Mudskipper, also known as jumping fish, mud monkey, there are 25 species of mudskippers in the world, and there are 6 species of 3 genera in coastal China, namely mudskipper, large mudskipper, green mudskipper, and large green mudskipper. Common species are mudskipper, large mudskipper, and green mudskipper. Mudskippers have gills and are real fish, a less evolved class of ancient fish.
Mudskippers are geniuses among fish, and they spend many of their lives in the water. The area where they live is covered with mangroves, and they are happy to climb to the trunks or branches of trees. They use their ventral fins as suction cups, to grasp trees, and to crawl upwards with their pectoral fins. The gills of the mudskipper have small slits around them, which can hold the water for one breath, much like we can hold one breath. They climb trees so they can stay out of the water at high tide.
Mudskippers live on the tidal flats along the coast and below the high tide area of the estuary, and jump out of the burrows on sunny days to feed on the mudflats, feeding on small organisms such as benthic algae and small insects on the tidal flats. As a result of gastric inclusion analysis, mudskippers predominantly feed on adhesion silicon algae. At low tide or at the bottom of the pond to drain the pond water, it is common to see mudskippers feeding on benthic algae, that is, the jaws touch the surface of the beach, like ploughing the field, swinging their heads from side to side and crawling forward while asking for benthic algae.
Mudskippers do not have the vice of mutual cannibalism, and artificial breeding mostly uses fertilization to cultivate basic bait and promote the growth of mudskippers. Farmers who encounter problems in the breeding process can consult experts on the cloud breeding platform, which is the world's largest agricultural technology Q&A website. It brings together tens of thousands of experts in planting and farming, and every question raised is answered within 2 minutes.
The flesh of the mudskipper is delicious and tender, smooth and delicious, rich in protein and fat, so the Japanese call it "sea ginseng", especially in the winter season, the flesh of the mudskipper is fat and fishy, so there is also a saying of "winter jumping fish racing eel". Mudskipper fish can be cooked in a variety of ways, including stew, braised, fried, soup and dried fish. People around Ningbo, China, often make soup with mudskipper fish with tofu and bamboo shoot slices, and if you add ham or shiitake mushrooms, the taste is more delicious. "Oolong (Mudskipper) Mingbai Jade (Tofu)" is a well-known dish, similar to loach drill tofu.
However, it should be noted that many people confuse mudskipper with cloud-spotted naked-cheeked goby, and accidentally eat cloud-spotted bare-cheeked goby to cause poisoning cases from time to time, so friends who eat mudskipper must first determine before eating, otherwise there may be life-threatening.
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