Yellowtail body flat and long, white as silver, tender meat, May-June each year by the coastal upstream into the river and named, is one of the valuable freshwater fish, is listed as China's "shad, a (Chinese sturgeon), pomfret, yellow" the first of the four major fish. Yellowtail is produced in the Xijiang River, Qiantang River, the lower reaches of the Yangtze River, of which Zhenjiang Yellowtail is the most tender, fat. Yellowtail scales under more fat, cooking generally do not remove the scales, steamed with scales, to maintain the true flavor. Yellowtail nutritional value is very high, the body contains protein, fat, iron, calcium, phosphorus, riboflavin and other nutrients.

Swordfish body type narrow and thin, rather like a sharp knife, the whole body is silver-white, crystal lovely. Distributed between March and April each year, the Yangtze River ports, so the Zhenjiang area has always been "spring knife crabs summer shad" said the knife fish meat is tender, rich and not greasy, delicious flavor. Cooking patterns, varieties of "sweet and sour crispy swordfish", "white sauce double skin swordfish", "steamed swordfish" and so on.

Channel catfish head is conical, tail long, small mouth, belly, scale-free, less thorns, tender meat, containing a variety of vitamins.

Shad, river and sea migratory fish, which is rich in nutrition, has a high medicinal value, is included in the Red Book of China's endangered animals. And today, it is difficult to see the beautiful elegance of the shad. Shad , long oval body, lateral compression. The length of about 24 centimeters, the larger one reaches more than 50 centimeters. Head laterally compressed, bluntly pointed at the front end, mouth large, end position, slit tilted, slightly longer lower jaw, the upper jaw in the middle of a notch, the posterior end of the back edge of the eye below. Gill rakers fine. Scales large and thin, finely striated; no lateral lines, longitudinal scales 41 to 47 on body side; transverse scales 16 to 17. Abdomen narrow, ventral surface with large, sharply ribbed scales arranged with serrated edges, 17 to 19 before ventral fins, 12 to 15 after ventral fins. ventral fins very small, pectoral and ventral bases with large, elongate axillary scales. The dorsal fin is 17 to 18, starting opposite the ventral fin. Anal fins 18 to 20. caudal fin y forked, covered with small scales. The resting back and head are grayish black, with a slight bluish-green sheen on the upper side, silvery white on the lower side and belly, grayish white on the ventral and anal fins, and blackish on the margins of the caudal fin and the base of the dorsal fin. Shad go up the river during the reproductive season between April and June, spawning and reproducing in the middle and lower reaches of the river. Food is mainly plankton, sometimes also eat other organic matter. Distribution of China's South China Sea and the East China Sea, but also in the Yangtze River, Pearl River, Qiantang River and other basins in the middle and lower reaches.

The body is long oval, more laterally compressed, generally 25-40 centimeters long. The mouth is large and terminal. The muzzle is pointed, and the lower jaw is slightly longer than the upper jaw. There is a significant depression in the middle of the maxilla, and both upper and lower jaws are edentulous. Lipid eyelids well developed, covering almost half of the eye. The gill holes are large. Scales large, rounded and thin, with fine lines on them. No lateral lines. Abdomen with large sharp ribbed scales arranged in a serrated pattern. There is a pair of pectoral and ventral fins, each with a very small ventral fin; one dorsal and one anal fin, with dorsal fin rays of 14-15 and anal fin rays of 16-18; the caudal fin is y forked and covered with small scales. The dorsum and head are gray with a slight bluish sheen, and the sides of the body and abdomen are silvery white. The ventral and anal fins are grayish-white, and the other fins are dark bluish-green.

[edit]Origin

The shad is a migratory fish, and when it enters the river to spawn, the fish are concentrated, forming a peak fishing season. The main place of origin in the Yangtze River Basin, to the lower reaches of Zhenjiang, Nanjing production is more, the Pearl River's West River in the 70-80s can also be seen.

[edit]Ingredients

The food part contains 65 grams of water per 100 grams, 16.9 grams of protein, 16.9 grams of fat, 0.2 grams of carbons, 1 gram of ash; 33 milligrams of calcium, 216 milligrams of phosphorus, 2.1 milligrams of iron, thiamin traces, 0.14 milligrams of riboflavin, 4 milligrams of niacin.

