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The island city has "four small seafood"
Even the authentic Qingdao "indigenous"
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Xiaobian bet on this small seafood below
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Spring is the season when seafood is on the market in large quantities, and when you walk into the seafood market, you will be dazzled by the variety of fresh seafood. In front of the stalls, a small shrimp with a shrimp paste appearance is particularly eye-catching, and in the areas of Thorn HongTan, Shangma, Hetao and Hongdao Island, the locals call it "the last goods". The reporter visited and found that as the weather warmed up, it was time to eat the "last goods".
Explore the city
Fresh "end goods" are in short supply
At about 9:00 a.m., the Chengyang Seafood Market was crowded with people, and in front of the stalls, many citizens were busy selecting a variety of fresh seafood, and many people were holding large pockets in their hands, and they still did not forget to look east and west when they left. Mackerel, bread fish, conch, scallops, gobies, octopus... On the stalls, there are all kinds of seafood, but only one is similar to the sauce, packed in a small pot. "Buy some 'last goods' and go home, the taste is delicious and nutritious." Stall owner Wang Guixiang greeted warmly and sold "last goods" to reporters.
The reporter saw that the "end goods" sold by Wang Guixiang were packed in a small basin, with a gray appearance, a soft mud texture, and a certain sense of grain. Closely observed, the "end of the goods" is actually a small shrimp cub with a length of five or six millimeters, translucent color, and two black spots on the front end, with a faint umami smell, which smells very comfortable, and does not have the strong fishy smell of other seafood.
Citizens use their noses to sniff whether the "end goods" are fresh
"'Last goods' costs 15 yuan a pound, and a pound can make two or three dishes." Wang Guixiang said that "end goods" used to be a favorite food of coastal fishermen, because the price is affordable and nutritious, and now it is going to the table of more and more citizens. It tastes delicious, especially in the spring when the temperature is right and the taste is exceptionally good. Generally buying a pound to go home, you can make soup, scrambled eggs, steaming, etc. separately to make multiple delicious dishes.
"Buy some 'last goods' and eat them with onions when you go home, and my wife and I will eat this mouthful." Aunt Yao, a citizen, said that she would buy one or two pounds of "last goods" every week. Compared with other people's stir-frying, making soups and other methods, Aunt Yao likes the original steamed "end goods" the most, and must be eaten with green onions. "Most of the people who buy 'last goods' are locals, and most of the foreigners don't know them." Wang Guixiang said that the general public buys one or two catties at a time, counting the daily supply of restaurants, her stall can sell twenty or thirty pounds of "last goods" a day.
parlance
To buy "last goods", you must choose sea fishing
"The 'last goods' I sold were all imported this morning from the fishermen near The Thorn Flood Beach, and they are very fresh." Wang Guixiang said that the "last goods" can be bought all year round, the price is stable at about 15 yuan per kilogram, generally in winter will be more expensive, but the highest is seventeen or eight yuan. At present, the "end goods" sold on the market are divided into two kinds of sea fishing and aquaculture pond fishing, the two have little difference in price, the appearance is the same, but there is a difference in taste. The "last goods" of sea fishing are delicious but not fishy, but the "last goods" in the breeding pond have an earthy smell, which greatly reduces the taste.
When it comes to picking "last goods", Aunt Yao can be described as an expert. "I've been eating 'last goods' for decades, and I can see at a glance whether it's good or bad." Aunt Yao said that after the "last goods" are salvaged ashore, they are easy to deteriorate, and if they are not frozen, they can also be put for two or three days. However, individual merchants are reluctant to throw away the spoiled "final goods", so they sell them to the public with shoddy quality, thus affecting the quality. "Don't listen to anything that gets fresher and fishier." Aunt Yao said that the fresh "end goods" generally have a small taste, and even if there is an earthy smell, it will not be particularly obvious. In appearance, the fresh "end" color is bright, although the overall mud, but each small shrimp is very hard.
