Chongqing grilled fish shop seems to be less popular than before, but there are still some remnants. In addition to the regular grass carp or snakehead, there is often a mysterious "Jiang Tuan" in the store. The first time I saw the word "Jiangtuan", I mistakenly thought it was the "Tuanyu" in the river ...... If the group fish, the tortoise, cooked according to grilled fish, wouldn't it be a waste of time?

Fortunately, "Jiangtuan" is not a tuanyu, otherwise it would be even more unaffordable. I have eaten it several times, but under the tyrannical destruction of one roast and two stews and heavy spices, it is difficult to distinguish any fish. Later, I specially "studied" the truth of "Jiangtuan". If I write its official Chinese name, it may make people feel even more unfamiliar.

The proper name of "Jiangtuan" is Changkishi, and the scientific name is Leiocassis longirostris, which belongs to the genus of Carpidae. "Jiangtuan" is the nickname of Sichuan, the birthplace of grilled fish. Say the difficult words again. The pronunciation of "Li" is the same as that of "Wei", and the pronunciation of "Yun" is the same as that of "Taste". The word Yun is the ancient name for Pelteobagrus fulvidraco, that is to say, the long-snooker is somewhat related to Pelteobagrus fulvidraco. Yellow catfish? It's the yellow spicy diced food in the restaurant.

Wild long-snooker

Compared with common freshwater fish such as carp and grass carp, which are Zhou Zheng and handsome in appearance, the long-snooker can be described as weird. Its snout cone (the snout of a fish is the part between the front end of the head and the front edge of the eye) protrudes significantly forward, so it is called "long snout". The mouth is long under the kiss (below the mouth) and shaped like a crescent moon. There are 4 pairs of tiny whiskers, without scales. The back is slightly gray and the body color is pink, just like being irradiated.

I'm a fish for a knife, and I'm a long kisser

Pink on the body surface is the characteristic of wild long-snooker. Su Shi once mentioned in the poem "A Unique Play for Catfish": "The pink stone head is still boneless, and the white puffer fish can't cure people", among which "pink stone head" and "Catfish" both refer to today's long kissing. However, under the condition of artificial rearing, this fish will turn pink into dark gray, which is a powerful grip to distinguish between cultured and wild. The growth rate of wild fish is slow, usually the meat quality and taste are better than those of cultured fish, and the price is higher, which is inseparable.

Channel catfish

Long-snooker is an authentic "Jiangtuan", but some grilled fish shops will pass it off as spotted catfish/Ietalurus Punetaus. Channel catfish is native to North America, and it is farmed in fresh water in China, but it is not wild. The appearance is somewhat similar to that of the long-snooker, both with a little catfish temperament, and both have 4 pairs of whiskers. In particular, the conjoined color of the cultured long-snout catfish is close to that of the spotted catfish.

The remarkable differences between them are as follows: the jaw whiskers of channel catfish are very long, and the end exceeds the base of pectoral fin, while the whiskers of channel catfish are obviously short; The position of channel catfish's mouth is relatively normal, which is "sub-mouth position" (grass carp and carp are "mouth position") in slang in the industry, instead of growing under the snout (mouth position) like long snout.

Channel catfish is also called Qingjiang fish, which is the established practice of aquaculture. It is a liar to call it "Jiangtuan" because the price of Jiangtuan is much higher. It's hard to say which tastes better. People with a dull taste like me can't tell, but for the sake of money, it's better to distinguish clearly.

Take a look at the long kiss and experience the "lower mouth"

Channel catfish, subacrotal position

Ladies and gentlemen, knowledge is power. If you go to a grilled fish shop to eat "Jiangtuan" in the future, remember to give it a warm hospice care in person before the fish is cut into eight pieces, and carefully observe the characteristics to see if the store has cheated you.

This article only represents the author's point of view.

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