[edit]Flavor

Sweet, flat.

① "Food Therapy Materia Medica": "flat."

② "Compendium": "Sweet, flat, non-toxic."

[edit]Categorization

"Materia Medica Seeking Truth": "Entering the spleen and lungs."

[edit paragraph] Functions

① "Food Therapy Materia Medica": "Nourish deficiency and labor."

② "Daily Use of Materia Medica": "Fasten stomach qi."

③ "Ben Jing Feng Yuan": "Sexual tonic, warming the middle and benefiting the deficiency."

[Edit Paragraph]Contraindications

① "Food Therapy Materia Medica": "Slightly noma."

② "Materia Medica": "hair scabies and mange."

[Edit Paragraph]Nutrition

1. shad taste fresh meat fine, high nutritional value, which contains protein, fat, riboflavin, niacin and calcium, phosphorus, iron are very rich;

2. shad fat content is very high, almost in the first fish, which is rich in unsaturated fatty acids, with the effect of lowering cholesterol, on the prevention of hardening of the arteries, hypertension and coronary heart disease, etc. Great benefit;

3. shad scales have the effect of clearing heat and detoxification, can treat sores, chancre, scalded by water and fire and other diseases.

[edit]Suitable for the crowd

The general population can eat

1. suitable for weak, malnourished, cardiovascular disease patients, children and maternal consumption;

2. eat more hairy scabies, so allergies and skin itchy skin disease avoid eating; suffering from pain, lupus erythematosus, lymphatic nodules, bronchial asthma, nephritis, carbuncles, boils and sores and other diseases of the people. Boils and sores and other diseases people avoid eating.

[edit]Cooking guide

1. because the shad scales are rich in fat, so cooking and processing without scales, in order to increase the flavor of the fish body;

2. shad cooking methods, in order to steamed, stewed, grilled, braised is the most common.

[edit]Therapeutic effects

Yellowtail meat is sweet in taste and flat in nature, and belongs to the spleen and stomach meridians;

It has the effects of tonifying deficiency, strengthening and nourishing, warming the middle and benefiting the qi, warming the middle and replenishing the emptiness, appetizing and awakening the spleen, clearing away heat and detoxifying the toxins, and healing sores.

[Edit Paragraph]Other Related

Shad belongs to Herring, Herringidae, and Shad in fish taxonomy, and was once known as one of the "Four Famous Fish" in Chinese history with Yellow River Carp, Taihu Lake Silver Fish, and Songjiang Perch, and was well known for thousands of years. Shad as early as in the Han Dynasty has become a delicious delicacy, the East Han Dynasty famous scholar Yan Guang (Zi Ling) to hard to give up the delicious anchovies for the reason that refused the Guangwu Emperor Liu Xiu into the call, more so that the anchovies are famous all over the world, Yan Zi Ling Fishing Terrace is still on the Fuchun River, the first place of attraction. Su Shi, a great writer in the Song Dynasty, also appreciated the anchovy, called it "scaly fish", "the best of the South", and made a poem saying: "there are still peach blossoms in the spring, the flavor is better than perch. " From the Ming Dynasty Wanli years, shad became a tribute, into the Forbidden City. To the Kangxi years of the Qing Dynasty, anchovies have been listed as "Manchu feast" in the important dishes, when the first batch of anchovies caught ashore, the same day will be fast horses travel day and night, delivered to the capital.

"Compendium of Materia Medica" said anchovies "meat, sweet and non-toxic, to make up for the deficiency. Steam oil, buried in a bottle, take the coating of scalding fire injuries, very effective."

"Daily Materia Medica": Where the food anchovies, can not be fried, it is desirable to five flavors with bamboo shoots, dibble buds with scales steamed food is good.

