Mention of sea bass, immediately flashed in front of the ancients dense barrage rain: "autumn wind and eat perch beauty", "west wind oblique sun perch fragrance", "liquor alcohol perch fresh"...
Although I have long been accustomed to the posture of the literati and inkers praising food too hard, I will still be confused, is not just a perch, why let the ancients intoxicated themselves into such a way?
This is the steamed sea bass we often eat. 丨 Rosemary / Bean fruit delicacies
Lettuce perch, synonymous with homesickness
The Western Jin Dynasty writer Zhang Han was born in Wu County, Wu County, which is today's Suzhou, Jiangsu. In the first year of Yongning (301 AD), Sima Zhao's grandson Sima Zhao (司馬囧) came to power and recruited Zhang Han as The Great Sima Dongcao. Zhang Han lamented that if there is chaos in the war today, there is no hope for this small boat. As the autumn wind gradually rose, Zhang Han, who was in Luoyang, remembered the lettuce soup and sea bass in his hometown, and his homesickness could not be discharged, so he did not hesitate to resign and return to his hometown. Soon, Sima Yan was defeated, and Zhang Han survived. This is the allusion to the "thought of the chún perch".
Ancient clouds "the west wind blows on the four gill bass". Wait, how can a sea bass have four gills? Yes, the perch in the ancient population did not know where to go taller than the perch we are familiar with.
"Four-gill perch" plain face photo. 丨 chinese-sturgeon.com.cn
Matsue perch (Trachidermus fasciatus), the "perch" of the ancient population is this thing. Although the name has the word "perch", in fact, it is not even a perch fish, but belongs to the [yóu] shaped order Du Father fish suborder Du Father fish family, mainly distributed in Japan, Korea, and China's coastal waters, also known as daughter-in-law fish, four gill perch. Su Shi has a description of "huge mouth and fine scales, shaped like a perch of Songjiang" in "Hou Chibi Fu".
The anterior part of the Body of matsue Perch is flattened , with a large mouth and slightly longer upper jaw , a broad dorsal fin continuous pectoral fin , four spines on the front gill cover , brown on the dorsal side , and a white abdomen. During the breeding season, the gill lid of the adult fish has two orange-red oblique bands on each membrane, resembling two gill leaves, hence the name "four gill perch".
Yamano Kami was a young child. 丨 blog.naver.com
The Matsue perch is a migratory fish that spawns at short distances to sea, and whenever the breeding season comes, the reproductive population gathers at the mouth of the river and lays the eggs offshore; the hatched juvenile fish swim up the river and grow in freshwater waters. Adults are no more than 15 cm long at maximum.
The gills of the Matsue perch are brightly colored during the breeding season. 丨 cocolog-nifty.com
The little Matsue perch is not small
People seem to have a special love for fish that migrate back to the river, such as the Yangtze River knife fish [jì], anchovy [shí] fish, river pufferfish and so on. Songjiang perch has also been known as the first fish in Jiangnan since ancient times. When the Sui Emperor arrived in Jiangdu, Songjiang in Wu County offered sea bass, and Emperor Jue praised it: "The so-called golden jade, southeastern taste also." "The origin of history and the accumulation of culture have also made the small Matsue perch gain the honor of a famous fish at the state banquet." In 1972, WHEN US President Richard Nixon visited China, Matsue perch was among them in the state dinner menu personally approved by the prime minister.
Eight treasures of braised sea bass. 丨chinesefood.cooking
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Calendar lady, I just want to know where to eat? Give a link ~
Uh, this one I'm afraid... A little hard...
Calendar lady
Due to the construction of many water conservancy projects in the river network and the change of many factors such as the water environment, songjiang perch has been difficult to find in the natural water system of Jiangnan since the 1980s. It is said that in 1986, Queen Elizabeth II came to Shanghai, and the municipal government sent special personnel to Songjiang to look for Songjiang perch, and hundreds of fishing boats went out to fish, but finally found nothing. The exclamation of "crab with four cheeks of the navel cream crab, and the bottle of freshness for ten years" may only stay in the infinite fantasy of the ancient poetry. However, in recent years, Matsue perch has made great progress in artificial culture technology, and people may soon be able to taste the legendary taste.
Can't eat Matsue perch, change something else
Matsue perch is actually not irreplaceable, and this has to start with a story. Legend has it that Lü Dongbin, one of the Eight Immortals, once came to a restaurant next to the Xiuye Bridge of the Wusong River to drink. A few small fish, a pot of fine wine, and eating with relish, I asked the shop what kind of fish it was. The shop brought six live fish, Lu Dongbin took a look, I leaned! The fish was so ugly that he brought a brush and cinnabar, and with a full pen end, he drew two eyelines for the fish, oh no, gill lines. It is then released under the Hideno Bridge, and the six small fish become four-gill perch, and this small fish is the Sand Pond Fish [lǐ] that is familiar to Jiangnan people.
