Mingguang Plum Fish [Anhui Mingguang Specialty]

What is Mingguang Plum Fish? Authentic Anhui Mingguang Specialty: Mingguang Plum Fish

Summary:Do you want to know what Mingguang Plum Fish is? This article is a detailed introduction to the Anhui Mingguang specialty - Mingguang Plum Fish. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Mingguang Plum Fish. The full text takes about 7 minutes to read, mainly including the basic introduction of Mingguang Plum Fish and its nutritional value? What are the product features of Mingguang Plum Fish? Tasting and eating methods of Mingguang Plum Fish, etc

Basic Introduction of Mingguang Plum Fish

Plum fish, scientific name "Culter fish", also known as "Tribute fish", "Plum Culter fish", commonly known as "Plum white fish" or "White mouth fish", locally also known as "Mingguang Plum fish" or "Plum fish". It is produced in the Chi River within the territory of Mingguang City. It has a slender body and is best consumed during the Huangmei season. From ancient times to the present, it has always been listed as a delicacy on the table. Local tourists returning from outings and guests from other places visiting Mingguang should taste this dish. The ancients Xu Luoshan wrote a poem, "Mei click here to add a picture to illustrate the fish": "The vitality rises with the new rise, and the yellow plum rain is clear again..." Cihai explained: "Bony fish, Cyprinidae, a group of medium-sized fish inhabiting the upper middle layer of fresh water, their bodies are flat on the side; their mouths are large and oblique or up warped, their ventral faces are all or the rear part has meat ribs, and the spine is lined with light yellow patterns, the whole body is silvery white, and is covered with small dace chips, which is delicious." From the Chi River at the mouth of Nushan Lake to the Chi River at the mouth of Nushan Lake, the plum fish will travel up from the lower reaches of the Chi River by waves to ovulate. At this time, the new water is flowing. The plum fish are full of love and excitement, floating in groups on the water, The caught plum fish is the most delicious season. The small ones are several inches in size, the large ones are as big as a ruler, with bright eyes, a small head, and a flat body. The color is white and tender. Only at this time does the tail of the plum fish have a milk like secretion overflowing, which is the main characteristic that distinguishes plum fish from similar or other local carp, and also the main sign of plum fish's unique freshness, tenderness, and nutrition. During the Ming Dynasty, this fish was specially presented as a delicacy for the emperor's meals, hence it was also known as "tribute fish". Local farmers catch plum fish during this season, and even when they encounter a dense rod (a fishing tool), they still hold their heads high and charge forward without retreating. Therefore, fishermen can take advantage of the situation to catch it. It is as small as a thousand years old and cannot be matched with the internet. Fishing should be done at the right time. "If you don't see it for a few days, you don't know where it's going." There are only "Meiyu" in the area of Chihe River in Mingguang City

The geographical indication protection range for Mingguang plum fish agricultural products: 117 ° 57'022 "to 118 ° 10'56" east longitude and 32 ° 45'53 "to 32 ° 54'55" north latitude; Scope of Protection: From the Changheshaogang Sluice to the upper reaches of Nvshan Lake, with an area of 1730 hectares and an annual output of 110 tons. The area passes through four townships including Zhangwan Village, Zhaofu Village, Magang Village, Shanxu Village, Caigang Village, Wangxiang Village, Chadu Village in Qiaotou Town, and Daixiang Village in Suxiang Town of Mingguang Street Office

Plum fish is rich in protein, fat, carbohydrates, vitamin A, and elements such as calcium, phosphorus, sodium, and iron. Due to the fact that plum fish meat is composed of individual muscle groups with relatively fine muscle fibers, it can retain more moisture, resulting in a fresh and tender meat without being greasy. What are the product characteristics of Mingguang plum fish

This fish is small, about one inch in size, golden in color, also known as "little eyes"

Plum fish is a type of fish that grows at the intersection of fresh water in Cao'e River and saltwater in Hangzhou Bay. Its belly or back has meat ribs, and the ridge and back of the sea plum fish beam are light yellow patterns on both sides, covered with small scales, and its taste is delicious. Plum fish never grow big, their heads are small, and the largest ones are only a few inches long.

Tasting and eating methods of Mingguang plum fish

Steamed plum fish

Raw materials

The main raw materials for making steamed plum fish are three plum fish, 8 slices of ginger, 5 scallions, and a little salt

Method

1. Remove the phosphorus and gills from the plum fish and wash it. Cut the scallions into sections of about 5 centimeters

2. Arrange the plum fish in a plate, sprinkle an appropriate amount of salt evenly, and spread ginger slices and scallions on top

3. Place water in the pot and steam for about 20 minutes