CATDOLL : CATDOLL: What are the scientific names of the bighead carp and the bighead carp?

What are the scientific names of Fushou fish and bighead carp?

Bighead carp, also known as bighead carp or fathead carp, is one of the four major carps.

The four major fishes are also known as the four major freshwater fishes, including black carp, grass carp, silver carp, bighead carp

The bighead carp has a big and fat head, and its meat is white and tender, which is deeply loved by people. Especially in recent years, fish head hot pot has become popular, and people are more fond of it.

Bighead fish is a high-protein, low-fat, low-cholesterol fish that protects the cardiovascular system. Bighead fish is rich in phospholipids and posterior pituitary hormones that can improve memory, especially the brain marrow content in its head. Regular consumption can warm the stomach, eliminate dizziness, improve IQ, help memory, and delay aging. Regular consumption of bighead fish can also have a cosmetic effect on moisturizing the skin. Bighead fish meat also has the effects of soothing the liver and relieving depression, strengthening the spleen and benefiting the lungs, replenishing weakness, eliminating the wind and cold of the year, and benefiting the muscles and bones. People with coughs, edema, hepatitis, dizziness, nephritis, urinary problems, and physical weakness can use it as a diet therapy.

Is Tilapia a longevity fish?

Yes, the tilapia, commonly known as the South China Sea crucian carp, African tilapia, is native to Lake Tanganyika in Africa. It looks like a crucian carp, with spiny fins and a shape similar to that of a mandarin fish. The tilapia is a euryhaline fish that can survive in both seawater and freshwater.

The activity range of Fushou fish varies with the change of water temperature. Generally, they live in the middle and upper layers of water. When the water temperature rises at noon, they gather in the surface layer to forage. In the evening, when the water temperature gradually drops, they swim from the surface layer to the middle surface layer to forage. After September, when the water temperature drops, they move to the bottom layer to live. They feed normally when the water temperature is above 15℃, and stop feeding when it is below 12℃.

These fish species were introduced to southern China around 1954 as a freshwater pond fish. Because they look like crucian carp and are native to Africa, they are called African crucian carp, or African crucian carp for short. They were once called Vietnamese fish because they were introduced from Vietnam. Later, it was believed that they were not crucian carp, but belonged to the order Perciformes (crucian carp belongs to the order Cypriniformes).

In 1981, Zheng Baoshan called this fish Tilapia in the "Guangxi Freshwater Fishes" and it belongs to the Cichlidae family. The name of the fish is derived from the Vietnamese pronunciation of "tilapia", which may be the name given by Guangxi fish farmers to this fish from Vietnam.

Additional information:

Tilapia has delicious meat and tender texture. It tastes good whether it is braised or cooked. According to the test, every 100 grams of Nile tilapia meat contains 20.5 grams of protein, 6.93 grams of fat, 148 kcal of calories, 70 mg of calcium, 50 mg of sodium, 37 mg of phosphorus, 1 mg of iron, 0.1 mg of vitamin B1, and 0.12 mg of vitamin B2. Tilapia has become the main farmed fish in the world.

Tilapia has delicious and tender meat, contains a variety of unsaturated fatty acids and rich protein. In Japan, this fish is called "a protein source that does not require protein."

Tilapia is edible to all people. It is suitable for people of all ages, about 100 grams each time. Tilapia is delicious, tender, with few bones and no intramuscular thorns. It tastes good whether it is braised or steamed. In addition, it can be made into whole fish, fish fillets, fish balls, steamed, boiled, fried, baked, made into soup or microwaved.

Reference: Baidu Encyclopedia - Tilapia