The four fresh fish of the Yangtze River are silverfish: the ancient name "chopped fish". Knife fish: so the fish its shape like a knife, commonly known as knife fish. Catfish: also known as shad, commonly known as white halibut. Now the production has been sharply reduced, the catfish is not easy to catch. Traditionally for the first-class food fish. Shad: the ancient name "魱". Unfortunately, in recent years has been on the verge of extinction, its price is more and more expensive.
2 Silverfish
Silverfish: ancient name "chopped fish". This fish is slender, transparent, smooth body, about a finger long. Like to inhabit the coastal
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Silverfish of the Yangtze River estuary, the formal name is called between the silverfish, the local people known as the "staff fish". Because this fish is fine bone without scales, color bright as silver, and its taste is extremely delicious, it is favored by diners.
3 Swordfish
Swordfish: This fish is shaped like a knife, commonly known as swordfish. Swordfish "narrow and thin and long head", and Feng
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Swordfish crabs have similarities, but larger than the Feng crabs, also known as river crabs. It is also known as the river crabs. The larger ones are about a foot long. The fish is characterized by its delicate and tender meat, which melts in your mouth, but there are many hairy bones, so you should be careful when eating it. It is available in large quantities before the Ching Ming Festival. After the Ching Ming Festival, its silk hair bone will become hard, and the price will start to fall. Swordfish The scientific name is "Coelacanthus sinensis", which is a migratory fish. Whenever spring, the fish go up the river in groups, forming a fish flood. It is the earliest seasonal 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, 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". Often eat swordfish benefits to people fish rich in protein, can help young children growth and development. When you are sick or have wounds, 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 the liver of fish. Fish also contains water-soluble vitamins B6, B12, niacin and biotin, minerals.
4 catfish
Channel catfish: also known as shad, commonly known as white halibut. This fish is characterized by its kiss round protruding, mouth abdomen, the body is not scaly, large up to one meter long
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Channel catfish on. Now the production has been sharply reduced, large catfish is not easy to catch. Catfish meat fat meat fresh, fine stewed braised, are fish in the famous products. Its swim bladder is fat and thick, can make fish belly, has always been a superior edible fish. Catfish (shad) lower body slightly pink, scale-free, long and thick, 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 "due to" back "homophonic, folk commonly known as" back to the fish "and also known as" Shad fish", "fat sink", "river group", "Baiji", "fat head fish ". English name: longnose catfish. this fish is only seen in the large rivers and rivers in the rapids and rocks, lakes are extremely difficult to see, streams or weirs will not have, survival of the waters are generally at least 10 meters deep. Channel 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, it is the best time to taste. Su Dongpo had written 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: tender meat, fish skin fat, both puffer fish, crucian carp of the freshness, without the toxin of puffer fish and crucian carp thorns more.
5 shad
Shad: the ancient name "魱". The shape of the show and flat, like bream and long, about 70 centimeters long, silver-white, with ribbed abdomen
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Shad scales. Generally three or four years old mature, the turn of spring and summer, upriver, mainly produced in Nantong, the Yangtze River estuary to Nanjing Yanzi Jie around the downstream section. Its flavor is extremely delicious, it is more appropriate not to scrape the scales stew, for the Yangtze River fish in the best. Unfortunately, in recent years, it has been on the verge of extinction, and its price has become more and more expensive. Shad English name: Reeves shad Latin name: Hilsa reevesii local name: time fish, three to three fish, three fish, late fish, anchovy anchovy, river and sea migratory fish, which is rich in nutrients, has a high medicinal value, was included in the Red Book of China's endangered animals. And today, it is difficult to witness the beautiful elegance of the shad. Yellowtail , 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, thin, finely striated; no lateral lines, longitudinal scales 41 to 47 on body; 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 elongated 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. Ventral and anal fins are grayish-white, and other fins are dark blue-green. The shad is a migratory fish, and when it enters the river to spawn, the fish are concentrated, forming the peak fishing season. The main place of origin in the Yangtze River Basin, to the lower Zhenjiang, Nanjing production is more, the Pearl River of the West River in the 70-80s can also be seen.
