Yellow River Swordfish [Shandong Kenli Specialty]

What is Yellow River Swordfish? Authentic Shandong Kenli specialty: Yellow River Swordfish

Summary:Do you want to know what Yellow River Swordfish is? This article is a detailed introduction to the special product of Shandong Kenli - Yellow River Swordfish. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Yellow River Swordfish. The full text takes about 5 minutes to read, mainly including the basic introduction of Yellow River Swordfish and its nutritional value? What are the product characteristics of Yellow River Swordfish? How did the history of the Yellow River swordfish come about? The production method of Yellow River swordfish, etc

Basic Introduction of Yellow River Swordfish

Located at the eastern end of Kenli County, Shandong Province, at the mouth of the Yellow River, due to the dual protection of the Bohai Sea and the Yellow River, the aquatic resources are extremely abundant. This area receives a large amount of fresh water from the Yellow River year-round, with high nitrogen content, abundant organic matter, and sufficient bait. In addition, the seasonal variation of salinity leads to an abnormal abundance of planktonic organisms, making it a good place for fish breeding, foraging, and living. It is known as the "hometown of hundreds of fish". The main products here are barracuda, mackerel, seahorse, etc., and the Yellow River swordfish ranks first among the hundred fish. The hometown of the Yellow River swordfish is in the area around the mouth of the Yellow River. At the mouth of the Yellow River, locals call it the "inverted fish", probably due to its upstream migration along the Yellow River. In history, the Yellow River has changed its course several times, but the Yellow River swordfish always follow the river and come back along the river. Although there are also swordfish in the mouth of the Yangtze River and the estuary of the sea, they are not as abundant and delicious as those in the Yellow River

It has the functions of strengthening the heart and tonifying the kidneys, relaxing tendons and promoting blood circulation, reducing inflammation and phlegm, clearing the brain and stopping diarrhea, eliminating fatigue, improving essence and nourishing the spirit. It can treat and prevent various diseases, and is known as the "one of the best in the world"

The Yellow River swordfish is shaped like a single-sided sharp knife, with a thick back and thin belly. Every year in mid March of the lunar calendar, groups of swordfish swim from the mouth of the Yellow River into the Yellow River, upstream, and through Dongying City to Dongping Lake to lay eggs and hatch. After hatching into juvenile fish, the eggs follow the Yellow River to the estuary and grow and overwinter in the Bohai Sea. It takes two to three years for swordfish to grow into adult fish through this kind of back and forth migration. This kind of fish has a passionate temperament, swims like a shuttle, and dies when it leaves the water, which can be described as "precious and rare". Due to the low food intake and high physical exertion of swordfish during their return journey, they only become the fattest after replenishing their food in the lower reaches of the Yellow River. That's why Dongying's Yellow River swordfish is famous all over the world. As the swordfish goes upstream, not only does it gradually lose weight, but its bones also become harder and harder, until it returns to Dongping Lake and lays eggs and reproduces, and so on

Method of making Yellow River knife fish

Clear fried Yellow River knife fish

Cuisine: Shandong cuisine

Features: Golden color, crispy outside, fresh and tender inside, better taste when dipped in Sichuan pepper salt

Ingredients: 1000 grams of Yellow River swordfish. 25 grams of refined white flour. 20 grams of Shaojiu, 5 grams of refined salt, 200 grams of peanut oil, and 10 grams of Sichuan pepper salt

Production process: Remove the internal organs of the knife fish from the mouth, clean the gills and rinse them clean, add Shaoxing wine and salt to taste, put peanut oil in a frying pan, and heat it over medium heat to 60% heat (about 150 ℃). Coat the knife fish evenly with a layer of white flour, fry it in the oil pan until it turns slightly yellow, and then remove it. When the oil temperature rises to 90% heat (about 220 ℃), add the fried knife fish and fry it until it turns golden brown. Remove it from the pan and serve with Sichuan pepper salt