The commercial sale of "anchovy" is not true, once the first of the three fresh yangtze rivers, can not save the fate today we will talk about the anchovy in the early 1950s before the Dragon Boat Festival, Xu Beihong came with a gift to send to Qi Baishi, including anchovies. Reading it today, it still exudes wisps of rice dumplings and sentiments. Interpretation: Mr. Shiraishi: I send a piece of anchovy and a bag of rice dumplings to the Qingjiang River, and pay homage to Mr. Shiraishi. Anchovies please advise workers not to scale, because there is oil in the scales, it should be steamed, and the taste is delicious. Congratulations. What kind of fish is anchovy? What kind of anchovy are we eating in the restaurant today?

Chinese people eat fish, and in general, freshwater fish are the majority. Speaking of freshwater fish, the Yangtze River fish has always been the most popular in China. The so-called Yangtze River three fresh - puffer fish, anchovies, knife fish has always been sought after, but they are different.

<h1 class= "pgc-h-arrow-right" > today we will talk about anchovies</h1>

"The net has the west to give the country color true, and the poetry Yunnan country has a beautiful person." Toward the tide to shoot the shore scale floating jade, night moon cold light tail silver. This is the phrase of the Qing Dynasty celebrity Xie Yong yong praising the anchovy. And there is a magical behavior of the rich in the Qing Dynasty, the anchovy is easy to change the taste after it comes out of the water, so it is sent to catch the anchovy, immediately cook it on the boat, and when the waterway express delivery is delivered, the fish can be served.

Zhang Ailing also said that there are three major regrets in life, one hates the spiny anchovies, the second hates the begonias without fragrance, and the third hates the red chamber is not finished.

<h1 class="pgc-h-arrow-right" > the day before the Dragon Boat Festival in the early 1950s, Xu Beihong sent gifts to Qi Baishi with gifts for the festival, including anchovies. Reading it today, it still exudes wisps of rice dumplings and sentiments. Interpretation: Mr. Shiraishi: I send a piece of anchovy and a bag of rice dumplings to the Qingjiang River, and pay homage to Mr. Shiraishi. Anchovies please advise workers not to scale, because there is oil in the scales, it should be steamed, and the taste is delicious. Congratulations. </h1>

<h1 class="pgc-h-arrow-right" > what kind of fish is the anchovy? </h1>

Anchovies are produced in China's north-south water system, and the lower reaches of the Yangtze River are the most valuable. It is said that spawning at the mouth of the Yangtze River, hatching against the Yangtze River, swimming to Wuhu and Jiujiang around the Dragon Boat Festival, has grown into three or four pounds of adult fish, shaped like a crucian carp, white as silver.

Grandma told me that it had eaten it a few times when she was a child, and I still remember it now, because at that time, My Grandmother's family was a landlord and the family was not bad, but at that time, anchovies were also rare good fish, and it was said that this fish was rich in oil and evocative. The texture of the meat is a bit like "white carp (cocked mouth)", which is very delicious. The body is slightly resembling a "grass carp (crucian carp)" but flatter. And I've never seen anything alive. Grandma hadn't seen the fish since she was in her 20s.

Anchovies are a pity, so many years later, under the influence of pollution, indiscriminate fishing, dams and other factors, it is basically equivalent to extinction.

<h1 class="pgc-h-arrow-right" >What kind of anchovy did we eat in the restaurant today?" </h1>

Now, in the larger hotel restaurants, we can still eat anchovies, and the one is quite large, the taste is good, the price is good and too expensive. But, I'm going to tell you, the anchovy you're eating right now isn't really anchovy.

At present, the commercially available "anchovy" is mainly divided into two types, including the imported American herring and the cloud anchovy imported from Southeast Asia.

The American searing is silvery throughout, with a blue-green metallic sheen on the back, a spot behind the gill cap, and sometimes more small spots after it. They live most of the time along the North Atlantic coast from Newfoundland to Florida, and in the spring or early summer, when the river temperature is 10°C to 13°C, the American herring begins to migrate, the northern population can return to the ocean after spawning, and the southern population mostly dies after spawning.

Since the breakthrough of artificial breeding, the current "anchovies" on the market are basically American herring. Price, ordinary breeding more than 30 pieces, ecological breeding 100 ~ 300 yuan.

Another is the cloud anchovy from Southeast Asia. Some people say that the non-threatened species widely distributed in South and Southeast Asia, the National Fish Tenualosa ilisha in Bangladesh, may be an allonym for anchovies, and if so, it seems to be good news, but the question is, is this really the case?

The anchovy that migrates into the Irrawaddy River, a species that is basically extinct in China, still has a stable population in Myanmar, and is only regarded as a close relative of the anchovy. Authentic anchovies are eaten by individuals who migrate into fresh water, and the scales are eaten with fat, which is not necessarily delicious according to the eating habits of contemporary people.

In addition, there is a kind of anchovy from the sea, which, like the precious anchovy, is a herring order, and in the early years, some profiteers cut off their fins and pretended to be anchovies in the inland to sell high prices. Crucian carp is a common cheap marine fish, the meat is delicious but the fish has a lot of spines, and it is mostly salted and sold in dried fish along the coast, called "fish". Fresh eels are steamed well, but the bones are extremely annoying.

In general, as one of the three fresh sheep of the Yangtze River, the anchovy (Tenualosa reevesii) may have been extinct with the establishment of Gezhouba and the like, and the occasional rumored capture record without official reports seems to be unable to recover the status quo, and even the denial of extinction seems a little weak.