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The difference between Chinese larval fish and yellow croaker

the difference between Chinese larval fish and yellow croaker

1. Different families

Spring croaker (Nibea albiflora) and yellow croaker are both fishes of the family Lithopoda, but their genera are different. Spring croaker belongs to the genus Spring croaker, but yellow croaker belongs to the genus Yellow croaker. It can be seen that although they are relatively close, they are not the same kind of fish.

2. Different body shapes

Chunzi fish is oblong, with a flat side, a large head, a short and blunt kiss, a slightly shorter lower jaw than the upper jaw, small teeth on both jaws, and large teeth on the outside of the upper jaw and the inside of the lower jaw. Yellow croaker is nearly rectangular with flat side, big head with flat side, round and blunt kiss, equal upper and lower jaws and thin lips; The maxilla can flex.

3. Different body lengths

The body lengths of spring fish and yellow croaker are different. The body length of spring fish is smaller, and the adult body length is between 2-25cm. The body length of yellow croaker is slightly larger, generally around 3cm.

4. Different colors

(1) Chunzi fish is grayish orange, with many grayish-black wavy stripes on its side, which are inclined forward and downward and discontinuous on the lateral line. Its ventral surface is silvery white, and its dorsal fin is grayish orange, with a small black dot at the base of each fin, and its pectoral fin, ventral fin and gluteal fin are light orange, with red at the base and orange at the caudal fin.

(2) The dorsal surface of yellow croaker is grayish yellow and the underside is golden yellow; The dorsal fin and caudal fin are grayish yellow, while the pectoral fin, ventral fin and gluteal fin are yellow. They are mainly active in the middle and lower layers of seawater and have migratory habits.

Answered on October 5, 222

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The difference between Chinese roe fish and crucian carp

The main differences between Chinese roe fish and crucian carp are different subject classification, different morphological characteristics and different living habits, as follows: 1. Different subject classification 1. Chinese roe fish generally refers to Yarrow vacea, which is a fish of Cyprinidae and Yarrow genus. 2. Carassius auratus is a fish of CYPRINIDAE and Carassius auratus. Second, the morphological characteristics are different. 1. The Chinese fish is long, with a flat side, a slightly curved back edge and a round abdomen. The back is bluish gray, the ventral side is light, the dorsal fin and caudal fin are light gray, the caudal fin edge is dark gray, and the pectoral fin, ventral fin and gluteal fin are light. 2. Carassius auratus has a flat and high side, a small body, a dim back and a pale white abdomen. The body color of Carassius auratus is mainly gray, such as a gray-black back, a silver-gray belly and gray fins. 3. Different Living Habits 1. The Chinese roe-roach is a pelagic fish in the northern plain of China, and often lives in the slow and still waters. The adaptability to water pH is not as good as that of crucian carp, but stronger than that of common carp. Although not a cold-water fish, Yarrow vachelli prefers to live in the middle and upper layers of rivers and streams with slow water flow, gritty sediment and clear water quality, and can also live in brackish lakes, which is rare in completely still water. Yarrow vachelli is an omnivorous fish, mainly composed of stems, leaves and debris of higher plants, followed by insects and occasionally small fish. Big fish mainly feed on insects. 2. The life level of crucian carp belongs to the bottom fish. In general, they swim, feed and inhabit underwater. When the air temperature and water temperature are high, they will also swim and feed in the middle and lower layers and upper layers of water. Mainly plant-based food, diatoms and some algae are also the food of crucian carp, as well as shrimps, earthworms, snails and insects. For the above contents, please refer to Baidu Encyclopedia-Huaziyu and Baidu Encyclopedia-Carassius auratus

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AKA consulted a pet problem, and published praise < Roast whole sheep is a traditional local flavor meat product of Mongolian people, a hard dish with extremely ethnic characteristics, a traditional classic delicacy formed in nomadic life for thousands of years, and a traditional famous dish for Mongolian guests. It is said that roast whole sheep is the healthiest, most environmentally friendly and greenest food in the meat diet at present. Mutton offal soup is a classic food with unique Inner Mongolia flavor. It is made from sheep's head, sheep's hoof and sheep's water as the main ingredients and auxiliary materials. Add water to the pot as the main ingredient and spices such as pepper, fennel and salt to cook. When the pot is boiling, skim off the floating foam and continue cooking until the fragrance overflows and the flesh and blood of the head and hoof can be separated. The rest are cooked in water, fished out and cut into strips or slices. Alashan Mountain, the hometown of camels in China, is known as cold hoof yellow, which is a local specialty food. The hoof yellow is two fibrous tissues the size of goose eggs in the palm of a camel's hand, because camel's hoof is the most active tissue on a camel's body, and its meat quality is extremely delicate and elastic, like tendons but softer than tendons, like humps and richer in fibrous tissues than humps. The cold hoof yellow made from it is crisp and delicious, smooth and tender, and it is a rare top-grade cooking. Hand-held meat is a traditional food of Mongolian people for thousands of years. It means eating meat with your hands. The meat of sheep, cattle, horses, camels and other livestock and wild animals can be cooked with hand-held meat, but the hand-held meat usually refers to mutton. Handmade meat is the favorite and most commonly used traditional food of Mongolian people for thousands of years. This traditional eating method of herdsmen in grassland and pastoral areas can be traced back to ancient times. Slaughtered sheep with bones are decomposed into several small pieces and put in a clear water pot. Without salt and other seasonings, they are cooked with strong fire. When the water boils, they are immediately taken out of the pot and served on the table, dipped in salt and eaten. Their meat is tender and original. Chinese roe fish has beautiful scenery, good water and better fish in Darinol Lake, Mongolia. The lake can only enter, which is especially suitable for the growth of Chinese fish. Chinese roe fish is a freshwater migratory fish. In spring, it goes upstream and upstream, spawns in the river, and then grows back in the lake. Due to its pure wild growth, the flower scales of Dali Lake are rich in fine meat, and the meat quality is tight and tough. The local specialty of Inner Mongolia is dry frying, and besides, it can be fried, roasted and braised in brown sauce. It is delicious and fresh, and it is the first-class delicacy for enthusiastic Mongolians to entertain guests. Mongolian milk tea Mongolian friends can't live without tea, and they can't live without tea for three meals a day. They drank milk tea instead of tea brewed from southern tea. Milk tea is called "Wugutacuo" in Mongolian. Take out the tea leaves with a cloth bag, pour the tea and fresh milk in the bucket into the pot for boiling, and air them repeatedly with a spoon, and then they can be drunk after melting. Air-dried beef Air-dried beef is a special product of Inner Mongolia grassland. Dried beef originated from the war grain of ancient Mongolian fighters, which is convenient to carry and rich in nutrition. The practice is also very distinctive. The selected beef is stripped of fascia and cut into large strips with a blade. Use chopped onion, ginger, salt, sugar, etc. to blend in a small bowl and marinate the meat. Drawn milk tofu is a classic flavor dish in Inner Mongolia, which is cooked with milk tofu as the main ingredient. Cut the milk tofu into blocks, wrap it in flour, hang the loose paste made of egg white, starch and flour, fry it in an oil pan, and take it out in golden color. Add appropriate amount of sugar into the pot and boil it into syrup, pour in the fried milk tofu, sprinkle some sesame seeds, wrap the syrup evenly and serve. This dish is golden in color, sweet and fragrant in taste, and it is a good product in the banquet.

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