Anchovy, common name of Chaoshan: Yougan.
Fish or five fish, also known as green sweet fish, safe fish and oily sweet fish, is also known as sweet potato in Guangdong. It is distributed in the waters near Taiwan Province and Japan, as well as in the South China Sea. There are more than 100 names for anchovy in Japan. In Taiwan Province, it is called "Green Ganzi" or "Green Ganzi".
The anchovy is a warm-water fish. The anchovy, also called yellow croaker in China, is a medium-sized marine fish of the family Perciformes. Its biggest appearance features black eye shadow and the yellow band running through its head and tail. The anchovy is sweet in meat and rich in fat cream, which can be melted on the tip of the tongue in the mouth. It is the top ingredient in Japanese food.
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The most commonly used material for sashimi is fish, mostly marine fish. Common are tuna, salmon (salmon), snapper, flounder, bonito, spring fish, anchovy, minnows, bass, mullet, and so on; There are also freshwater fish such as carp and crucian carp. In ancient times, carp was the top grade of sashimi. There are also some special seafood, such as octopus, squid, cuttlefish and whale, which are also common materials.
Whales can be sliced into thick fillets, but octopus, squid and cuttlefish can't be sliced into fillets, but they can be cut into fish pieces that are not too thin by using their own bodies, and of course they can also be counted as fillets. In addition to fillets, there are whole fish, and some small micro-fish, which are delicious sashimi if eaten raw or alive.
In addition to fish, there are raw caviar, which can also be sashimi. As for the raw shark fin eaten by Hong Kong people, it is also a kind of sashimi in Japanese eyes. However, sashimi is not limited to fish, and the materials used are very wide, including snails (including snail meat, oyster meat and fresh shellfish), shrimps (a red sweet shrimp) and crabs, sea cucumbers and sea urchins, and chicken (tender chicken breast).
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