![]() ![]() ![]() Google does turn up a few similar looking fish, but the vast majority look nothing like these. The tank also contains (left) the cheaper but less common, 丁桂鱼 (dīng guì yú ) or tench to which I will return.įor a long time I've been puzzling over what these are. This is one of the problems I am up against all the time when trying to identify fish. * Note, in the image above, that the fish is mislabelled as 鲈鱼 (lú yú), a totally different (seawater) species. It is also used to make a delicious, milky-white fish stock. ![]() They are generally fried or grilled and sauced or added to hot-pots, stews and soups. Their flesh is described as “particularly delicious” and “similar to cod”, although they are quite bony. Indeed, they are considered an invasive species in many places.Ĭhina has been raising crucian carp for over 1,000 years, and until relatively recently, in inland areas such as the land-locked provinces of Sichuan and Hunan, carp was often the only fish easily available and crucian carp were the prime choice. Resembling overgrown goldfish, to which they are related, as are all carp, these freshwater fish are native to northern Europe but have long since been introduced worldwide. Although grass carp (see first post) is probably China's most consumed species of fish, more valued is 鲫鱼 (jì yú), Carassius carassius, the Crucian Carp. ![]()
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