CATDOLL : CATDOLL: Is yellow eel a loach?

1. Is yellow eel a loach?

They are both fish, the yellow eel is called elk, and the loach is also known as fish loach.

Simply put, fish swim with their fins, breathe with their gills, and are vertebrates that live in water all their lives. None of the above conditions can be missing.

Loaches and eels meet the above conditions, so they are both fish.

Loach belongs to the order Cypriniformes and family Cobitidae. Loach is widely distributed in most areas south of the Liaohe River in my country, as well as in Vietnam and North Korea.

As for eels, strictly speaking, it is a common name for people. The eels we usually talk about and see refer to the yellow eel. In taxonomy, the yellow eel belongs to the class Pisces, the subclass Actinopterygii, the order Synbranchidae, the family Synbranchinae, and the subfamily Animae.

Eels and loaches are old fish, but they also have their own special features that are different from other fish. For example, they are scaleless fish, that is, they are not covered with scales like other fish. In addition, these two fish have strong ability to survive in an oxygen-free environment out of water. I think this is the crux of your question.

Eels have another peculiar feature:

Eels are sex-reversible, first female and then male throughout their lives. From the embryonic stage to sexual maturity, that is, eels 1-2 winters old, those with a body length of less than 30 cm are generally female. After the female eel lays eggs, it enters the intersex stage, during which the eel has no reproductive ability and its gender is difficult to identify. With the increase of age and body length, the female ovary gradually turns into a testis, transitioning to male. Eels with a body length of more than 50 cm are generally male, and they remain male throughout their lives.

2. What is the recipe for eel and loach?

How to cook eel loach

Ingredients: 1. 1 jin of yellow eel loach. 2. A piece of old ginger. 3. 2 tablespoons of chili powder. 4. 3 tablespoons of red oil. 5. 1 coffee spoon of pepper powder. 6. 2 tablespoons of soy sauce. 7. 1 tablespoon of sugar. 8. 1/2 liang of shallot. 9. 3 tablespoons of cooking wine. 10. Salt and MSG as appropriate.

practice:

1. Cut the green onion into sections and the ginger into slices.

2. Cut open the eel and remove the intestines, then wash it (you don't have to cut open the eel, just put it in clean water for a few days with a proper amount of oil), rub it with salt to remove the mucus on the surface, and rinse it again. Take half of the ginger slices and scallion segments, two spoons of cooking wine, and one coffee spoon of salt, mix well and marinate for about half an hour.

3. Put oil in a pot and heat it over medium high heat until it is 70% hot. Add the eels and loaches (remove the onions and ginger) and fry until they are dry and turn yellow. Remove from the pan and set aside.

4. Leave about half a tablespoon of oil in the pot, add the other half of the scallion and ginger slices and stir-fry until fragrant, add about half a cup of soup or water, add the fried loach, a tablespoon of cooking wine, sugar, and soy sauce and cook over medium heat (without covering).

5. When the soup is boiled down and the oil is shiny, add chili powder, pepper powder, red oil and MSG.

6. Stir-fry evenly and serve. After cooling completely, you can eat.

3. How to cook eels and loaches?

Eel Vermicelli

Ingredients: 1/2 pound of boneless eel, cut into sections. Appropriate amount of silver thread powder, soak in warm water. 3 tablespoons of red oil (can be increased or decreased according to personal preference). 3 tablespoons of vinegar. 1 coffee spoon of chicken essence. 1 small piece of old ginger and 3 cloves of garlic, minced. 2 scallions, chopped. 1 tablespoon of pepper oil. Appropriate amount of salt.

practice
1. Heat oil in a pan until it is 40% hot, add ginger and minced garlic and stir-fry briefly, then add eel slices and stir-fry for about one minute.
2. Add soup or water just enough to cover the eel pieces and bring to a boil.
3. Add vermicelli, chicken essence and salt and cook for one minute.
4. Pour in vinegar and pepper oil, stir well and then pour in red oil.
5. After scooping evenly, remove from the pan and place on a plate. Sprinkle with chopped green onions.

