory fish. When they enter the river to lay eggs, the fish schools are concentrated, forming a fishing season. The main producing areas are in the Yangtze River basin, with more output in Zhenjiang and Nanjing, and the Xijiang River of the Pearl River can also be seen in the 1970s and 1980s. ..
[Edit this paragraph] Composition
Every 100g food contains 65g of water, protein 16.9g, fat 16.9g, carbohydrate 0.2g and ash1g. Calcium 33 mg, phosphorus 2 16 mg, iron 2. 1 mg, trace thiamine, riboflavin 0. 14 mg and nicotinic acid 4 mg.
[Edit this paragraph] Sexual taste
Gan, Ping.
1 dietotherapy materia medica: "Ping."
2 Outline: "Sweet in taste, flat in nature and non-toxic."
[Edit this paragraph] Tropism of Meridian
Materia Medica seeks truth: "enter the spleen and lungs."
[Edit this paragraph] function
(1) Herbs of Dietotherapy: "Tonifying deficiency."
② Daily Materia Medica: "Fast stomach qi."
(3) Ben Feng Jingyuan: "Reinforce the middle, warm the middle, and replenish the deficiency."
[Edit this paragraph] Avoid
(1) Dietotherapy Materia Medica: "Micro-eruption."
(2) Seek the source of materia medica: "Furuncle and swelling."
[Edit this paragraph] Nutrition
1. The fresh meat of shad is delicate and has high nutritional value, and it is rich in protein, fat, riboflavin, nicotinic acid, calcium, phosphorus and iron.
2. The fat content of shad is very high, almost ranking first among fish. It is rich in unsaturated fatty acids, has the function of lowering cholesterol, and is beneficial to prevent arteriosclerosis, hypertension and coronary heart disease.
3. The scale of shad has the effect of clearing away heat and toxic materials, and can be used to treat diseases such as sores, chancre, fire and water burns.
[Edit this paragraph] Suitable for the crowd
The general population can eat it.
1. Suitable for patients with weak constitution, malnutrition, cardiovascular diseases, children and parturients;
2. People who eat too much scabies, are allergic to the body and have itchy skin should not eat it; People suffering from pain, lupus erythematosus, lymphoid tuberculosis, bronchial asthma, nephritis and carbuncle are not suitable for eating.
[Edit this paragraph] Cooking instructions
1. Because the scale of shad is rich in fat, it is not peeled when cooking to increase the flavor of the fish;
There are many cooking methods for shad, among which steaming, stewing, roasting and stewing are the most common.
[Edit this paragraph] Therapeutic effect
The shad meat is sweet and flat, belonging to the spleen and stomach meridian;
Has the effects of tonifying deficiency, strengthening tonics, warming middle warmer, invigorating qi, invigorating spleen, stimulating appetite, clearing away heat and toxic materials, and treating ulcers.
[Edit this paragraph] Other related
In fish taxonomy, shad belongs to the genus shad. Once known as the "Four Famous Fish" in the history of China with the Yellow River Carp, Taihu Whitebait and Songjiang Bass, it has enjoyed a long reputation for thousands of years. As early as the Han Dynasty, shad became a delicacy. Yan Guang (Zi Ling), a famous figure in the Eastern Han Dynasty, refused the call of Emperor Guangwu Liu Xiu to become an official on the grounds that shad was delicious, making shad famous all over the world. Diaoyutai in Yan Ziling is still the first scenic spot on Fuchun River. Su Shi, a great litterateur in the Song Dynasty, also praised shad, calling it "the fish that cherishes scales" and "the crown of southern China", and wrote a poem praising: "Peach blossoms still have spring, and the flavor is better than perch." From the Wanli period of the Ming Dynasty, Shade became a tribute and entered the Forbidden City. By the Kangxi period of Qing Dynasty, shad had been listed as an important dish in the "Manchu-Chinese banquet". At that time, as soon as the first batch of captured shad landed, they were transported to Beijing day and night by fast horses.
Compendium of Materia Medica says that shad is "meat, sweet and non-toxic, which supplements fatigue. Steam the oil, put it in a bottle and bury it in the soil. Take it to burn, it is very effective. "
Herbs for daily use: Eating shad should not be bitter. It is better to steam bamboo shoots with scales with five flavors.
