#Share your hometown's specialties# Dried catfish
Bohai Bay has many small fish growing all year round, such as crucian carp that is caught ashore in large quantities in spring, fat stickleback, small pike lamb (small barracuda), green lamb, small perch board (small sea bass), catfish, etc. are all "sea goods" that hometown people like to eat, and are called small grocery fish.
Over the years, I have known about a special practice of sea catfish by my elders, which is to dry them. The gutted sea catfish is steamed in a pot and dried for winter Chinese cabbage leaf soup.
The cabbage leaf soup made with dried catfish is delicious, and the soup is like diluted milk, with a faint milky white. The catfish has few bones, and the boiled dried fish is soft and slightly hard, very chewy (called "Gendao" by hometowns), and the more chewed it is, the more delicious it gets.
At that time, the reason why hometown people made dried catfish was that there were few fish and shrimp in winter, and dried catfish were easy to store and eat as you go. Second, the dried catfish boiled cabbage leaf soup does have a special taste.
In recent years, freshwater aquaculture, mariculture and marine natural resources protected by the mid-season fishing moratorium have been extremely abundant, meeting people's seafood (river fresh) consumption needs, and the traditional practice of processing dried catfish has gradually come out of people's sight.
