"Egrets fly in front of Mount Cissé, peach blossoms flowing water mandarin fish fat." Mandarin fish, also known as cinnamon fish, although found in all seasons, is the fattest in March when the peach blossoms are in full bloom. Mandarin fish is one of the four major freshwater famous fish in China, and it is also the most valuable fish in the northeast "three flowers and five luos". Mandarin fish has dominated the list of "spring freshness" for hundreds of years, because mandarin fish is tender and plump, no guts and fewer thorns, and is the best quality of freshwater fish in spring.
Seeing the cauliflower blooming, people around Jiangnan know that it is time to eat pond fish. Pond fish are also known as tubu fish, sand snakehead, pu fish, tiger head shark, this fish is not good-looking and a bit fierce. It is purple-brown, with fine black spots, a large and bone-like head, and fins like butterfly wings, which are called cauliflower fish or cauliflower perch by Suzhou people. In Suzhou, the most typical and homely way to eat is to stew eggs with pond snakehead, after the simple treatment of pond snakehead, add egg liquid and steam, the taste is extremely delicious.
Anchovies, also known as time fish, sanlai, sanli fish, late fish, anchovies, is the first of China's precious fish. Every year, before the Qingming Dynasty, it is the best time to eat anchovies, and the market time is only about 20 days, and it will wait until the next year. Anchovies are migratory fish, into the river spawning fish cluster, every spring and summer, from the sea up the river, migrating into freshwater waters, spawning and breeding, year after year, accurate, so called "anchovy".
People who pay attention to food have two seasons of anticipation every year, crabs in autumn and pufferfish in late spring. The so-called "do not eat puffer fish do not know the taste of fish, eat puffer fish tasteless" "once eaten puffer fish meat, lifelong do not read the world's fish", for thousands of years, the delicacy of puffer fish with various legends widely circulated, become mysterious and tempting. The best puffer fish, like the best knife fish, are best eaten before the Qingming Dynasty. At this time, the burrs on the fur of the puffer fish are still very soft, the gum is rich, and it is very soft and sticky to eat. Puffer fish can be eaten in a variety of ways, sashimi, braised pork, and thick soup, each with its own flavor.
"Thousands of mountains of seaweed ten thousand mountains of moss, leaves and leaves light sails open on all sides." At night, the bow of the ship is deafening, and the group of stones is heading back to the tide. "Yellow croakers have spring and autumn floods every year. During the flood, yellow croakers swim up the tide in groups, and the cries of the fish in the middle of the night make people unable to sleep. Especially in the spring, densely packed yellow croaks gather, chirping, the female fish muffled low back, the male fish high-pitched, from the water surface to the shore, the end is "roar thunder to scare the fisherman father". Although the yellow fish is delicious, it is also easy-going, steamed, sweet and sour, fragrant frying, and everything can be done. To say the most classic way to eat, or steaming.
Yellow brow, also known as lionfish, lives in brackish and fresh water junction waters and is one of the unique fish species in the Nansha region. The reason why it is called lionfish is because this fish is mostly concentrated in the lion ocean, and the other is because the head of this fish is round like the lion head used in the lion dance. Yellow brow used to be a common fish species on the southeast coast, but due to overfishing, production has gradually become scarce in recent years. Yellow eyebrows are best to weigh 2 to 2 halves, and the larger the bar, the more golden it is, and the more delicious it is. But now the output is scarce, the large yellow eyebrows are very rare, generally only 1 or 2 multiple, the larger the more valuable, the slightly different size, the price is thousands of miles.
The flesh of the bass is thick and firm, and the amount of fat in the abdomen is large, especially in the spring, which is the fattest season for the bass, and the folk have the saying of "spring bass and autumn perch". Shaped like a perch, the body color is dark, gray-brown with purple-green, and the abdomen is grayish-white. The meat of the big bass is delicious, one of the economic fish of the seafood, and it is also a fish with high economic value. In addition to fresh food, meat is a high-quality raw material for fish balls and knocking fish noodles, which is quite famous in Wenzhou.
Milk fish is a small fish, mostly produced in Zhongshan, Panyu area, is a natural growth of fish, so the yield will not be too high, sometimes good luck, you can encounter a larger strip, used to boil soup thick and mellow, milky white fish soup is really as delicious as qiong pulp. The milk fish is only 1 or 2 weights, without any scales, and has enviable smooth skin like loach. Colorful and blood-permeable is a beautiful fish, and boiled milk fish with radish shreds is a classic match. Used to cook porridge, it shows its high nutritional value and the sweetness of the porridge base.
