Lushan Stone Fish [Jiangxi Lushan Specialty]

What is Lushan Stone Fish? Authentic Jiangxi Lushan Specialty: Lushan Stone Fish

Summary:Do you want to know what Lushan Stone Fish is? This article is a detailed introduction to the local specialty of Lushan in Jiangxi Province - Lushan Stone Fish. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Lushan Stone Fish. The full text takes about 8 minutes to read, mainly including the basic introduction of Lushan Stone Fish and the product characteristics of Lushan Stone Fish? Wait

Basic introduction of Lushan stone fish

Lushan stone fish has a transparent body color, no scales, and a body length of about 30 to 40 millimeters. It is about the same length as the rust flower needle, even if it grows for seven to eight years, its length does not exceed one inch, so it is also known as the rust flower needle

Lushan stone fish is called stone fish because it lives in Lushan springs and waterfalls for many years, building its nest in the rock crevices where the springs and waterfalls flow

Ctenogobius giurinus belongs to the Perciformes order, Gobiidae family, Gobiinae subfamily, and genus Ctenogobius. Commonly known as Lushan Stone Fish (Jiujiang County, Jiangxi Province), Spring Fish (Yangxin County, Hubei Province), Wheat Fish (Dongzhi County, Anhui Province), Qin Fish (Jing County, Anhui Province), formerly known as Sand Carp. English name: Barcheek goby 。

The body is slender, the front part is round, the back part is flat, and the head is flat. The kiss is long, the mouth is wide and large, the lips are thick, and there are several rows of fuzzy fine teeth on the upper and lower jaws. The muscles on the anterior gill cover are well-developed. The head is covered in scales, and the chest and abdomen are exposed without scales. The two dorsal fins are not connected, with the anterior dorsal fin composed of hard spines and the posterior fin consisting entirely of soft fin strips. The pelvic fins merge into a suction cup shape on the chest. The juvenile fish have a slightly white body color, grow to about 3 centimeters, and begin to show pigmentation. The adult fish has a dark gray body color, with four black forked wide stripes spanning the back, spreading into irregular black dots on the side

The goby fish prefers to live in shallow water areas of ponds, lakes, small rivers, and mountain streams with clear and oxygen rich water quality, such as sandy and gravel substrates. They usually live scattered in crevices, using strong suction cup shaped pelvic fins to climb onto the stone walls, and only go out from crevices when foraging. Adult fish enjoy jumping and jumping, sometimes jumping out of the water and sometimes jumping from one stone to another. Goby fish reach sexual maturity at one winter age. From April to May each year, parent fish begin to cluster, and male and female fish play and chase each other for reproductive activities. Female fish use their fins to flip sand particles and lay eggs in sand holes. 1-2 centimeter juvenile fish like to swim against the water. When the water temperature rises to above 22 ℃ within two or three days after the rainstorm and the mountain torrent flows down, when the flood rises sharply and turns clear and the flow speed is accelerated, the young fish can crowd into the river from the lake one after another in the daytime, and gather with the young fish in the river to forge ahead upstream along both sides of the river, constantly devouring the aquatic insects and plankton washed down from the mountain torrent. They sink to the bottom of the water at night and use suction cups to attach themselves to gravel or hide in crevices between rocks to rest. Adult fish over 4 centimeters are less likely to swim upstream in groups. Although small in size, the goby is extremely greedy and vicious. It often uses attacking methods to devour smaller benthic fish, or uses its pectoral fins to dig and stir up sediment on the bottom of the water, searching for benthic invertebrates for consumption

The goby is widely distributed in various river systems from the Yangtze River to the the Pearl River, but only in the middle and lower reaches of the Yangtze River can it form a fishery. The goby fish with commercial value refers to juvenile fish that are 1-2 centimeters long. Shahe, Jiujiang County, Jiangxi Province, is located at the foot of Mount Lu. The goby fish produced here is famous for its unique shape, delicious taste, and distinctive flavor, and shares the same reputation as Mount Lu, hence the name "Lushan Stone Fish". The goby fish in Fushui River, Yangxin County, Hubei Province, is called "spring fish" because its fishing season is in late spring and early summer when flowers are in full bloom. In the Zhangxi area of Dongzhi County, Anhui Province, it is called "wheat fish" because it is caught during the wheat harvest season and resembles wheat. Legend of Jing County, Anhui Province: As far back as the Jin Dynasty, there was a hermit named "Qin Gao" who came to the Lion Rock Cave in the strange rocks to refine pills. The pills were discarded into the stream and turned into small fish with a "tiger's head and snake's tail". Since then, every midnight, the sound of the qin could be heard in the gurgling water. Later, people named this stream "Qinxi", and the small fish in the stream were also named "Qinyu". Since ancient times, stone fish, spring fish, wheat fish, and qin fish have all been listed as tribute, so they are also collectively referred to as "tribute fish"

Stone fish, except for fresh food, are all dried products used as commodities. The usual method is to wash and dry the fish, put it in a pot, dry it over low heat, and stir fry it with a small amount of cooking oil. When it turns golden brown, take it out and let it dry for another day before putting it in a bag and putting it on the market. Every 5 kilograms of fresh fish can be processed into 1 kilogram of dried fish. The cooking methods for dried fish are often stir fried eggs, steamed eggs, steamed soup, or cold dishes made by adding sesame oil and soy sauce after boiling, which are always regarded as treasures on the table. In the Qinxi area of Anhui, it is still a precious tea drinking treasure. Every year around Qingming Festival, local people cook the small fish they catch with salt and water (accompanied by fennel, tea, sugar, and other ingredients), then dry them over charcoal fire to make dried fish that still maintains a lifelike state: wide mouth slightly open, small eyes round open, and fins curved at first. Brewing tea with qin fish is like a lively fish playing and frolicking in a cup, with a refreshing and mellow taste, giving it a unique charm