Chongqing grilled fish shop seems to be not as popular as before, but there are still some remnants. In addition to conventional grass carp or blackfish, there is often a mysterious "river group" in the shop. The first time I saw the word "Jiangtuan", I mistakenly thought it was the "Tuanyu" in the river... If the fish are concocted according to the grilled fish, wouldn't it be a violent thing?
Fortunately, the "river tuan" is not a tuan fish, otherwise it would be even more unaffordable. I have eaten it a few times, but under the tyrannical destruction of the flavor seasonings in one grilled two stews, it is difficult to distinguish what kind of fish. Later, I specifically "studied" the truth of "Jiang Tuan", and if I wrote out the official name of the Chinese, it might feel even stranger.
The proper name of "Jiangtuan" is Longnose, the scientific name is Leioassis longirostris, the genus of the family Anchovy, "Jiangtuan" is the birthplace of grilled fish sichuan is its affectionate name. To repeat the difficult to recognize words, the word "鮠" is pronounced the same as "only", the word "mullet" is pronounced with "taste", and the word 鲿 is the ancient name for the yellow jaw fish, that is to say, the long-snouted fish and the yellow jaw fish are somewhat related. Yellow jaws? It's the yellow spicy dice in the restaurant.
Wild longnose
Compared with common freshwater fish such as Zhou Zheng and fengshen handsome carp grass carp, the dignity of the long-snout can be described as strange. Its snout is conical (the snout of the fish is the part between the front of the head and the anterior edge of the eye), which is prominently protruding forward, so it is called "long snout". The mouth is long below the snout (lower part of the mouth) and is shaped like a crescent moon. There are 4 pairs of tiny whiskers, without scales. The back is slightly gray and the body color is pink, as if it has been irradiated.
Artificial knife tricks me for fish meat, cultured long-snouted fish
Body surface pink is characteristic of wild giraffes. Su Shi once mentioned in the poem "A Must for Playing Catfish": "The pink stone head is still boneless, and the snow white pufferfish is not a medicine man", of which "pink stone head" and "catfish" both refer to the long-kissed catfish of today. However, under artificial rearing conditions, the pink will turn into dark ash, which is a powerful grip to distinguish between farming and wild. Wild fish grow slower, usually meaty, taste better than farmed fish, the price is also higher, must not be discerned.
Spotted forktail catfish
Giraffes are authentic "river dumplings", but some grilled fish shops will impersonate them with spotted forked tail catfish/Ietalurus Punetaus. It is native to North America and is domestically farmed in freshwater without wild. The appearance is somewhat similar to that of the longnose bass, both with a bit of catfish temperament, and also have 4 pairs of whiskers. In particular, the cultured longnose catfish is close to the body color of the spotted forktail catfish.
The significant difference between the two is that the jaw whiskers of the spotted forktail catfish are very long, the end exceeds the base of the pectoral fin, while the whiskers of the longnose catfish are significantly shorter; the position of the spotted forked tail catfish is relatively normal, in the industry black parlance, it is "sub-end of the mouth" (grass carp carp is the "mouth end position"), rather than growing below the snout (lower mouth position) like the long snout.
Spotted forktail catfish, also known as Qingjiang fish, this is the convention of the aquaculture industry, called "Jiangtuan" is a liar, because the price of Jiangtuan is much higher. Which is more delicious is not easy to say, people like me who have a dull sense of taste can't tell, but it is better to look at the face of money.
Take a look at the long snout and experience the "mouth down"
Spotted forked catfish, sub-terminal position of the mouth
Dear viewers, knowledge is power. In the future, if you go to the grilled fish shop to eat "Jiang Tuan", remember to personally give the fish a warm hospice before unloading the eight pieces, carefully observe the characteristics, and see if the store is pitting you.
This article represents the views of the author only
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