Matsue perch
Matsue perch (trachidermus fasciatus heckel), with a flattened head and a gradually flattened side backwards. The head has a ridge without spines, the front gill cap has 4 spines, the upper spine is the largest, curved upwards. The dorsal fin is continuous, with a deep recess. The mouth is large and the upper jaw is slightly longer. The jawbone, plough bone, and palatine bone all have villous tooth groups. The lower fins of the pectoral fin do not branch. Ventral fin I.-4. There are two orange twill lines on the gill membrane, resembling 2 gill leaves, so it is called "four gill perch". It is a shallow nearshore fish, which generally grows and fattens in the freshwater river area connected to the sea, and after sexual maturity, it descends into the river to lay eggs, and the juvenile fish return to live in the freshwater river. It is found in the Yellow, Bohai and East China Seas and is a valuable edible fish.
The Four Gills of Songjiang are most famous for the perch of The Hideno Bridge in Matsue, and Su Shi's "Later Chibi Fu" has the phrase "huge mouth and fine scales, shaped like the perch of Songjiang". The Wusong River originates from Taihu Lake, flows into the sea in the east, and is rich in sea bass, which is natural. Suzhou Wujiang is also a famous "perch township", Zhang Han has "Autumn Wind Song" to prove it: "Autumn wind rises, good scenery." WuJiang water xi, perch is fat. ”
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.
Yellow River Carp:
Yellow river carp [cyprinus (cyprinus) carpio haematopterus temminck et schlegel] is a genus of cypriniformes, cyprinidae, cyprininae, cyprinus, cyprinus, cyprinus. Commonly known as carp kidnapper.
The scales on the sides of the body are golden yellow, the back is slightly darker, and the abdomen is pale and whiter. The fin, caudal stalk, and lower lobes of the caudal fin are orange-red, and the pectoral and ventral fins are orange-yellow. In addition to the scales located in the lower part of the body and on the abdomen, the back of the other scales has crescent-shaped spots composed of many small black spots.
Its body is fusiform , flattened laterally , and its abdomen is rounded. The dorsal part of the head is in a slowly rising arc, and the back is slightly raised. The head is small. The mouth is at the end of the mouth and is horseshoe-shaped. The dorsal fin starts before the start of the ventral fin. The dorsal fin and fin each have a hard spine, and the posterior edge of the hard spine is serrated. The ratio of body length to body height is generally 3.34±0.48, the ratio of body length to head length is 4.03±0.47, and the ratio of tail stalk length to tail stalk height is 1.09±0.27.
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".
Pine flower river mandarin
Mandarin fish (scientific name: siniperca chuatsi) is a fish of the genus Mandarin of the family Perciformes, commonly known as mandarin fish, flower crucian carp, osmanthus fish, seasonal flower 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 spots, 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.