Four Famous Fishes of China

China's four famous fish: Songjiang perch, Yellow River carp, Xingkai Lake bleak, Songhua River Mandarin.

1, Songjiang perch (Trachidermus fasciatus Heckel), head flattened, backward and gradually flattened laterally. The head is angular without spines, and the anterior gill cover bone has four spines, the upper spine is the largest and curved upward. Dorsal fin continuous, with a deep concavity. Mouth large, upper jaw slightly longer. Maxillae, plow bones and palatine bones with fluffy tooth clusters. Lower pectoral fins not branched. Ventral fins Ⅰ-4.

The gill membrane has two orange oblique stripes, resembling two gill leaves, so it is called "four-gill perch". For near-shore shallow sea fish, generally in the freshwater rivers connected to the sea area growth and fattening, sexual maturity, descending into the sea to spawn, the young fish back to the freshwater river life. Yellow, Bohai Sea and the East China Sea are distributed, as a valuable edible fish.

2, the Yellow River Carp, since ancient times, there is "not its food fish, must be the river carp", "Luo Carp I pomfret, as expensive as cattle and sheep," said, to the top of the food. The Yellow River Carp is also known for its tender and delicious meat, golden scales, red tail, body shape and long beautiful form, is a valuable fish resources in China. The legend of the carp jumping over the Dragon Gate is almost a household word.

Bai Juyi and other ancient poets have written poems and fugues for it, called it "dragon fish". Folklore has a "Yellow River three feet carp, originally in the Mengjin residence, point forehead not become a dragon, return to mix the mortal fish" and other beautiful poems.

3, Xingkai Lake bleak, white fish, white as jade, the head weighs seven or eight pounds, long body shape, fins and tail developed, known for good swimming. Whitefish and Ussuri River in the salmon, Suifen River in the beachhead fish and called "border cold three treasures". Whitefish meat tender and fresh, fragrant and refreshing. In the Xingkai Lake coast, there are lake water stewed whitefish eating method.

The live fish disemboweled and washed, put into the pot, plus lake water, stewed for thirty minutes, accompanied by salt, pepper, coriander foam. Its meat is tender, and its soup is white as milk, exquisite and unusual. There is also a traditional way of eating, the first white fish into the pot steamed for 20 minutes, and then out of the pot, remove the bones and thorns, dry for two days, the meat into silk. When eaten, then put the pot steamed for ten minutes, there is a special flavor.

4, Songhua River Mandarin, salmon belongs to the salmon family, also known as "salmon", is one of the world's famous cold-water economic fish, mainly distributed in the northern Atlantic Ocean, the northern Pacific Ocean in cold waters. It is mainly produced in Songhua River and Ussuri River in China.

Salmon normally live in cold-water oceans and migrate long distances during the reproductive season to enter freshwater rivers to spawn. Before the spawning period, salmon generally have better meat with a strong flavor. During the spawning period, the flesh of salmon becomes coarser and less flavorful, and is of poorer quality at this time.

The four major fish in China are:

The bluegill, grass carp, silver carp, and bighead carp.

The mackerel, also called black carp, has larger scales all over its body. The shape is very similar to grass carp, but the scales and fins on the whole body are grayish-black. This is where the name bluegill comes from. The scales are large and thick. Its tail is more slender than that of the grass carp. The dorsal, pectoral, ventral and caudal fins are longer and stiffer than those of the grass carp. The mackerel is mainly found in the plains south of the Yangtze River in China, and is rarer north of the Yangtze.

The grass carp is also known as grass carp, oil grass carp, grass carp, white grass carp, grass carp, grass root (Northeast), mongrel, and black mackerel. The body is long and "showy" with a greenish-yellow color and a slightly white belly. The scales are large and thick. Its dorsal, pectoral, ventral and caudal fins are smaller and shorter than those of the mackerel. It inhabits rivers and lakes in the plains, and generally prefers to live in the middle and lower layers of water and near-shore areas with lots of water plants.

The chub, also known as chub, bream, water chub, jumping chub, chub, belongs to the order Carpiformes, family Carpidae, and is one of the famous four big fish. The body shape is laterally compressed, slightly high, fusiform, greenish gray on the back, white on both sides and abdomen. The pectoral fins do not exceed the base of the ventral fin.

The bighead carp is also known as the silver carp, yellow chub, bighead carp, fathead carp, big head carp, black chub, hemp chub, and also called the male fish. The body is a bit like silver carp, but the head is much larger than the silver carp, so it is also known as the "fathead fish", "water scavenger", one of China's four big fish.