Is the crucian carp a freshwater fish or a saltwater fish? A full analysis of its habits

The crucian carp is one of the most common freshwater fish in our country, living in all the major river systems except the Qinghai-Tibet Plateau region. So is the crucian carp a freshwater fish or a saltwater fish?

1. Is the crucian carp a freshwater fish or a saltwater fish

The crucian carp is a freshwater fish. The crucian carp is an omnivorous fish with a wide diet, strong adaptability, strong reproductive capacity, strong disease resistance, fast growth and low water temperature requirements, making it easy to farm; it is an important farmed fish in our country.

2. The food value of the crucian carp

The crucian carp is a fish with high protein, low fat and high nutritional value, and is a high-quality, inexpensive and abundant source of protein in the national diet.

The amino acid composition of its protein is close to the amino acid pattern of human protein, so it counts as high-quality protein; its muscle fibers are fine and short and its water content is relatively high, so crucian carp tissue is soft and tender and easier to digest than livestock and poultry meat; its fat is mostly composed of unsaturated fatty acids, mainly omega-3 polyunsaturated fatty acids, among which eicosapentaenoic acid (EPA) has effects such as lowering blood lipids, preventing and treating atherosclerosis and fighting cancer; it is an important source of vitamin A, vitamin D and vitamin B2, and its content of vitamin E, vitamin B1 and niacin is also high.

The dietary therapeutic effects of the crucian carp have long been summarized since ancient times; it has effects such as boosting qi and strengthening the spleen, promoting urination and reducing swelling, and dredging collaterals and promoting milk flow. In particular, quick-boiled live crucian carp soup has an effect on promoting milk flow that other medicines cannot match, and eating it often is good for the health of people with a weak constitution.

3. How to choose a crucian carp

The first thing is the size of the fish; generally, a fish is most suitable for cooking when it has grown to about eight-tenths of its full size. This is because at this stage the fish is right in its “adolescence”, its sexual development has matured, its flesh is relatively plump and its flavor is also very delicious. Fish that are too small have not yet grown up, so their flesh is not tender enough and they also seem to have more bones; once a fish grows too large, its flesh becomes rather coarse and the harmful substances accumulated in its body also increase. When buying, it is recommended to choose carp and Wuchang fish of about one and a half jin, crucian carp of half a jin to one jin, and grass carp of four to five jin. The second thing is the spawning season of the fish; as the spawning season approaches, the fat and other nutrients stored in the fish's body are more abundant and the taste of the meat is more delicious. After the spawning season has passed, however, nutrients such as fat and protein in the fish's body are greatly reduced, the fish becomes thin and dry, and the flesh also becomes loose.

The crucian carp is also an important ornamental fish; the beautiful and graceful goldfish evolved from the crucian carp. The crucian carp has a long history of being farmed in our country.