Judianshan Lake naturally has river fresh, and among the river fresh, my favorite is the white silk fish.
The fish stalls in Zhujiajiao's vegetable market have whitewater fish all year round, and their size is much larger and larger every year. Generally, there is a 1.5~2KG one. Less than 20 yuan per catty. In fact, these are not my favorite species, nor are they white silk fish.
There are several kinds of white silk fish or mouthfish in the Qingpu area: Mongolian red carp are raised, wild ones are stocked in Dianshan Lake, and then wild white silk fish, although they are all relatives, but I love the taste of wild white silk fish the most.
The fish is no more than 35 cm long, slender as a willow leaf, with a slightly upturned mouth and a slightly protruding abdomen. If you encounter a flat abdomen, the mouth shape is obviously upturned, the body is slightly hypertrophied, and the tail and the end of the ventral fin have red, that is, the Mongolian red carp or the white silk fish raised in the pond. They are not as sweet and delicate as the wild white silk fish in the lake.
The method of steaming this fish is also relatively unique, I have the privilege of getting the guidance of the fishermen, cooking according to their soil method, removing the scales, the knife is cut from an inch of the tail, down the back to the head split, the advantage of this is that the thickness of the fish on the back and abdomen is basically the same, which is convenient for uniform steaming. Wash the internal organs, grab a little sea salt to massage the front and back of the fish, put on three or four slices of 0.6 mm thick ginger, a small red pepper, cut into very fine strips and sprinkle, and then paste six or seven pieces of 1 mm thick pork bacon, bacon without soaking water to salt. If you have a fat and lean Jinhua ham, it is better to replace the bacon with bacon. But don't put cooking wine and shallots, remember to remember. Instead of marinating for a long time, you should immediately boil water and steam for 10 minutes out of the pot, because after a long time of marinating, the fish will lose its sweetness.
After trying, it is indeed salty and fresh in the mouth, and the meat is delicate and sweet, without fishy taste. If dipped in a bit of comfort vinegar, it is another flavor. Of course, eating this fish is also a bit exquisite, because the fish has a lot of spines. Should be used chopsticks to clip the size of broad bean meat pieces, into the mouth of a sip, the fish meat because of the tenderness of the melting, you can use the tip of the tongue to remove one or two fish bones, if greedy, directly into the mouth of the fish meat, lest the tongue can not hit the bend, the fish spines stuck throat. Even if you eat fish, spitting out fish bones is like spitting out a bundle of firewood, which is really indecent.
Although the farmhouses in Qingpu and the restaurants in the ancient town have this fish, if you want to taste the authentic, be sure to go and see the fish gesture when ordering. Because this fish is rarely wild, but all that are sold are basically farmed or have red tails. If you are lucky enough to eat what the owner calls wild white silk fish from mid-February to mid-May, it is also impossible because this period is a closed period.
How can you find this fish in the wild around this time? The fish in Yodoho Fishing Village are wild fished in Lake Yodoyama, and the fishermen in Kanazawa are wild fished in Xiao Fengyang, and I personally think that the fish produced by Xiao Fengyang is better, because it is a first-class water source protection area. It is worth reminding that this fish will die as soon as it comes out of the water, but it will die in 3 minutes, and it should be killed immediately and steamed within 1 hour to eat it, so that you can taste the ultimate taste of this fish.
After watching Yashe talk about eating, I can't help but learn to write one, waiting for the early arrival of the May 15th Fishing Festival.
April 7, 2020 Zhujiajiao