"With the rest of the house diet": shad sweet and warm, appetizing, moist viscera, supplementing the deficiency. There is a saying: "spring bream, autumn carp, summer Sanli". Sanli is anchovy. Yellowtail meat tender, thick fat, fat in a layer of unsaturated fatty acids, steamed in a unique flavor, unsaturated fatty acids also has a high medicinal value, delicious flavor, rich in nutrients, per 100 grams of meat containing 16.9 grams of protein, 17 grams of unsaturated fats, is China's first valuable fish, but also the Yangtze River, the first of the three fresh. Shad said: shad is the most delicate, it is said that once the fisherman touched the scales of the fish, immediately immobile. Therefore, Su Dongpo called it "scaly fish". Moreover, anchovies can not leave the water, out of the water that is dead, so the transport to the capital must be fast traveling, in order to maintain its freshness. Famous commentator Wang Shaotang in his book "Song Jiang", the characteristics of the shad have a paragraph description: "Shad born the most delicate. It loves the scales on the body ah, it bang out of the water, see the wind and light, at any time on the dead, live anchovies are not easy to eat. Yellowtail called fish in the aristocracy, she herself has a unique personality, yellowtail elegant, elegant and noble, the world is rare to get a glimpse of its fresh beauty, so she is so much like the reason.

Ms. Eileen Chang once mentioned three regrets in her life: one hated the anchovies thorny, two hated Begonia without incense, three hated the Dream of Red Mansions is not finished. See the delicious degree of anchovies, comparable to the flowers in the Begonia, the book in the Red Chamber. Just anchovy thorns, must be eaten, let the eater unusually anxious.

----------------------------------------------------------------

Swordfish The scientific name of the fish is "crabs", which is a migratory fish. In the spring, the fish go up the river in groups, forming a flood. It is the earliest seasonal fish in the spring, and it is the most popular fish in the spring. Knifefish body shape narrow side thin, rather like a sharp knife, silver-white, tender meat, but more hairy bone spines. Meat flavor is delicious, fat but not greasy, and slightly fragrant. Song Dynasty celebrity Liu Zai had a poem praising: "shoulder shrugged at first startled thunder, gills red new out of the water, to ginger, cinnamon and pepper, the end of cooked incense floating nose." Swordfish is one of the main aquatic products in Zhangjiagang, the territory of the Yangtze River waters can be caught. Before the knife fish males, large body, fat; late female majority, small body, fat less. After "Qingming", the flesh of swordfish becomes old, commonly known as "old knife". Knife fish and anchovies, puffer fish and catfish together known as the "Yangtze River four fresh".

[Edit Paragraph]Knifefish feeding

Knifefish, fish as its shape, the body shape of the side flat and narrow as a knife. Most species of swordfish are found in the tropical regions of Southeast and South Asia, and only a few species of swordfish are found in Africa. The dorsal fin is small and transparent, and the anal fin extends from the abdomen to the caudal fin, which is like a very thin skirt that is joined together like a knife blade. Their body color is basically silver-gray, with a few albino varieties being golden. They have tiny teeth in their mouths, and although they are not aggressive in their habits, they will still devour smaller fish and are therefore only suitable for mixing with larger species of fish. The swordfish also has a unique auxiliary respiratory organ, the air sac, which allows it to breathe air directly from the surface of the water, which undoubtedly demonstrates its extremely tough environmental adaptability. Because of its peculiar shape, the swordfish is favored by some aquarists who love large fish. Unbeknownst to them, the swordfish is one of the main food fish in its native country, and it is said that the pancakes made from its meat are delicious and one of the local specialties, which definitely makes us feel lucky that these swordfish are kept in our aquariums and are treated with great care while we are dumbstruck.

The swordfish is a nocturnal fish that prefers to swim and feed in dim light, and it grows very quickly and is very easy to keep, with a weakly acidic water environment of 20 degrees Celsius or more to ensure their healthy growth. Swordfish only accept animal live bait, small fish, shrimp are their favorite bait, but as long as you have the patience to slowly guide, the swordfish will also accept fish and other artificial bait.

The identification of male and female swordfish and reproduction are very difficult, it is said that only in the breeding period, from the female fish slightly swollen abdomen can be identified its characteristics, other differences in body size can not be referred to. According to the information, swordfish will lay their eggs on rocks and sunken wood in the aquarium, and after spawning, the adult fish will take turns to look after them until the fertilized eggs hatch out after about 6-8 days. However, there is no record of successful breeding in China.

