CATDOLL : CATDOLL: How do Chaohu whitebait grow?

1. How do Chaohu whitebait grow?

Chaohu whitebait, also known as "sliced ​​fish", "jade fish", "white fish", "ice fish" and so on in ancient times, is known as the "Queen of Fish". It is named because of its slender body like silver and transparent like water. Chaohu whitebait is produced in Chaohu Lake, one of the five largest freshwater lakes in China.

The whitebait produced in winter is called branch whitebait. The whitebait produced in spring is called sea whitebait. The whitebait produced in winter has thick meat and tastes better than the whitebait produced in spring. Chaohu whitebait production season: February, March, April and autumn every year are the natural breeding period of Chaohu whitebait. The young fish can mature in one or two months. At present, Chaohu whitebait has two fishing seasons every year, from mid-May to June and from mid-September to October, with the turn of spring and autumn as the peak fishing season. The whitebait produced in winter is called branch whitebait. The whitebait produced in spring is called sea whitebait. The whitebait produced in winter has thick meat and tastes better than the whitebait produced in spring.

2. Introduction of Whitebait

whitebait

It is produced in Chongming, Qingpu and other counties in Shanghai. It is commonly known as "noodle fish" or "noodle fish" in the local area. It is tender and delicious, contains protein, fat and carbohydrates, and is a treasure on the table. It can be fried with eggs in a pan to make the famous dish "whitebait fried eggs", or it can be dried or processed into canned whitebait.

Anchovies

Also known as grilled fish. Produced in Chongming, Shanghai. The body is flattened laterally, the tail is elongated, and the color is silvery white. The mouth is large and square, the upper part of the pectoral fin has free fin rays, and the tail fin is asymmetrical. There are ridged scales in the abdomen. The female is larger than the male. Anchovies are valuable economic fish with delicious meat. They can be eaten fresh or canned. Usually, people like to fry them and add auxiliary ingredients to the meal. They are crispy and delicious.

3. Information about whitebait

Silverfish is slender and white as silver, with dense meat without thorns and delicious taste. It is known as the queen of fish. Silverfish was called sashimi in ancient times. The poems "Pi Kou Xiu clearly counted the sashimi of fish" in the Tang Dynasty and "Silver Flower Sashimi of Fish is Fat" by Sima Guang in the Song Dynasty both refer to silverfish. Silverfish are produced all year round. They are boneless, transparent, and white when cooked. The small ones are only as thick as toothpicks, and the big ones can be as big as little fingers. Silverfish have short snouts, big eyes, no scales, and are slender and flat on the sides. The body is about an inch long. February, March, April and autumn are the natural breeding seasons of silverfish. Young fish can mature in one or two months. At present, there are two fishing seasons for silverfish every year, from mid-May to June and from mid-September to October. The peak fishing season is at the turn of spring and autumn. Silverfish has high nutritional value. The meat is tender and delicious, and it is a treasure on the table. Every 100 grams of fresh silverfish contains 8.2 grams of protein. Dried silverfish is called dried yan. Every 100 grams of dried yan contains 72.1 grams of protein, 13 grams of fat, 1709.4 kilojoules of calories, 761 milligrams of calcium, and more than 1000 milligrams of phosphorus. Fresh silverfish is best eaten. It does not need to be gutted or cleaned. Just rinse it with water and it can be cooked. Fry it with eggs in a pan over high heat to make the famous dish "scrambled silverfish with eggs". The usual ways to eat it are: fried silverfish with eggs, fried silverfish with leeks, fried silverfish with tofu, dumplings with silverfish, and boiled soup. If you add eggs, dried shrimps, and Yuanxiao noodles to make silverfish paste, and then fry it in oil to make ice silverfish, it has good color and taste. Dried yan is mainly used for making soup and stew. It tastes fresh and fragrant, and it is good for the stomach. In addition to being eaten fresh and dried, silverfish can also be made into canned products and used as a condiment for many dishes. In addition to domestic sales, Chaohu whitebait is exported in the annual volume of hundreds of tons to Hong Kong, Macao, Japan, Southeast Asia, Western Europe, North America and other regions and countries.

4. Where do whitebait grow?

Now most of them are farmed in reservoirs