Loach and Egg Soup

Methods and steps

1. Keep the loach alive in clean water for a day to make it spit out the muddy smell, then wash it again with clean water and drain the water; cut the scallion whites and smash the remaining scallions and ginger;

2 Heat the oil until it is 60% hot, add the chopped green onion and ginger and stir-fry; then add the loach and immediately cover the pot to prevent the loach from jumping out of the pot. The loach will die from the heat when it is put into the pot;

3 Then open the lid, add cooking wine, add appropriate amount of water, bring to a boil and then simmer over low heat, crack the eggs, put them into a bowl and stir;

4 When eating, remove the scallion and ginger from the stewed loach and pour it into the pot; add fine salt and boil, adjust the seasoning, and skim off the foam; then pour the eggs into the pot with a colander and they will be cooked; serve the loach egg soup in a soup plate, sprinkle with pepper and chopped green onions.

4. What is the difference between eel and loach

Loach and yellow eel are very similar, but loach is smaller, no longer than 20 cm, while yellow eel is between 70-80 cm long. Loach can be used as medicine, but yellow eel cannot. Eating loach regularly can help to nourish the kidneys.

Loach pictures

5. What is the difference between loach and eel?

The difference between loach and eel:

1.Loach has five pairs of whiskers, while eel has no whiskers.

2.Loaches are generally shorter than eels.

Loach (as shown in the picture): 5 pairs of whiskers, the longest mouth whisker extends backward to or slightly beyond the rear edge of the eye. No subocular spines. Small scales, buried under the skin. The epithelial folds on the caudal peduncle are low and connected to the caudal fin. The caudal peduncle is longer than the height of the caudal peduncle. The caudal fin is round. The anus is close to the anal fin. The loach body is small and slender, with a sub-cylindrical front end! The abdomen is round and the rear end is flattened. The ratio of body height to body length is 1.7:8. The loach head is pointed, the snout protrudes forward, the tilt angle is large, and the snout length is less than the length of the head behind the eye. The mouth is small, sub-inferior, and horseshoe-shaped. The lips are soft, with fine wrinkles and small protrusions. The eyes are small, covered with membranes, and the upper lateral vision is underdeveloped. The gill slits end at the base of the pectoral fins. The loach has abundant mucus on its body surface. The back and more than 2/3 of the body side are gray-black, with black spots, and the lower half of the body side is gray-white or light yellow. The body color of loaches living in different environments is slightly different. The dorsal fin of loach has no hard spines, 3 unbranched fin rays, 8 branched fin rays, a total of 11. The dorsal fin is opposite to the pelvic fin, but the starting point is before the pelvic fin, approximately at the midpoint between the rear edge of the preoperculum and the base of the caudal fin. The pectoral fins are far from the pelvic fins, the pelvic fins are short, and the starting point is located in the middle and rear of the base of the dorsal fin, and the pelvic fins do not reach the anal fin. The caudal fin is round. The pectoral, pelvic and anal fins are grayish white, the caudal fin and dorsal fin have small black spots, and there is a prominent black spot above the base of the caudal fin.

Yellow eel (pictured): The eel is about 20.70 cm (8.28 inches) long, scaleless or with very small scales. The dorsal and anal fins are very low and continuous around the tail end. The gills usually have only one external gill opening in the throat. The front part is tubular, gradually flattened towards the tail, and the tail end is flat and thin. The whole body is naked and scaleless, with a large, conical head and a pointed snout. The mouth is large and terminal, with a slightly protruding upper jaw. The gills of some species are very small, and they breathe by breathing through the mucous membrane of the throat or intestine. The body is slender and snake-shaped, with a round front and a flat back, a pointed tail, and a long and round head. There are fine teeth on the upper and lower jaws and the mouth bones. The eyes are small and covered with a thin skin. The left and right gill openings merge into one on the ventral surface, forming a "V" shape. The gill membrane is connected to the gill septum. There is usually lubricating fluid on the body surface to facilitate escape, and there are no scales. There are no pectoral and pelvic fins; the dorsal and anal fins are degenerate, leaving only skin folds, no soft spines, and are all connected to the tail fin. When alive, the body is mostly yellowish brown, slightly yellow or orange-yellow, with dark gray spots, and a few eels are white, commonly known as "white eels".