Some common species of swordfish are: seven-star swordfish, spotted swordfish, African swordfish, emperor swordfish, golden swordfish (albino species), devil swordfish, and so on.

[edit]Yangtze River swordfish facing extinction

Now on the market, most of the swordfish, "lake knife", "sea knife" and "river knife". Although they are all swordfish, but its taste and quality is far from being compared with the Yangtze River swordfish. The Yangtze River swordfish has been farther and farther away from us.

Changes in the ecological environment is an important reason

Comprehensive analysis of a number of experts, resulting in the current situation of the swordfish has three major reasons: one is too much with the Yangtze River estuary gear too dense; two is because of the Yangtze River upstream of the construction of water conservancy projects, resulting in the downstream of the amount of water is insufficient, the seawater upstream resulting in the Yangtze River estuary swordfish reproduction environment is affected; three is the relationship with the previous overfishing. But the experts revealed that these are not the main reason for the current situation of the swordfish, the real cause of the Yangtze River swordfish is almost extinct is the main reason for the ecological environment changes. Water pollution, thermal power generation are destroying the Yangtze River ecology, especially non-toxic nitrogen-containing sewage discharge, directly leading to the eutrophication of the Yangtze River water, moss breeding in the river water is the performance of eutrophication. The consequences of eutrophication directly lead to the destruction of the swordfish spawning grounds, a series of ecological chain is therefore hit, many freshwater fish because of the inability to adapt to the tragedy of extinction.

[edit]Benefits of eating swordfish

Fish meat is rich in protein, which can help young children grow and develop.

When you are sick or have a wound in your body, eating fish can help you recover and heal;

EPA and DHA in fish can lower blood lipids and protect you from the threat of heart disease.

Fish oil is also rich in vitamins A and D, especially in fish liver. Fish also contains water-soluble vitamins B6, B12, niacin and biotin, minerals.

[edit]Yellow River Knifefish

Yellow River Knifefish has fine meat

The Yellow River Knifefish's hometown is in the area around the mouth of the Yellow River, and it is named for its resemblance to a sharp knife. In fact, the scientific name of the knife fish is knife crabs fish. In the mouth of the Yellow River, the local people call it "reverse fish", probably because of its migration along the Yellow River against the current. Historically, the Yellow River has been diverted several times, but the Yellow River cutlass fish always goes along the river and comes along the river. Although the mouth of the Yangtze River and the mouth of the Haihe River also have swordfish, but always less than the amount of Yellow River swordfish, beautiful flavor.

Dongping Lake in Shandong is the main spawning ground of the Yellow River swordfish. Here, there are a lot of fish and shrimp, rich in plankton, which naturally becomes a natural breeding base for the Yellow River swordfish. The Yellow River cutlassfish spawns and hatches in Dongping Lake every year, and then enters the sea along the Yellow River and lives in the waters near the mouth of the Yellow River. Mackerel and plankton in the Yellow River water gather at the mouth of the estuary, providing sufficient bait for the growth of the Yellow River cutlassfish. At the end of March every year, the grown and fattened adult fish will migrate to Dongping Lake by the Yellow River estuary, where it grows, and then into the Yellow River, against the current.

The Yellow River cutlassfish consumes a lot and eats little during its migration, so the further upstream it goes, the thinner it gets and the harder its spines become. Most of the swordfish swim to Dongping Lake to stop migrating, there are a few can cross the Dongping Lake migrate to the territory of Henan. However, by this time, the fish has become skinny and hard to eat. Therefore, the best place to eat Yellow River swordfish is the mouth of the Yellow River.

The Yellow River swordfish meat is tender, peculiar flavor, strong fragrance, both seafood as fresh, but also the Yellow River fish unique flavor, whether cooking fried fried can be made into a delicious dish, the local tradition of frying the Yellow River swordfish with small onions and fresh leeks, it is a strong and delicious, vinegar-cooked swordfish color and taste are good, can be eaten cold, but also can be eaten hot, the locals entertained the guests of the masterpiece dish.