Citizens picking "end goods"
Traced back
"End cargo" is a small shrimp boy
Why is it called "the end of the goods"? Local fishermen say seafood caught from the sea is commonly known as seafood. In the past, most of the small red-tailed shrimp in the coastal area were large, so the small red-tailed shrimp caught in a net was a large stream of goods, while other larger fish, shrimp, crabs and eight-banded cockroaches were called large goods. After picking up the net, the rest of the large goods are all small red-tailed shrimp, rinsed in a container containing clean seawater, because the small shrimp are lighter than the red-tailed shrimp, they float on the upper layer, and finally use the fence to fish out a small number of shrimp, which is the end of the goods. Therefore, the end goods are fine products extracted from the high-flow goods.
"End goods" has many names, Hongdao people also call it nano shrimp, East China Sea people call "end goods" called midge shrimp, and some people call "end goods" called bran shrimp, silk shrimp, because it is like bran floating in the sea, in the sea with the waves. Fishermen around Weihai and Hongdao used to catch a large number of fish with drift nets. Wang Zhengjie, a villager in Dongdayang Village, Hongdao Street, said that in the past, this small shrimp could be seen everywhere in the shrimp pond, and when fishing, fishermen would put a special "mosquito net" into the seawater, and pull the net forward while walking, and it would not take long to harvest a lot. However, in recent years, this small seafood has become uncommon.
The output of "last goods" is difficult to estimate, because the fishermen go to fish by themselves, and most of them are kept and eaten by themselves, or ordered in advance by restaurants, and a few flow into the market. The reporter turned around in the Chengyang Seafood Market and found only two or three stalls selling "last goods". "There are no more than 10 stalls selling last goods here, because the number is small, and some stalls have sold out long ago!" Wang Guixiang said. In the coastal area, in addition to some beach farmers, many villagers have gone out to work and are no longer willing to go to the net to "end goods". "The 'last goods' are 'fine goods', less on, less sold, and now, fishermen have a net for 10 pounds at a time."
variation
From home accompaniment to signature dishes
"In the eyes of fishermen in the past, 'last goods' was an accompaniment dish for living at home." Lin Yanyu, a fisherman in Qianhai West, said that in the local area, fresh "end goods" are very exquisite to eat, generally do not go to the pot, it is best to eat fresh raw, when eating with chopsticks dipped in some can be, which shows its preciousness. There is also a way to eat, the freshly out of the basket steamed buns to break open, smeared with fresh "end goods" and then close the steamed buns, the umami taste is quickly absorbed by the steamed buns, and then open the steamed buns can not find the "end goods".
The most customary way to eat is to eat the end with shallots
Nowadays, the number of "last goods" is getting smaller and smaller, and in the eyes of the public, it is like a rarity. In the seafood market, as soon as you hear that you want to buy "last goods", many stall owners have hurriedly waved their hands: "Now 'last goods' are not easy to buy, you go to the nearby hotel to ask, maybe there will be." The reporter saw the "last goods" in the plastic box in the à la carte room of a hotel in Chengyang, and inquired and learned that the price of a "last goods" scrambled eggs is generally thirty or forty yuan. "Don't look at the price is not low, there are many people who love to eat, this is a signature dish!" Hotel staff said that the supply of "last goods" in the hotel every day does not exceed 3 pounds, and sometimes it is too late to eat at all.
link
Four small seafood in the island city
"'End goods' grow in the coastal area of Jiaozhou Bay, in fresh water, in seawater." Wang Xuebo, a fishery technician in Chengyang, said that the reproductive capacity of "end goods" is relatively strong, and they can generally reproduce once a month. In terms of distribution, there are Thorn Hongtan, Shangma, Liuting, Hetao and Hongdao in the Chengyang area, and in addition, Jimo and Yuanjiao are often seen along the southern coast.
In Wang Xuebo's view, the reason why "last goods" are so famous around Chengyang is that in addition to the living and eating habits of the locals, it is also inseparable from the holding of the Red Island Clam Festival. "During the Clam Festival, 'Last Goods' was listed as qingdao's four small seafood alongside mud ants, sea sand and oysters, which greatly increased its fame."