The leaffish is a fish of the family Smeltidae and the genus Smelt. Mainly distributed in the temperate and cold waters of the Arctic Ocean, North Atlantic and North Pacific. Basic introduction Chinese name: Willow fish Latin scientific name: mallotusvillosus Alias: Polyporus, happy encounter Kingdom: Animalia Phylum: Chordata Subphylum: Vertebrates Subphylum: Actinophytes Order: Smelt Order Family: Smelt Ichthyidae and genus: Smelt, genus Smelt, morphological characteristics, distribution, habitat ecology, crispy Smelt, fishery and its utilization, Scientific name of Smelt: mallotusvillosus (mler1776) (English) karafuto-shishamo, capelin Common name : Spring fish, happy to meet each other; morphological characteristics: the lower jaw is obviously protruding from the upper jaw. Lateral line scales 170~220. The dorsal fin has 10-14 soft rays and the anal fin has 17-24 rays. The adipose fin is extended into a rectangular shape, and its length can reach 1/2 of the length of the dorsal fin. The maximum is 25 cm, usually 15 cm. The male's anal fin is slightly curved. There are two rib-like protrusions on the side of the body, one from the gill opening to the caudal peduncle, and the other from the pectoral fin to the pelvic fin, and extends to the anal fin. The dorsal side of the body is dark brown, and the ventral side is silvery white. There are often small black spots scattered on the gill cover. Distribution: Temperate and cold zone waters of the Arctic Ocean, North Atlantic and North Pacific. There are more coastal waters. Depth ranges from 0 to 300 meters. Habitat Ecology: It is a migratory fish on the coastal surface of temperate and cold zone seas. From spring to autumn, adult fish swim to coastal sandy or pebble beaches and lay eggs when the water temperature is 10-13°C. Often swim in groups. Feeds on zooplankton, small fish and other small invertebrates. It is a feed organism for other large fish (such as cod). Crispy Salmon Ingredients: Salmon, flour, salt, black sesame seeds, cheese powder. Method: Divide the willow leaf fish in half, coat half with salt and flour; dip half with black sesame seeds and then coat with flour; Heat the frying oil, put the fish tail into the oil pan, turn down the heat to low, and fry for 7 to 8 minutes; Before serving, turn up the heat again and fry until crispy. Remove and place on paper to absorb oil. Sprinkle the half of the fish that is only coated with flour with cheese powder and arrange it to create two flavors. Fishery and Utilization It is mainly caught by seine nets. It is an important economic fish species on the Atlantic coasts such as Canada and Norway, with more than 500,000 tons per year. It is more common in spring and autumn. It is usually made into dried products and then grilled and eaten. Mainly eats female fish that hold eggs. Most of the fresh food in the country is imported for consumption, it is cheap, and it is common in seafood and fish markets. This private dish uses spring fish as the main ingredient. The fish is fresh and tender and rich in nutritional value.