The so-called girl fish of the Chaoshan people is a small golden sardine!
In the Western world, sardines are an important fish, with a huge yield and are often processed into canned and other popular foods. Whenever there are many people, they will use the saying "crowded like sardines" to describe it. The famous "catfish effect" in management is also related to sardines, saying that as long as a catfish is placed in a fish tank containing sardines, the sardines will accelerate their swimming without oxygen death, and talent management emphasizes the introduction of appropriate competition mechanisms in the group.
Modern ichthyology classifies Sardines into the herring family of bony fish, a collective term for the sardines, sardines, and sardines, as well as some edible fish of the herring family. Below is wildlife photographer Michael Aw capturing underwater a spectacular sight of large mammals such as sharks preying on sardines:
Millions of schools of sardines swim like a sphere.
The ancient Chinese name of the sardine is aquap or bristle, and the Chaoshan colloquial language is called a girl fish. Qing Guangxu's "Jieyang County Continuation" records as follows: "The flounder has round scales and thick scales, is several inches long, and in May and June, it comes in formation with the blue scales of Bolang, and a net can count boats." Fishermen look to the sea as a field, that is, this strange fish. Although the Zanyun Ju clan has three groups, the swim is one sea, and if you are poor, you can be sure. The brown scales are thin, the green scales are thin, and they are ripe and then enter the market. "It is said that there are many scales of the anchovies, and it is only possible to carry a few boats in a net during the flood season in May and June of the lunar calendar.
Shantou Dahao Wharf is unloading guyu.
The number of sardines caught tends to be extremely large, often interspersed with other fish.
Since the 1960s and 1970s, light purse seine operations have become the main method of trapping guyu and balang fish.
The above-mentioned "Jieyang County Continuation" also mentions "Bolang", which is actually the so-called Balang fish in later generations. Balang fish Chinese blue round trevally, which I have talked about in a special article. From this, we know that Balang fish is not a foreign language, and as for the name of "Bolang", it probably means to step on the wave. The text also mentions "cooked and then entered the market", which means, of course, that it is only listed after cooking, which obviously refers to cooking into "fish rice". This is also the earliest local chronicle I have ever seen and the earliest record of "fish rice", indicating that at the latest in the late Qing Dynasty, the famous Chaoshan fish rice has appeared.
The famous Balang fish rice appeared at least in the late Qing Dynasty.
Guangxu's "Chronicle of Chaoyang County" records Guyu as follows: "The Book of Min: 'The fish is like a horse and is small, and it can be obtained in summer and autumn.'" 'Hipsters mostly salt-pickle it as a sauce, commonly known as poppy fish. "It is said that the cod is like a pony mackerel, commonly known as the poppy. Press, The Teochew pronunciation "poppy fish" is a catfish or a fish. The fish is extremely fat in season, like saury, with fish oil in its belly, but its scales are thick and prickly, thus limiting fresh food. Salted for sauce, it is marinated into fish sauce.
The fairy fish in the middle of the fish is also called mackerel, and most ichthyologists advocate that it is in the same family as the mackerel, and the ancients said "'The mackerel is like a mackerel but small"!
A very fat girl fish. The owner of The Ji who put the fishing rice in Taho and exported it after freezing it, it is said to be the erbium used for sea fishing.
When I was young, although there were often high-grade fish, but there was a shortage of materials, fishermen often sold to Hong Kong and Macao in order to make money, and most of the ordinary people ate "Bagudi" - in fact, it was the abbreviation of the three cheap seawater fish of Balang, Guyu and Dizai in the old Chaoshan people. Nowadays, due to overfishing, there are fewer and fewer medium and high-end fish caught, and these low-grade fish in Bagudi account for more than half of the annual catch, and ordinary people still eat mostly Bagudi. Interestingly, people who are accustomed to eating Bagudi are actually the most loved by Bagudi, and if he is allowed to eat groupers and lobsters, he will feel that it is not a taste!
Di Zai is also called peeling fish, and is collectively called Bagu Di with BaLang and Gu Yu.
The "Jieyang County Continuation" also said: "Bolang scales are thin, Green Scales are thin", Bolang is Balang, what kind of fish is Qinglin?
The second on the left is the positive baranga, and the green scales cannot be flower fairy, because the flower fairy is round, and the most likely is the broad eye of the right one, that is, the horse mackerel.
Also known as the golden sardine, it is named for the longitudinal band with a pale yellowish luster on the side of its body. The so-called "salting into sauce" refers to the salting into fish sauce.
During the extremely fat season during the flood season in May and June of the lunar calendar, the fish can also be slightly salted and made into fish rice, which tastes very similar to saury, but there are more bone spurs.