When I was a child, my family lived on the bank of the Yangtze River, and in the late sixties and early seventies of the last century, although the material was relatively scarce, it was not a luxury to eat the "three fresh foods of the Yangtze River".
Every year, with the call of "Yangchun March Fresh River Fresh", puffer fish, knife fish and anchovies jump on the table. Although the taste of these three is extremely fresh, the former is poisonous, and the latter two have many small thorns and high prices. Therefore, it is often daunting and hateful. However, the "fourth freshest in the Yangtze River" - catfish, eclectic, price-friendly, is actually the most worthy of trying the river fresh.
In fact, the "catfish" in the Shanghai population, the "Jiangtuan" in the Sichuan population, the "fat fish" in the Hubei population, and the "Xiyu" in the Guizhou population are all the same kind of fish - catfish! We Sichuan people also call it Fat Tuo, which is the first delicacy produced in a section of the Min River in Leshan. This section of the river, known as the Pingqiang River in ancient times, Li Baishiyun: "The moon of Mount Emei is half a wheel of autumn, and the shadow enters the water flow of the Pingqiang River." "That's what it says.
Here the water depth is steep, the underwater caves are dense, the water quality is cold, the river waves are scattered, and the green Tiangong Mountain is stretched in the river, so that the river flows into a deep area, and the river group lives in the underwater stone cave. Catching such deep-water fish, the net is mostly useless, and local fishermen can catch a few fish with bamboo weaving or using the method of cold hook.
My brother used to be a crew member in Changhang, running Wuhan all year round, they fished simply, 100 meters long twine, as long as they are not afraid of breaking it, every 20 to 30 cm tied 1 string hook, the sub-line of the hook is 15 to 20 cm long, hanging dried tofu or earthworms, fat meat, bones, chicken and duck intestines, at night the boat should be moored before dragging in the water, after stopping the boat at night, drink wine, play cards and cards, to the next morning when the ma ma is bright, start to get up and close the line, each time to recover a lot of river fresh, at least 5 to 10 pounds, up to 50 to 60 pounds! The most common of these is Jiangtuan.
Over the years, the river group is difficult to find, and it is the favorite of anglers. In order to seek respect, the accumulated investment of dozens of pounds, several rolls of the line, the far throw pole have lost two, and finally got to see fangrong. That day I used "positional fishing". Because there is more debris under the water, the lead pendant is changed to a nut and tied with cotton thread. Throw the rod out of the water, down the river to the fishing point, tighten the line after sinking to the bottom, wait for the fish to bite the hook, if there is no response, lift the rod and then throw it.
Ten minutes later, the rod suddenly shook a few times, a big bend, there were fish! I lifted the rod to close the line, the water was too urgent to close. I couldn't feel the presence of fish and thought it was slag. And suddenly clicked 2 times, and then the discharge valve began to line, press the tight discharge, slowly close the line, I closed very cautiously, and there are 10 meters! Suddenly the urn took a moment, there were fish, and gently, saw a river ball! Went home and weighed no more no less than 2 pounds.
This delicate river tuan fish is really a blessing to enjoy, and there are poems on the east slope: "Bud ginger purple vinegar moxibustion silver fish, snow bowl more than two feet, there are still peach blossom spring qi, this flavor is better than pure perch." "The taste of the river dumplings can be seen from this, no matter what kind of cooking method, you can fully feel, how to be "fresh". But everyone who has eaten it can't help but marvel at how wonderful this original river dumpling fish is!