Braised sand pond fish. 丨 A piece of cake for home
Shatang snakehead belongs to the suborder Goby suborder Tangtang snakehead, and the most common species such as Haifeng Shatang snakehead, River River Sand Pond Fish, Dark Sand Pond Fish, the latter is the more common species in the Jiangnan market, also known as tubu fish, cauliflower fish, tiger head shark, demented tiger fish. Shatang snakehead is generally 5 to 10 cm long, the fish body is thick, the mouth is large and wide, the abdomen is round, the fish body is usually dark brown with irregular black markings, and the body color varies greatly with the depth of the environment.
Dark sand pond fish. 丨KENPEI / wikimedia
The spring cauliflower season is the fattest time for Shatang snakeheads, whether it is egg stew, braised or steamed with snow vegetables, the tender taste of Shatang snakeheads is touching. Wang Zengqi wrote in the "Tiger Head Shark Song": "Suzhou Jiayu pond fish, tender than river puffer fresh than shrimp. It is best to cook the clear soup over a live fire, pepper drops vinegar purple ginger sprouts. Full of wine and food, only in the homes of ordinary people. ”
Freshwater elves in northern Eurasia
The perca fluviatilis you want, a species of fish belonging to the genus Percaena in the family Perciformes, is a red perch with roots. River perch is mainly distributed in the cold temperate zone in the northern part of Eurasia, Siberian freshwater waters, China is only produced in Xinjiang's Erqi River, Ulungu River Basin, and later artificially stocked to Bosten Lake. The body of the fish is yellow-green or tan, the abdomen is white, the pectoral fin is light yellow, the fin, the abdominal fin and the caudal fin are orange-red, the back of the first dorsal fin has a blackboard, and there are 5 to 9 black transverse bands on the side of the body, which is commonly known as five blacks in Xinjiang, and the juvenile fish are more colorful than adult fish.
Beautiful river bass. 丨Karelj / wikimedia
The river bass are carnivorous , usually foraging at dusk and early in the morning , with juveniles feeding on zooplankton , adults feeding on small fish , and sometimes aquatic insects and crustaceans , with a maximum length of up to 50 cm. It can be used as an ornamental fish and is also a favorite fish species for fishing enthusiasts.
River bass in the Rhine Valley. 丨 gw-forum.de
So, if you're not living in Europe or Xinjiang, the greatest chance of seeing a river bass is probably at an ornamental fish market. The natural production of river perch in Xinjiang is very large, and it has few thorns and fresh meat, like the white spotted pike, the river perch is a common "vegetable fish" in Xinjiang, the method is simple, directly skewered and charcoal grilled.
Calendar lady, listen to the sa fish pulled for half a day can not eat anything, often eat which kind of perch ah?
Don't worry, this is coming
Home-cooked delicacies from the American continent
The perch we eat on a daily basis is actually the largemouth bass (Micropterus salmoides) native to the Americas, also known as the California perch, commonly known in English as lagemouth bass, belonging to the black perch genus of the sunfish family. Native to the freshwater waters of central America, northeastern Mexico and southeastern Canada in North America, the fish was later introduced around the world as a more common food fish.
Largemouth bass. 丨Lubomir Hlasek
The largemouth bass is spindle-shaped, the back is grayish green, the ventral fin is milky white or slightly yellowish, the mouth is large, beyond the posterior edge of the eye, from the end of the snout to the base of the caudal fin there are arranged in bands of black spots, 9 hard spines in the dorsal fin, 3 hard spines in the fin, and the body length can reach 45 cm. Largemouth black likes to inhabit the quiet waters with abundant aquatic grass and silty bottom, generally active in the middle and lower water layers, is a carnivorous fish, feeding aggressively, eating in staggering amounts, and even killing each other, a worldwide game fishing class.
Largemouth bass has the advantages of rapid growth and high meat production rate, Taiwan Province introduced this fish from abroad in the late 1970s, and in 1983 artificial breeding was successful, the same year introduced to Guangdong Province, after decades of aquaculture development, largemouth bass has become one of the important freshwater aquaculture species in China.
Another type of "perch" that often comes to our table is sea bass, such as the Japanese real perch (Lateolabrax japonicus). Japanese perch, also known as the flower perch or seven-star perch, is a genus of perch in the family Perch, mainly distributed in the western Pacific Ocean, the back of the fish is blue-gray, the sides and abdomen are silvery-white, there are irregular black spots on the side of the body, and the body length can reach one meter.
Japanese shinba. 丨Izuzuki / wikimedia
The Japanese perch usually inhabits the confluence of the waters of the light sea and is a ferocious carnivorous fish. The best time to sample sea bass is in the middle of summer, when the Japanese perch is breeding season, when their meat begins to accumulate fat and their taste becomes delicious.
Author: Sayu
Fish is a very common dish on the table, what is the best fish you have ever eaten? Which cooking method is preferred
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