How to read shad
Pinyin name: Shí Yú
English name: Seasonal shad, Reeves's shad
Latin botanical and zoological name: Macrura reevesii (Richardson)
Shad is also known as the plague of fish, the arrowhead fish, the three Lai, the fish, the three Lei, the fish, shad spines, three Lei, the three Lei, the fish, the fish, the fish, the fish, the fish, the fish, the fish, the fish, the fish, the fish, the fish, the fish. Shad spines, San Lei, belongs to the Chinese medicine, mainly applied to strengthen the spleen and tonify the lungs; running water to eliminate swelling. Main deficiency labor; prolonged cough; edema.
Shad is what fish
Shad and puffer fish, swordfish, known as the Yangtze River three fresh. "Bud ginger purple vinegar sizzling anchovies, snow bowl Prime to two feet more. There are peach blossoms in the south, and the flavor is better than Brunswick and Perch." This is a poem by the Song poet Su Dongpo describing shad. Yellowtail is produced in the lower reaches of the Yangtze River, to Dangtu to Cai Shi area of the Hengjiang River Yellowtail best beauty, known as Jiangnan water treasures, ancient tribute. Yellowtail image show and flat, scales white as silver, meat more fine thorns, lip more rice points. Sexually delicate, scales, away from the water that is dead. Early May of the lunar calendar, anchovies can be listed, listing lasts only 20 days or so, so the more valuable. Yellowtail meat thick flavor, steamed.
The Yangtze River shad is an anadromous fish, from May to July every year, it enters the river from the sea, and regularly makes reproductive migration, enters the Ganjiang River through Poyang Lake, and reproduces in more than 100 kilometers of the Ganjiang River in Jiangxi Xinguan, Xiajiang, and Ji'an, and the hatchlings of the anchovies
The anchovies go down the Ganjiang River into the Poyang Lake to forage for food and grow, and the juvenile anchovies go out of the lake into the river in the fall and then flow down the river into the sea. The Yangtze River anchovy is fatty, tender, tasty and melts in the mouth, and has always been a prized delicacy for gourmets. As a treasure among fish, it was once an important economic fish in the middle and lower reaches of the Yangtze River.
Nutritional value
Shad nutrients are as follows
Food per 100 grams containing 65 grams of water, protein 16.9 grams, 16.9 grams of fat, 0.2 grams of carbon hydrate, 1 gram of ash; calcium 33 mg, phosphorus 216 mg, iron 2.1 mg, thiamine trace, riboflavin 0.14 mg, 4 mg of niacin.
1. anchovies taste fresh meat fine, high nutritional value, which contains protein, fat, riboflavin, niacin and calcium, phosphorus, iron are very rich;
anchovies
2. anchovies fat content is very high, almost the first of the fish, which is rich in unsaturated fatty acids, with a cholesterol-lowering effect, on the prevention of hardening of the arteries, hypertension and coronary heart disease and other beneficial; 3. . shad scales have the effect of clearing heat and detoxification, can treat sores, chancre, water and fire burns and other diseases.
4. Yellowtail meat is sweet, warm, nourishing the body and strong body effect, steamed food can make up for the deficiency. The fish will be steamed out of the fish oil, coated in water and fire burns, the effect is very good
Medicinal use is as follows:
Compendium of Materia Medica & gt; said anchovy "meat, sweet and non-toxic, make up for the deficiency of labor. Steam oil, buried in a bottle in the soil, take the coating of scalding fire injuries, very effective."
Materia Medica & gt;: 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 home diet spectrum & gt;: anchovies sweet and warm, appetizing, moist viscera, supplementing the deficiency
Guangdong has a saying: "spring bream, autumn carp, summer Sanli". Sanli that shad. 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 immobilized. 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 Song Jiang & gt; book, the characteristics of the anchovy has a paragraph description: "anchovy 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 aristocrats, 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.