"Taste Diet Spectrum": shad tastes sweet and warm, appetizing, moistening dryness and tonifying deficiency. There is a good saying: "Spring snapper, autumn carp, Xia Lisan". Li San is a shad. The shad meat is tender and thick, with a layer of unsaturated fatty acids, which has a unique flavor when steamed. Unsaturated fatty acids also have high medicinal value, delicious taste and rich nutrition. Every 100 grams of meat contains protein16.9g and unsaturated fat17g, making it the first precious fish in China. The saying of shad: shad is the most vulnerable. It is said that once the fisherman touches the scales of the fish, he will stop moving immediately. So Su Dongpo called it "a fish that cherishes scales". Moreover, shad can't leave the water, and they will die when they come out. They must swim to the capital to keep fresh. Wang Shaotang, a famous critic, described the characteristics of shad in Song Jiang: "shad is the most charming. It likes the scales on its body. It leaves the water with a sound and dies at any time when it sees the wind and light. Live shad tastes terrible. Western herring is called a nobleman in fish, and she has a unique personality. The shad is elegant and lofty, and it is rare for the world to get a glimpse of its fresh beauty, so she is so popular.
Ms. Zhang Ailing once mentioned three major regrets in life: first, the shad is prickly, second, the begonia is tasteless, and third, the Dream of Red Mansions is unfinished. It shows that the delicacy of shad is comparable to Begonia in Flowers and Red Chamber in Books. It's just that shad has many thorns, which will definitely make people extremely anxious when eating it.
-
The scientific name of saury is "Coilia mystus", which belongs to migratory fish. Every spring, swordfish swim upstream in droves, forming a fish season. There is an agricultural proverb "Swordfish spring tides and fog", which is the earliest fresh fish in spring. Swordfish is slender, with a thin side, much like a sharp knife. It is silvery white and tender, but it has many hairy thorns. Meat tastes delicious, fat but not greasy, and has a faint fragrance. Liu Zai, a famous scholar in the Song Dynasty, once praised in a poem: "The shoulders are thunderous, the face is bright, and the ginger and cinnamon are floating on the nose." Swordfish is one of the main aquatic products in Zhangjiagang, which can be caught in the Yangtze River. In the early days, saury was male, big and fat; In the later stage, most females are smaller and have little fat. After the Qingming Festival, the fish of Dao became old, commonly known as "Lao Dao". Swordfish, shad, puffer fish and mandarin fish are known as the "four fresh foods of the Yangtze River".
[Edit this paragraph] saury culture
Swordfish, like fish, are flat and as long as knives. Most species of saury are distributed in tropical areas of Southeast Asia and South Asia, and only a few species are distributed in Africa. Their dorsal fin is thin and transparent, and their anal fin extends from the abdomen to the caudal fin, just like an extremely thin skirt, combined together like a blade. The body color of saury is mainly silver gray, and there are also a few albino species of saury that are golden yellow. They have tiny teeth in their mouths. Although their habits are not fierce, they still devour other smaller fish, so they are only suitable for interbreeding with large fish. Swordfish also have a unique auxiliary respiratory organ-airbag, which can directly breathe the air on the water surface, which undoubtedly shows their strong environmental adaptability. Saury is deeply loved by some aquarium lovers who love big fish because of its peculiar shape. But in the country of origin, saury is one of the main edible fish in the area. It is said that the pancakes made of its meat are delicious, which is one of the local specialty foods, which undoubtedly makes us dumbfounded, and at the same time, we are deeply grateful to these sauries carefully cared for in our aquarium.
Swordfish is a nocturnal fish that likes to swim and eat in dim light. They grow fast and reproduce easily. Weak acidic water environment above 20℃ can ensure their healthy growth. Swordfish only accept live animal bait, and small fish and shrimp are their favorite bait, but as long as they are patient and guided slowly, swordfish will also accept fish and other artificial bait.
