The Yangtze River is rich in freshwater resources, and many people are engaged in freshwater fish farming. The four major domestic fishes, yellow bone fish, black fish, and crucian carp are very common freshwater fishes. They are cultivated in large numbers and are available in the market all year round. However, if these fish are often eaten, they will be greasy. Sometimes I miss some of the trash fish I ate when I was a child. The most drooling thing is the Diaozi fish.
There is a well-known dish in the Yangtze River Basin: Pan-fried Diaozi Fish. Once the name is said, many friends probably bring back memories. It is delicious and delicious. It is hard to see now.
Diaozi fish were wild a few decades ago and there are a lot of them. In the past, Diaozi fish was called "brush diaozi", and they were fishing while walking along the small river for a while. Can catch half a bucket. Diaozi fish is also called white diiao fish and knife fish. It is a kind of wild fish. The reason why its name is so peculiar is that it is difficult to feed and will die out of water.
Other fish, such as crucian carp, are still alive and kicking after being caught in the bucket for a long time. Even if there is water in the bucket after catching the fish, they will die quickly. In dialects, there is a special term to describe this situation, that is, "Diao", which is why the title of Diaoziyu is given.
Nowadays, there are already farmed Diaozi fish, that is, the cockroach on the market. The cockroach is cultivated after artificial domestication, and it has been compared with the wild Diaozi fish. There is a big difference. Many people who are more picky in their mouths think that the cultivated clams are not dildo, because they don't have that taste. The biggest advantage of Diaozi fish is that the meat is extremely tender, has no fishy taste, and has a hint of sweetness, which is extremely rare among freshwater fish.
Although the shortcomings of Diaozi fish are also obvious, there are many spines, especially the small forked fish bones, even when the fish's belly is broken and the internal organs are washed, the hands will often bleed. And it is easy to get stuck when eating it, but because of its excellent taste, the shortcomings of many thorns can not stop people from loving it.
Wild Diaozi fish are generally not big, and they are considered to be as long as one palm, and the cultivated clams are not too big, generally about two or three catties. It's a rare big fish. Wild Diaozi fish is very easy to identify. The body resembles a willow leaf, flat and slender. The whole body is white, and the fish eyes are generally red. In the past, Diaozi was regarded as a pest in the water, and freshwater fish farmers hated it.
And it lives in the upper layer of the water. It likes to grab food and is gluttonous, which affects the growth of other fish. The most irritating thing is that it grows slowly, is small in size, and is difficult to capture cleanly. Even if it captures some, it is worthless. Now that the number of Diaozi fish has become less and less, who would have thought that it would have been rejected by others before!
Diaozi fish in winter is more plump. Many people will buy more when the diiaozi fish is on the market. After washing the belly, it is pickled and dried with salt to make it. Dried fish. The sun-dried Diaozi fish can be said to be a local specialty in the Yangtze River Basin. It costs 30 yuan a catty and is very popular in the market.
Dried Diaozi fish has a unique fragrance after being pickled and dried. It is very delicious when used to make pan-fried Diaozi fish and braised Diaozi fish. Especially after using the deep fryer, the bones are fried and crispy, and you can eat it directly without spitting out thorns.
Readers and friends, is there a fish in your hometown? What do you call it? Welcome everyone to leave a message and exchange.