Qingliu Creek Fish [Fujian Qingliu Specialty]

What is Qingliu Creek Fish? Authentic Fujian Qingliu Specialty: Qingliu Creek Fish

Summary:Do you want to know what Qingliu Creek Fish is? This article is a detailed introduction toFujian Qingliu specialty - Qingliu Creek Fish. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Qingliu Creek Fish. The full text takes about 9 minutes to read, mainly including the basic introduction of Qingliu Creek Fish and its nutritional value? What are the product characteristics of Qingliu Creek Fish? How did the history of Qingliu Creek fish come about? The production method of Qingliu Creek fish, etc

Introduction to Qingliu Creek Fish

Qingliu Creek Fish is a specialty of Qingliu County, Fujian Province, and a geographical indication product in China. Qingliu County is located in the northwest of Fujian, with beautiful mountains and clear waters, crisscrossing streams, making it an excellent environment for fish farming. The aquatic resources are abundant, with a wide variety of fish and shrimp species, collectively known as "Qingliu Creek Fish". There are more than 60 species of fish living in the rivers and streams, including grass carp, carp, white knife, catfish, etc., especially precious fish such as mandarin fish and river catfish, which are abundant. The fish produced have delicious meat and a fragrant taste, and are very popular

1. Fish meat is delicate in texture and has functions such as warming the middle and nourishing qi, warming the stomach, and moisturizing the skin. It is a warm and nourishing food<2. Fish meat has low fat content and low heating energy, and has functions such as nourishing qi and blood, softening tendons and bones

3. Fish have functions such as warming the stomach, calming the liver, and dispelling wind

Sensory characteristics:

(1) Grass carp: The back of the fish is deep bluish gray, the abdomen is silver white, and the chest and pelvic fins are slightly golden

(2) Bighead carp: The head is extremely large, the upper part of the body is dark black, the abdomen is silver white, and there are many irregular black spots on both sides

(3) Topmouth Red Culter: The meat is tender and tender, with a greenish gray back and silver white sides

(4) Mandarin fish: Fresh, delicious, and sweet, with a gray white belly and obvious irregular dark brown spots and patches on the sides of the body

Method of making Qingliu Creek fish

Dried fish:

Cut

According to the size of the fish, three types of cuts are used: dorsal cut, ventral cut, and ventral cut. Back dissection, generally used for large fish with thick flesh. When cutting, the incision is made from the second scale under the dorsal fin of the fish. When the incision reaches the head bone, it is made slightly diagonally in the center of the skull. Remove the internal organs and dental arches, gently scrape off the blood stains on the spine and the black mucous membrane in the abdomen with a blade. If the fish body is large, a swallowing knife, a clamping knife, and a slicing knife should be opened under the spine and on the other side of the meat thickness to make it easy for saltwater to penetrate. Fish with small size and thin flesh can be dissected using abdominal dissection. Insert the knife into the center of the fish's belly and symmetrically cut open the two pieces. For abdominal incision, it can be made below the midline of the fish body, up to the periphery of the fish eye, and down to the anus of the tail. After dissection, remove the internal organs

Washing

After cutting, before the blood coagulates, use a brush to wash off blood stains and mucus one by one in clean water, put it in a basket, drip the water, and then marinate it. Alternatively, the washed fish can be soaked in a pre prepared brine solution for 3-5 hours, then drained of brine and marinated

Salting

The amount of salt used is determined based on the size of the fish, usually 18-24 kilograms of salt per 100 kilograms of fish. There are fewer seasons in winter and spring, and more seasons in summer and autumn. When marinating, evenly apply salt to the fish body, gills, swallowing knife, eyeballs, and fishing hole. Then place it in the pickling tank, with the meat facing upwards, the fish scales facing downwards, the fish head slightly lowered, and the fish tail tilted upwards, stacked layer by layer. When stacking to the pool mouth, continue stacking until it exceeds the pool mouth by 10-15 centimeters. After 4-5 hours, when the fish body shrinks to be level with the pond mouth, sprinkle a layer of sealing salt and cover it with bamboo strips, then apply pressure with stones. Immerse the fish body in brine to fully absorb salt and remove water. In summer, it can also prevent flies from breeding maggots on fish bodies

Sun drying

When the fish comes out of the brine, use the brine to wash the fish body once, remove any dirt, drip the brine, and then discharge it on the sun drying fish curtain. The fish scales are raised and sun dried for 1-2 hours, then turned into meat facing upwards. Sun until noon, then collect the fish indoors or lift up both ends of the bamboo curtain to cover the fish body, let it cool until 3-4 pm, and then use weak sunlight to sun it again. After 2-3 days of sun drying until the fish belly and gills cannot squeeze out any water, it becomes dry