Swordfish is difficult to distinguish between male and female, and it is difficult to reproduce. It is said that only when breeding can the characteristics of swordfish be distinguished from the slightly raised abdomen of female fish, and other physical differences cannot be referenced. Data show that saury will lay eggs on rocks and heavy trees in the aquarium. After laying eggs, the adult fish will take turns to take care of them until about 6-8 days later, the fertilized eggs hatch into larvae. But there is no record of successful reproduction in China.
Common swordfish species are: seven-star swordfish, striped swordfish, African swordfish, emperor swordfish, golden swordfish (albino variety), devil swordfish and so on.
[Edit this paragraph] The Yangtze saury is facing extinction.
At present, most swordfish on the market are "lake swordfish", "sea swordfish" and "river swordfish". Although they are all swordfish, their taste and quality are far from those of Yangtze river swordfish. It's a pity that the Yangtze saury is getting farther and farther away from us.
The change of ecological environment is an important reason.
Based on the analysis of many experts, there are three main reasons for the present situation of saury: first, it is related to too many nets in the Yangtze River estuary; Second, because of the construction of water conservancy projects in the upper reaches of the Yangtze River and the lack of water in the lower reaches, the breeding environment of saury in the Yangtze River estuary is affected by the upper reaches of seawater; Third, it has something to do with previous overfishing. But experts revealed that these are not the main reasons for the current situation of swordfish, and the main reason for the near extinction of swordfish in the Yangtze River is the change of ecological environment. Water pollution and thermal power generation are destroying the ecology of the Yangtze River, especially the discharge of non-toxic nitrogen-containing sewage, which directly leads to eutrophication of the Yangtze River, and the breeding of moss in the river water is the performance of eutrophication. The consequences of eutrophication directly led to the destruction of the spawning ground of saury, which impacted a series of ecological chains, and many freshwater fish became extinct because they could not adapt.
[Edit this paragraph] The benefits of eating saury regularly.
Fish is rich in protein, which can help children grow and develop.
When you are sick or have a wound, eating fish can help you recover and heal;
EPA and DHA in fish can reduce blood lipid and avoid the threat of heart disease.
Fish oil is also rich in vitamins A and D, especially in the liver of fish. Fish also contains water-soluble vitamin B6, B 12, nicotinic acid, biotin and minerals.
[Edit this paragraph] Yellow River saury
The yellow river swordfish has good meat quality.
The hometown of the Yellow River saury is at the mouth of the Yellow River, which is named after it looks like a sharp knife. Actually, the scientific name of saury is saury. In the Yellow River estuary, the locals call it "inverted fish", probably because it migrates upstream along the Yellow River. The Yellow River has changed its course several times in history, but the yellow river swordfish always goes downstream and comes downstream. Although there are swordfish in the mouth of the Yangtze River and Haihe River, they are not as rich and delicious as the Yellow River.
Dongping Lake in Shandong Province is the main spawning ground for saury of the Yellow River. There are many fish and shrimp and abundant plankton here, which naturally becomes the natural breeding base of the Yellow River saury. The yellow river saury lays eggs and hatches in Dongping Lake every year, enters the sea along the Yellow River and lives in the waters near the Yellow River estuary. Wheat spike fish and plankton in the Yellow River water gather in the estuary, which provides sufficient bait for the growth of the Yellow River saury. At the end of March every year, the grown and full-grown adult fish will enter the Yellow River from its growing place, the Yellow River Estuary, and swim upstream to Dongping Lake.
The yellow river swordfish consumes a lot in the migration process and eats less, so the more it goes upstream, the harder its sting becomes. Most swordfish stop swimming when they swim to Dongping Lake, and a few can swim across Dongping Lake to Henan Province. But by this time, the fish was too thin to eat. Therefore, the best place to eat yellow river swordfish is the Yellow River Estuary.
The yellow river swordfish is tender in meat, unique in flavor and abnormal in aroma. It has both the flavor of seafood and the unique fragrance of yellow river fish. Whether it is boiled, fried or fried, it can be made delicious. The local traditional yellow river swordfish fried with fresh leeks is even more delicious. The vinegar-boiled swordfish is delicious in color, smell and taste, and can be served cold and hot. Entertaining guests is a local specialty.
