Catfish is characterized by tentacles like a cat beard on its mouth, at least one pair above the upper jaw, one pair on its mouth and one pair on its lower jaw. Many catfish have spines and pectoral fins on their backs. They may have poisonous glands on their spine, and they will feel pain and injury when they are stabbed. All catfish have no scales, and their skin is bare or covered with bone shields. Silver carp (Hypophthalmichthysmolitrix) is also called silver carp and silver carp. Flat figure, blue-gray back, white sides and abdomen. The head is bigger. Eye position is very low. The balance is fine. The central horny edge of the abdomen extends from below the pectoral fin to the anus. The pectoral fin does not exceed the base of the ventral fin. Fins are gray. Silver carp is quick-tempered and good at jumping. Living in the upper and middle layers of water. (Figure 1-6)
Silver carp is a typical filter-feeding fish. In the fry stage, it mainly eats zooplankton. When it grows to more than 1.5 cm, it gradually changes to eat phytoplankton, and also eats soybean milk, bean dregs powder, bran and rice bran, and prefers to eat artificial particulate compound feed. Suitable for aquaculture in rich water. The length of the intestine is about 6- 10 times of the body length.
Guizhou fish (also known as barracuda): The origin of barracuda dates back to 1930s. At that time, Xu, a salt merchant in Zigong, Sichuan, cooked river fish with pickled vegetables handed down from his family, supplemented by various natural spices and herbs. The cooked fish tastes spicy and delicious, and the meat is tender and smooth. The cooked fish is selected from the flowing river fish in Jinsha River, without scales and thorns. This kind of fish likes to go to the river for food in autumn and winter, and the local dialect is "Suobian fish". As a result, "Suobian Fish" became a river and lake dish next to the artesian well of the Millennium Salt Capital at that time, and it was famous in Sanjiang.
Finfoot fish, also known as channel catfish, has high nutritional value because of its thick and spineless meat, smooth skin and tender meat, rich and delicious taste. It is usually used to make clay pot rice, especially to stew mustard tuber to show its umami flavor. Anchovies taste delicious and smooth, and have a special taste.