China is rich in land, rich in aquatic products, fish is more diverse, Chinese love fish, love to appreciate fish, raise fish also love to eat fish, China has four famous fish, do you know which one? Xiaobian will take you to know about it today
First, The Songjiang perch
Songjiang sea bass is one of the four major freshwater famous fish in China, not limited to Songjiang, according to records, before China's coastal wide distribution, but Songjiang Province is the most famous, was given by the Qianlong Emperor as "the first fish in Jiangnan"! In 1972, former US President Richard Nixon came to Shanghai during his visit to China, and premier Zhou Enlai personally approved the menu with Songjiang four-gill perch; in 1986, Queen Elizabeth II of the United Kingdom came to Shanghai, less than a mouthful, because it was impossible to find this fish.
The head and anterior part of the body of the Matsue perch are wide and flattened, and tapering backwards and flattened laterally. The head is large, and the spines and ridges on the back of the head are covered by skin. Large mouth, terminal position. The upper and lower jaws, plough bones and jawbone have villous fine teeth. The upper side of the eye is located, and the eye spacing is narrower and concave. The posterior margin of the anterior gill cap has four spines, the upper spine is the largest, the end is hooked, and the posterior upward is tilted upwards. The gill holes are wide. The posterior margin of the anterior gill cap is protruding like a gill hole, so it is also called a four-gill perch. The body is bare and scaleless, and the posterior edge is free and protruding like a gill hole, so it is also called a four-gill perch. The body is bare and scaleless, with granular and finely prickly cortex protrusions. There are 2 dorsal fins, slightly connected at the base, starting above the axillary of the pectoral fin and posteriorly near the base of the caudal fin. The fin is long and has no fin spines. The pectoral fins are broad and oval. Ventral fins are ventral, narrow, and the base is close to each other. The caudal fin is truncated and the posterior margin is slightly rounded. The peculiar gill cap has a yellowish brown and grayish brown on the dorsal side and a yellowish-white ventral side. Its body color can change with the environment and physiological state. There are 4 dark brown transverse bands on the side of the body, and 1 dark band on the snout side and 1 dark band under the eye. The posterior margin of the anterior gill cap on the side of the adult head is orange-red, and there are 2 orange-red oblique bands on the gill cap membrane, which is particularly bright during the breeding period. The base of the fin has a longitudinal row of orange-yellow stripes. The ventral fins are greyish-white , with the rest of the fins yellowish brown with several rows of black-brown stripes. The first dorsal fin has a dark brown patch on the front, pectoral fin, and caudal fin at the base. During the breeding season, there are 2 orange-red oblique bands on the gill lid membrane on the side of the adult head, resembling 4 gill leaves exposed, hence the name "four gill perch".
2. Yellow River carp
The Yellow River carp, since ancient times, has been said to be "the carp that eats fish, the carp of the river", "the carp of the Lo carp, as expensive as cattle and sheep", and it is the top product for food. The Yellow River carp is also famous at home and abroad for its delicate and delicious flesh, golden scales and red tails, and long body shape, and is a valuable fish resource in China. The legend of the carp jumping the dragon gate is almost a household name. Ancient poets such as Bai Juyi wrote poems for him, calling it "dragon fish". Folk legend has such beautiful verses as "The Yellow River three-foot carp, originally in Mengjinju, the point is not a dragon, return to mix mortal fish" and so on.
Yellow River carp, golden scales and red tail, body shape shuttle length (body length / body height >3, tail stalk length / tail stalk height ≈1), the flesh is tender and delicious. 与其它几种鲤鱼相比，其肌肉中具有较高的蛋白质含量（17.6%）和较低的脂肪含量（5.0%），含有丰富的人体全部必需8种氨基酸和4种鲜味氨基酸，还含有3种人体必需微量元素铁、铜、锌及大量元素钙、镁、磷等。 Since ancient times, it has been an indispensable dish for various banquets of folk celebrations.
Since the 1950s, due to the influence of human activities, such as water pollution, indiscriminate fishing, poisonous fish, fried fish, isolation of natural breeding sites and the interruption of the Flow of the Yellow River, the ecological balance of natural waters has been seriously damaged, and the resources of carp in the Yellow River have declined sharply.
3. Xingkai Lake Bass
Origin: Mishan, Heilongjiang, China.
Features: large white fish, white as jade, weighing seven or eight pounds, long body shape, developed fins and tails, known for good swimming. The great white fish and salmon in the Ussuri River, and the beachhead fish in the Suifen River are called "Border Cold Three Treasures".
Craft: The meat of the large white fish is tender and fresh, and the fragrance is refreshing. Along the shores of Xingkai Lake, there is a way to eat white fish stewed in the lake. Wash the live fish, put it in a pot, add the lake water, and simmer for 30 minutes, accompanied by salt, pepper and coriander foam. Its flesh is tender and its soup is as white as milk, exquisite and abnormal. There is also a traditional way to eat, first put the white fish in the pot and steam for 20 minutes, then out of the pot, remove the bone spurs, dry for two days, and the meat is silky. When eating, it is steamed in the pot for another ten minutes, and there is a special flavor called "crab meat".
4. Songhua river mandarin
Mandarin fish (scientific name: siniperca chuatsi) is a fish of the genus Mandarin in the family Perciformes, commonly known as mandarin fish, flower crucian carp, osmanthus fish, anchovy fish, etc., is a kind of edible freshwater fish produced in China, the upper part of the body side is bluish yellow or olive brown, there are many irregular dark brown or black spots and patches, the abdomen is gray, the back is raised, the mouth is large, the jaw is prominent, the dorsal fin is one, the fish scales are small, round, fierce, carnivorous. It prefers to eat small fish, small crustaceans and insects. Mandarin fish body fat thick, high and lateral flattened, large mouth, end position, slightly inclined mouth fissure, maxilla extend to the posterior edge of the eye, the lower jaw is slightly prominent, the small teeth in the front of the upper and lower jaws are enlarged into canine teeth, the upper lateral position of the eye, the posterior edge of the anterior gill has 4 to 5 spines, the posterior edge of the gill cap has 2 flattened spines, the round scales are small, the dorsal fin is long, the anterior part is spine, the posterior part is branched soft, the posterior edge of the anterior gill bone has a small serration, the lower angle and the lower edge of the lower edge have 2 small spines, the lower gill cap and the gill cap bone are smooth, the body is yellow-green, and the abdomen is yellowish white. There are irregular brown stripes on both sides of the body.
Do you know these four kinds of fish? Seen? Eaten? How does it feel? You can leave a message below, of course, there are also people who are dissatisfied with the types of the four famous fish, what other fish do you think can squeeze into this list? Welcome to discuss in the message area, point to pay attention, Xiaobian at any time and you to maintain communication Oh ~