---------------------------------------------------------------

Channel catfish (shad) lower body slightly pink, scale-free, thick and long, abdominal expansion, tail side flat. What is this catfish? According to the introduction of catfish in Changgang Road, Cantonese food Mr. Luo, catfish is one of the three treasures of the Yangtze River aquatic products, the scientific name of "long-nosed catfish (Shad)", because of the "back" homophonic, folk commonly known as "back to the fish! ", also known as "shad", "fat sink", "river group", "Baiji ", "fat head fish. English name: longnose catfish. this fish is only seen in the big river rapids in the rocks, lakes are extremely difficult to see, streams or weirs will not have, survival of the waters are generally at least 10 meters deep.

LiuTao catfish is generally 1500-2500 grams, a few individuals up to 10 kilograms. Spring and winter seasons, the Yangtze River estuary catfish body fat, tender meat, is the best time to taste.

Su Dongpo once wrote a poem praising it said: "pink stone head is still boneless, snow-white dolphin is not medicine people". Poetry out of the special features of catfish: white meat, fish skin fat, both puffer fish, crucian carp of the fresh, without the toxin of puffer fish and crucian carp thorns more.

Catfish common disease prevention and control

Adhere to the prevention-oriented, from the quality of seedling, fish pools fish tools disinfection, feed feeding, water quality management and other aspects of strict control, the disease control in the smallest possible range. At present, the long kiss? s common and frequent diseases are as follows.

(1) enteritis disease. Mainly jeopardizes adult fish, parent fish and young fish over 1 winter age, the onset of the season for June-September. The main symptoms are: the sick fish abdomen is enlarged, the anus is red and swollen, the intestinal wall is congested, and yellow water flows out of the anus when the abdomen is lightly pressed with the hand. Prevention and control methods: adhere to regular water changes, keep the pool water fresh and fresh; 1 mg / l of bleach water sprinkling; feeding sulfaguanidine or hygromycin bait, feeding once a day, 3 days for a course of treatment.

(2) Gill rot. Diseased fish body color black, away from the group to swim alone, gill filaments rot, more mucus, gill cover bone epidermis congested red. If not treated in time, it will cause a large number of deaths. Prevention and treatment methods: use quicklime to thoroughly clean the pool for disinfection, and immediately splash the whole pool with 1 mg/liter of bleach when you find sick fish, or wash the sick fish with 2-3% salt water.

(3) Wheelworm disease. Mostly occurs in the fry stage, the sick fish body surface and gills parasitized with a large number of rotifers, fish body wasting, and gradually die. Prevention and treatment methods: 100 mg / liter of formalin liquid immersion of sick fish, or 0?35 mg / liter of copper sulfate and ferrous sulfate (5:2) combination of the whole pool sprinkler, for 2 days.

(4) small melon worm disease. There are many small white spots on the gills, fins and epidermis of the sick fish, which are very easy to die. Found sick fish, with 0.7-1 mg / l of mercury nitrite dipping sick fish for 10-15 minutes; if a large number of occurrences, it is necessary to transfer to the pool rearing, the original pool is thoroughly cleaned and disinfected after a separate arrangement for production.

Fishing and marketing of commercial fish. Fishing of commercial fish is generally carried out in November to early December, the first part of the first seine net catch, and then dry pond catch. Commercial fish are categorized according to specifications and are temporarily raised in nets. Usually, the commercial fish with tail weight of more than 1000 grams are immediately transported to the market for live sale; those with tail weight of less than 500 grams are selected to stay in specialized ponds for breeding as the next year's breeding stock.

[edit paragraph] catfish eating

catfish swim in the Yangtze River and Wu Songkou and Chongming Island near the seasonal, spring and summer between the most fertile, the mouth has two long whiskers, commonly known as catfish mice. Fish skin elastic and gelatinous, braised best, its color and lustre red and oily, fish wrapped in a layer of thin and uniform marinade, soup without thickening, the fish itself gelatinous has viscous, the so-called self-gravy, the fish skin fat and glutinous moist, soft and tender meat without thorns, the sauce taste of fresh and salty in the sweetness of the traditional vernacular dishes of Shanghai.