The wild bamboo shoot shell is a mini "small fresh meat". Around the Time of the Qing Dynasty was its golden period. The flesh of the bamboo shoot shell fish is large and thick, with very few bone spurs, and the meat is white and tender. But the body size is relatively small, the large one is only eight or nine two. Bamboo shoot shell fish is made into a boiling soup, and the fish soup becomes as white as milk in the boiling again and again, and the entrance is fresh and sweet and rich. And because the bamboo shoot shell fish bone spurs are fewer, you can also use the method of oil immersion, so that the fish is crispy on the outside and smooth on the inside, and the gravy is all locked inside, which is very delicious.
White pigeon fish, commonly known as white pigeon, white beetle or white flower fish, grows in the rivers, beaches and wetlands at the junction of brackish water, the flesh is tender and delicate but not coarse, the toughness is moderate and not numb, the taste is wild and does not contain fishy, and the natural flavor is full. The white pigeon fish belongs to the "bouncing fish" family, about 10 cm long, with a white back and a red belly, and is a small cone-shaped fish with eyes on the top of the head, "eyes above the top", which is known as "white pigeon eyes". It is rich in the coastal area of the Pearl River Delta. Every year in March and April of the lunar calendar, a large number of listings, popular with diners.
"April squid kitchen (Dunton) fresh". ZiYu, also known as anchovies, scientific name anchovies, is a valuable economic fish, is a good product for rice and wine. Because its tail part fork is shaped like the tail of a phoenix, it is short and red, and the tip is thin and narrow, like a phoenix's tail, hence the name. People along the river also call it "grilled fish". The meat of the sub-mackerel is tender, fresh, full and fat, and it is reported from the summer to the small summer fishing news for two months every year. It can be fried, sweet and sour, braised (home-fired), dried and steamed, grilled and eaten.
Catfish, also known as Huiyu, Bass, Fei, Jiangtuan, Baiji, is one of the three treasures of the Yangtze River aquatic products, the scientific name is "Longnose Catfish (Catfish)", because it is homophonous with "Hui", the folk commonly known as "Huiyu". This fish is only found in the rapids and rocks of large rivers, extremely rare in lakes, not in streams or weirs, and the living waters are generally at least at least 10 meters deep. Spring and summer are the most fat, its flesh is delicate and delicious, fresh and not fishy, no intermuscular spines, and the flavor of anchovies is fresh, Su Dongpo once inscribed a poem: "Pink stone head is still boneless, snow white pufferfish is not medicine."
"Spring bream autumn carp summer three li." Spring bream means that spring is the best time to eat bream. Bream usually grow in brackish water confluence, the winter water temperature is low, bream generally sink to the bottom of the water to swim, can eat less, spring water temperature gradually warmed up, bream began to float to the middle of the water, but also began to seize the time to forage around. They feed themselves very fat for the upcoming mating season, so the strips of bream during this time are robust and fat. At this time, its appearance is shiny, the scales are shiny, the flesh is tender and fat, and the larger the meat, the fresher it is.
There is a folk proverb: "three pomfrets and four catfish": it means that March is a good time to eat pomfret, and April's eel is more delicious. Because of its larger eyes, the people call it "big eyes". It is produced everywhere along the coast of China, and the names are also different, and there are also other names such as white eel, cao white fish, and white scale fish. There are many ways to eat eel, steamed braised is suitable, steaming should be the first choice. If the female fish is a caviar, the roe should be retained, and steaming with the fish can increase the freshness and flavor.
Every year, around the time of the small full, when the plums are yellow, the pomfret will swim to the inland sea to spawn, and the pomfret is fat and tender at this time, so this time is the best time to taste the pomfret. Pomfret can be eaten in many ways, either braised or steamed. If the pomfret is bonelessly cut into thin slices, it can be used as an iron plate pomfret fillet, and its flesh is more tender and fatty; it can also be fried as a cold dish. If the pomfret is cooked and boneless, chopped and then added japonica rice, spices, etc., it can be boiled into pomfret porridge, which is especially suitable for those with weak spleen and stomach. In addition, pomfret can be pickled or spoiled for later consumption.
Spring season, high-grade fish raw. Also known as the Japanese lower squid (zhēn) fish, the most notable feature is the pointed beak. This fish has extremely high requirements for freshness, fresh fish meat is directly made into sashimi without processing, and the meat taste is light and natural.
Spring is best suited for eating fatty fish, and red steamed buns are the best fit for this. Anchovy is one of Japan's high-grade fish, with a red skin, and is called the two high-grade red-skinned fish along with Kitchiji. Because of its pitch-black throat, it can also be called "throat blackfish", and this colloquial name is more widely used in Japan. It is very rich in oil and fat, has a unique sweetness, and is very delicious as sashimi.
