Fish species in Northeast China.

Best answer: Northeast fishes include mandarin fish, Changchun bream, Jihua fish, Zheluo salmon, Megalobrama amblycephala, Yaluo fish, Tongluo fish, and Pseudosciaena crocea. 1. Siniperca chuatsi: The yield is not large, and it is produced in both north and south of China. Siniperca chuatsi in Jingbo Lake is the most famous in the north, and its meat is petal-shaped, which can be braised, stewed or fried. 2. Changchun bream: the big one is 1-2 kg, and the small one is 7-8 kg. Although the fish is not big, its fat content is extremely rich, so it is fat but not greasy.

Northeast fishes include Siniperca chuatsi, Changchun bream, Jihua fish, Zheluo salmon, Megalobrama amblycephala, Yarrow fish, Tongluo, Pseudosciaena crocea, etc.

1. Siniperca chuatsi: The yield is not large, and it is produced in both north and south of China. Siniperca chuatsi in Jingbo Lake is the most famous in the north, and its meat is petal-shaped, which can be braised, stewed or fried.

2. Changchun bream: the big one is 1-2 kg, and the small one is 7-8 kg. Although the fish is not big, its fat content is extremely rich, so it is fat but not greasy.

3. Jihua Fish: It is oval in shape, silvery white in scale, and weighs up to 5 kg. The meat is delicious and can be stewed in soup, steamed, braised and fried.

4. Zheluo salmon: It is a very precious freshwater fish with fierce sex, which is more than one meter long and weighs more than 50 pounds.

5. Megalobrama amblycephala: It is named for its high top fin, long head and tail, and looks like a triangle from the side. It is large in size, thick in meat, few in bone spurs, tender in meat and high in fat content.

6. Yarrow fish: alias Huazi fish, which is an indigenous fish in Heilongjiang, has high economic value and is regarded as a good freshwater fish, especially in the upper reaches of Nenjiang River and tributaries of Songhua River.

7. Tongluo: It is a unique fish in Heilongjiang, with small size, tender and crisp meat, and good sauce, crisp and stewed soup, which can only be tasted locally.

8. Pseudosciaena crocea: also known as red-tailed fish, it is a special product of Jingbo Lake. Its meat is thin and fat-less, and its meat is silvery white and tender, so it is usually made into salted fish for eating.

Leave a Reply 0

Your email address will not be published. Required fields are marked *