-
Silver carp (Carassius auratus gibelio) is slightly pink and scaleless, with a thick and long lower body, swollen abdomen and flat tail. Who is this fish? According to Mr. Luo, a Cantonese restaurant in Changgang Middle Road, which introduced catfish, catfish is one of the three treasures of aquatic products in the Yangtze River. Its scientific name is "long-snouted catfish", which is commonly known as "Hui fish" because it is homophonic with "Hui". English name: longnose catfish. This kind of fish is only found in the rapids and rocks of big rivers, and it is extremely rare in lakes, but not in streams or ponds. Generally speaking, living waters are at least 10 meter deep.
Catfish in Tamia Liu are generally 1500-2500g, and a few individuals can reach 10kg. In spring and summer, the catfish in the Yangtze River estuary is fat and tender, which is the best season to taste.
Su Dongpo once praised it in a poem: "The pink stone is still boneless, and the white puffer fish does not cure the patient." The poem reveals the special features of catfish: the meat is white and tender, the flesh is plump, and it has the delicacy of puffer fish and crucian fish, but it is not poisonous to puffer fish, but prickly to crucian fish.
Prevention and treatment of common diseases of catfish
Adhere to prevention first, strictly control the quality of fry, disinfection of fishing gear in fish ponds, feed feeding, water quality management and other links to control diseases to a minimum. Long kiss at present? Common and frequently-occurring diseases are as follows.
(1) enteritis. It mainly harms adult fish, parent fish and young fish over 1 winter age, and the onset season is from June to September. The main symptoms are: the sick fish's abdomen is swollen, the anus is red and swollen, and the intestinal wall is congested. Press the abdomen lightly with your hand, and yellow water flows out of the anus. Prevention and control methods: insist on changing water regularly to keep the pool water fresh and lively; Sprinkle with 1mg/L bleaching powder in the whole pool; Feed sulfaguanidine or oxytetracycline bait once a day for 3 days as a course of treatment.
(2) rotten gill disease. The diseased fish is black, wandering alone, with rotten gill filaments and more mucus, and the epidermis of gill cover bone is bloodshot and red. If not treated in time, it will lead to a large number of deaths. Prevention and cure: thoroughly clean and disinfect the pond with quicklime, and immediately spray 1mg/L bleaching powder on the sick fish or soak the sick fish in 2-3% salt solution.
(3) wheel disease. Most of them occur in the fry stage, and a large number of rotifers parasitize on the body surface and gills of sick fish, and the fish become emaciated and die gradually. Control method: soak the sick fish in 100 mg/L formalin solution, or use 0? A mixture of 35 mg/L copper sulfate and ferrous sulfate (5∶2) was sprayed on the whole pool for 2 days.
(4) Cucumber disease. There are many small white spots on the gills, fins and epidermis of sick fish, which are easy to die. When sick fish are found, soak them in 0.7- 1 mg/L mercurous nitrate 10- 15 minutes; If it happens in large quantities, it should be transferred to a pond for breeding, and the original pond should be thoroughly cleaned and disinfected before other production can be arranged.
Fishing and marketing of commercial fish. The fishing of commercial fish is generally carried out from June 165438+ 10 to early February 65438+February. First catch some fish with purse seine, and then catch them in dry pond. Commercial fish are classified according to specifications and temporarily kept in cages. Under normal circumstances, commercial fish with tail weight exceeding1000g will be immediately transported to the market for live sale; Those fish whose tail weight is less than 500 grams are selected into a special pond to breed as next year's fish.
[Edit this paragraph] How to eat squid?
Catfish swims near the Yangtze River, Wusongkou and Chongming Island. It is seasonal and the fattest in spring and summer. It has two whiskers in its mouth, commonly known as catfish. Fish skin is elastic and gelatinous, and braising is the best. Its color is ruddy and shiny, and the fish pieces are covered with a thin and even layer of marinade. The soup doesn't need thickening, and the fish itself is already sticky. The so-called self-thickening, plump fish skin, soft and tender meat and fresh, salty and sweet sauce are the traditional essence of Shanghai local cuisine.