Although this fish is named after the red steamed bun, the word "Eight Zhang" is added, which is a different species of fish compared with the red steamed bun. Hachijo Akatsuki is a seawater fish that lives in deep waters at depths of 200 meters to the depths of water, with a large body, and its name comes from Hachijo Island and Ogasawara Islands, south of Amami Oshima Island, the Ryukyu Islands, and the south to Kyushu. Spring and summer are the best time to enjoy the taste, because it is relatively rare, so the price is more expensive than the red steamed bun, but the taste is also a gem.
Japanese spring fish, の魚. Also known as spring days, only spring has a limited time ingredient, in fact, is the real seabream, yellow seabream, blood seabream and other seabream baby fish collectively, translucent fish powder tender as cherry blossoms, less oil ratio, fish meat is firm and elastic, moderate sweetness, umami is also prominent, eat very refreshing taste.
Spring and autumn season, also known as sand barracuda, is the top ingredient in Edo-mae and is known in Japan as the lady of the seaside beach. The freshness of the sand barracuda has a sense of transparency, the meat is delicate, refreshing and delicious, and when used as sushi and sashimi, in addition to vinegar stains, it is also stained with konbu. Better known is the widely used tempura ingredient, the "kissing fish".
Star eel is the most common eel, because of its large production time in season, from December to June of the following year, spanning the winter, spring and summer seasons, are its peak seasons, so star eel has become the mainstream species of Japanese eel, and in sushi restaurant star eel is never replaced protagonist. Known as "hole" in the Japanese word, the star eel is delicate and soft and umami, and can be used to simmer and fry in addition to barbecue, making charcoal-fired star eel, red boiled star eel and star eel tempura.
Late spring is the time when bonito migrates to Japan, and although the bonito is officially available in early summer, the first bonito is more precious than the bonito in summer. Because the bonito in spring is less fat and tight, it is very suitable for making bonito festivals, so most of the Japanese bonito festivals are made at this time. Bonito is loose in texture and is generally lightly grilled on the outside and eaten as sashimi. Bonito has a moderate fat content and a rich aroma unique to naked fish, and can also be smoked and sliced by wheat straw and lightly marinated in soy sauce to make sushi.
Six-line fish is the earliest seasonal fish that ushers in the spring every year, every year from March to June, when its body is rich in oil, the flesh will become very delicate and sweet, soft and delicious, but in other non-abundant seasons of six-line fish, its taste will change substantially, so six-line fish is considered to be a very obvious sense of season fish. The taste and refreshing white meat fish is always suitable for a variety of dishes, and the six-line fish is no exception. Whether it is made into a clear soup, sashimi, grilled fish or hot pot, it can reflect the flavor of the six-line fish itself.
The full name of the mackerel is blue-spotted mackerel, this fish has a blue-gray abdomen with a silvery white, and the body is covered with blue-black spots, so it is named blue-spotted mackerel, and because it is abundant in the spring of each year, the Japanese combine the fish character with the spring character when naming it to make it named Anchovy. Mackerel, which is in full season, is rich in fat and soft meat, and it is very suitable for grilling, stewing, steaming, and frying, which is a universal fish.
Kitchiji is mainly distributed along the Pacific coast and the Bering Sea north of Suruga Bay in Japan, with a bright scarlet body and bright eyes. The best season to taste Kichiji is from autumn to early spring, this fish is soft and fat, and is said to be one of Mr. Cai Lan's favorite fish, which he jokingly calls "flowing oil fish".
Cherry trout is a relatively well-known salmon native to Japan, the belly of the fish is slightly pink orange, moist flesh, rich in oil, is the highest level of salmon. It literally means that every year when the cherry blossoms are in full bloom, they migrate again from the open sea to the Sea of Japan, when the cherry trout is the fattest and firmest, and tasting the cherry trout in the spring is also the main way to enjoy the spring. Since the belly of the cherry trout is rich in fatty flesh, it can be used to make sashimi to enjoy the oily taste.
During the cherry blossom season, the fat of the sea bream will be very evenly distributed in the fish, just like the distribution of snowflake beef, at this time the fish will show a special pink color, which is regarded by the Japanese as a cherry season treasure, specially known as "seabream", can also be called "Hanami seabream".
The trout is a land-sealed red salmon that was named Hime trout in Meiji 41. It is naturally distributed in Lake Akan in Hokkaido and was later introduced to other waters of Hokkaido. The best time to enjoy the taste is in the spring and summer, which belongs to the relatively high-grade salmon, often as a thin cut sashimi, or it can be frozen and eaten thickly.