Edit Morphological Characteristics
The body is flat and thin, with a slightly elevated dorsal margin, generally 15 centimeters in length and weighing 20 to 30 grams. The head is short and the eyes are small. The muzzle is protruding, and the slit is large and tilted. The upper jaw is slightly longer than the lower jaw, both jaws, plow bone, palatine bone and tongue have fine teeth, the body is covered with thin rounded scales, easy to shed, the ventral margin has prismatic scales, no lateral line, the upper part of the pectoral performances have a fin extended as filamentous, the dorsal fin has a small thorn in front of it, the anal fin is long, and the caudal fin is forked and not connected to the anal fin. The muzzle and middle part of the head side are yellowish, the back of the body is lime green, and the sides of the body are silvery white. The dorsal complex, pectoral and caudal fins are yellow, and the anal fin is light yellow.
Edit Biological Characteristics
Inhabits shallow sea areas with silty substrate and slow currents within a water depth of 4-13 meters. The temperature is 5-28 degrees, carnivorous, mainly feeding on planktonic aquariums, but also feeding on arrowworms, fish eggs, jellyfish and so on. Spawning period in the South China Sea February-April, the East China Sea north of May-June. Eggs are floating and spherical. Has migratory characteristics.
Economic Value
The yellow crucian carp is one of the most important edible fish in China. Tender meat, sweet meat flavor, high nutritional value, per 100 grams of meat containing 13 grams of protein, 11 grams of fat, and contains a large number of calcium, phosphorus, iron and other minerals. The first thing you need to do is to get your hands on some of the most popular products in the world, and then you can get your hands on some of the most popular ones. According to analysis, every 100 grams of yellow crucian carp meat containing 13 grams of protein, 1.1 grams of fat, 0.1 grams of sugar, thiamin 6.6 milligrams, 0.07 milligrams of riboflavin, 2.4 milligrams of nicotinic acid, 54 milligrams of calcium, 203 milligrams of phosphorus, 2.5 milligrams of iron. Clinical practice has proved that the yellow crucian carp meat prevention and treatment of atherosclerosis, hypertension and coronary heart disease have therapeutic effect. Yellow crucian carp can be freshly sold, made of salted dried fish or fishmeal. The production is large, its individual small and thin meat, taste delicious, but more thorns, containing high fat, fresh food to dry fry or dry fried food is the best, and is suitable for processing into dry products, in the spring of the sun-dried products for the white, the fall of the sun-dried products was light yellow. Its salty dried products back to the edible method is also more to fry or fire baked, so the southern parts of the yellow crucian carp is also known as baked fish. According to medical science, yellow crucian carp is sweet and warm in nature. It can promote water retention and reduce swelling, benefit qi and strengthen the spleen, detoxify, and reduce breast milk. It is suitable for weak spleen and stomach, little food and fatigue, vomiting or diarrhea; spleen edema, urinary incontinence; weak qi and blood, lactation; blood in stool, hemorrhoidal bleeding, bloating, ulcers and so on. The Compendium of Materia Medica", "and small beans boiled juice service, edema: scorching oil coating, the main women's yin chancre sores, insecticide pain; brewing five times the seeds calcined and studied, the treatment of blood; brewing Ming leaves simmering service, the treatment of thirst; brewing garlic simmering research to drink and serve, the treatment of diaphragmatic gas." Fish carp in the cold winds, cold winter, yellow carp meat fat seeds, taste especially delicious, so the folk have "winter carp summer catfish" said. Ancient Chinese medical books "Materia Medica" also has a very high evaluation of crucian carp: "all fish but this can always eat." Yellow carp is rich in nutrients, such as regular food, body tonic. It contains protein, fat, sugar, inorganic salts, vitamin A, B vitamins, niacin and so on. It is determined that every hundred grams of black carp, containing protein up to 20 grams, second only to shrimp; containing fat up to 7 grams. According to connoisseurs, yellow crucian carp before the pot, people often forget to scrape the scales and gills, disemboweled to the dirty, but very few remove its throat teeth (located in the throat after the gills of the teeth), so that the crucian carp, especially stewed, braised, the soup flavor is not good, and some of the mud taste heavier. Therefore, yellow crucian carp before the pot is best to remove the teeth of its throat