6 Nutrition
1. Yellowtail taste fresh meat fine, high nutritional value, which contains protein, fat, riboflavin, niacin and calcium, phosphorus, iron are very rich
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2. Yellowtail fat content is very high, almost in the top of the fish, which is rich in unsaturated fatty acids, with the effect of lowering cholesterol, on the prevention of hardening of the arteries, high blood pressure and coronary heart disease and other great benefits. Coronary heart disease, etc.;
3. Yellowtail scales have the effect of clearing heat and removing toxins, and can treat sores, chancre, and scalded by water and fire.
7 suitable for the crowd
general population can eat
1. suitable for weak, malnourished, cardiovascular disease patients, children and maternal consumption;
2. eat more scabies, so the body allergies and skin itching skin disease with people avoid eating; pain, lupus erythematosus, lymphatic tuberculosis, bronchial asthma, nephritis, carbuncle boils, sores and other diseases people avoid eating. The disease of the people avoid eating.
8 Related News
Late spring to eat "Yangtze River four fresh" at the end of February to early March each year, the Yangtze River Basin is active in four kinds of fish ---- -Shad, t-fish, swordfish and silverfish, they are delicious and nutritious and have a strong seasonal, known as the "Yangtze River four fresh". Yellowtail has the highest nutritional value. Yellowtail fat content is very high, it is rich in unsaturated fatty acids, has the effect of lowering cholesterol, to prevent vascular sclerosis, hypertension and coronary heart disease are beneficial. In the "Yangtze River four fresh", anchovy has the highest nutritional value, has a very good spleen and lungs, line of water swelling effect, fatigue, chronic cough, edema people can eat some. Yellowtail can be braised, boiled soup, with bamboo shoots and other ingredients with scales steamed food is the best. Fish is most easily digested by the human body. Yellowtail is also known as the river group, which is a very large fish, some of which are more than a meter long. The fat contained in fish is mainly made up of unsaturated fatty acids, which is the easiest for the body to digest and absorb. However, it is a high-purine, high-protein fish, so gout sufferers are advised to eat it sparingly. Yangtze River?t fish in the processing, to remove the body surface mucus, you can first blanch, drain and then go to the head and tail chopped pieces, add oyster sauce, soy sauce, cooking wine, block ginger, whole onions and other marinade for an hour or so, the fish into the flavor and then mix the powder can be cooked to be made into a braised is the best. Swordfish is the most suitable for the elderly to eat. The meat of swordfish is delicate and tender, rich in protein and fat, and melts in your mouth, but there are many thorns, so be careful when you eat it. In late spring, swordfish is best eaten when the thorns are soft and the meat is tender. Swordfish is sweet and flat in nature, has the effect of strengthening the spleen, stomach, qi and blood, and is most suitable for the elderly and patients with kidney disease. Swordfish is also best eaten steamed, and you can put some mushrooms and bamboo shoots on top of the fish. To eat, use chopsticks to hold the head of the fish, lift the fish, and scrape the flesh off the bones. Silverfish can be used as a supplemental food for babies. Silverfish is a high-protein, low-fat food. Silverfish meat is delicate, no bone without intestine, no scales without thorns, rich in protein, vitamins, niacin and other nutrients. According to Chinese medicine, it has the effect of benefiting the lungs and promoting water retention, which is very suitable for babies to eat as a complementary food. In addition, weak, nutritional deficiencies, indigestion, hyperlipidemia patients can also eat some. Japanese people love to eat silverfish, and they think it is a kind of longevity food. Nowadays, it is difficult to buy fresh silverfish on the market, and it is usually frozen or dried for easy storage. After the dried silverfish, the nutritional value is higher, with the highest calcium content, the highest group of fish. Silverfish can be boiled, stir-fried, made into soup, or made into silverfish soup
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