Hairtail anchovy and hairtail fish differ by only one character in their names, so, are they the same? Are they the same kind of fish? How do you tell them apart? How much does it cost per jin? In fact, they are different names for the same fish; the scientific name of this fish is Coilia ectenes (lake anchovy), belonging to the order Clupeiformes, also known as long-jawed anchovy, hairtail anchovy, hair anchovy, plum anchovy, hairy flower fish, wild hair fish, hair grass fish, phoenix-tail fish, and so on. Because its shape resembles a knife, it is also called hairtail fish, hairtail anchovy, Yangtze hairtail fish, and so on.
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<p style="text-indent:2em;">The hairtail anchovy, along with Wabu Lake whitebait, Wabu shrimp, Chao River whitebait and needle-point fish, are famous aquatic products among Hefei's local specialties. This type of aquatic product shares one common trait, namely tender flesh, bright crystal color and delicious taste; it is not only a top-grade delicacy, but was also historically a tribute to the imperial court, with high nutritional and tonic value, and is hailed as the noble lady among aquatic products.</p>
<p style="text-indent:2em;">Especially Chao Lake, which has abounded with hairtail anchovy since ancient times. The hairtail anchovy is an ordinary fish, with a thin, slight body and tender flesh; even its bones are soft, and although its shape resembles a knife, it is a gentle knife. The hairtail anchovy has a long, narrow body, snow-white color, fresh tender flesh and high nutritional value. But its head hides sand grains, and it cannot, like a river mussel, turn sand into pearls, which tends to annoy people, so one has no choice but to discard its head and eat only its body.</p>
<p style="text-indent:2em;">So, how much does hairtail fish generally sell for per jin? Hairtail fish before Qingming Festival, because it is at the Yangtze River estuary, at the boundary between fresh water and sea water, has abundant feed and tender flesh. Due to a sharp drop in yield, scarcity makes it precious, and the prices of Yangtze hairtail fish exposed online are jaw-dropping, ranging from 6,000 yuan to 10,000 yuan. In 2012, at a Yangtze hairtail fish king charity auction held in Jiangsu, a Yangtze hairtail fish king weighing 325 grams actually fetched a sky-high price of 59,000 yuan. In March 2013, Xinhua reporters investigating at Tongchuan Road seafood market, Shanghai's largest aquatic products wholesale market, found that hairtail fish had fallen from a peak price of 8,000 yuan per jin in 2012 to 400 yuan. Several operators said: public-funds eating and drinking were curbed, causing hairtail fish prices to plummet.</p>
<p style="text-indent:2em;">At present, the price of hairtail fish is generally set according to its weight:</p>
<p style="text-indent:2em;">Generally, hairtail fish of about 1.5 liang cost about 400 yuan per jin;</p>
<p style="text-indent:2em;">Hairtail fish of about 2 liang cost about 700 yuan per jin;</p>
<p style="text-indent:2em;">Hairtail fish of about 3 liang cost about 1,300 yuan per jin;</p>
<p style="text-indent:2em;">Hairtail fish of about 4 liang cost about 3,000 yuan per jin.</p>
<p style="text-indent:2em;">Because there are many factors affecting hairtail fish prices, the price of hairtail fish is not fixed; the above is a rough outline.</p>
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<p style="text-indent:2em;"><span style="color:#008080">How to eat hairtail anchovy</span></p>
<p style="text-indent:2em;">1. Prepare the ingredients;</p>
<p style="text-indent:2em;">2. Soak the hairtail anchovy in water for 10 minutes;</p>
<p style="text-indent:2em;">3. Drain and air-dry;</p>
<p style="text-indent:2em;">4. Shred the green peppers;</p>
<p style="text-indent:2em;">5. Cut the dried chilies into sections, cut the scallions into sections, shred the ginger, smash the garlic cloves flat, and put them in a bowl;</p>
<p style="text-indent:2em;">6. Heat oil in a wok, pour in the auxiliary ingredients, then pour in the green peppers and stir-fry;</p>
<p style="text-indent:2em;">7. Pour in the hairtail anchovy and stir-fry;</p>
<p style="text-indent:2em;">8. After stir-frying for a moment, add a little dark soy sauce, light soy sauce and cooking wine. Add water, just enough to submerge the ingredients;</p>
<p style="text-indent:2em;">9. Simmer until the water has reduced, then add salt and chicken essence;</p>
<p style="text-indent:2em;">10. Finally, stir-fry a few times and it is ready to serve.</p>
<p style="text-indent:2em;">Other cooking methods: deep-frying and steaming are both fine.</p>
Hairtail anchovy and anchovy, their names differ by only one character, so are they the same? Are they the same kind of fish? How do you tell them apart? How much do they cost per jin? In fact, they are different names for the same fish. This fish is scientifically named Coilia ectenes (lake anchovy), belonging to the order Clupeiformes, and is also known as long-jawed anchovy, knife anchovy, hair anchovy, plum anchovy, hairy flower fish, wild hair fish, hairy grass fish, phoenix-tail fish, and so on. Because its shape resembles a knife, it is also called knife fish, hairtail anchovy, Yangtze River anchovy, and so on.
The hairtail anchovy, along with Wabu Lake icefish, Wabu shrimp, Chao River icefish, and needle-tip fish, are famous aquatic products among Hefei's local specialties. This type of aquatic product shares a common trait, namely tender flesh, crystal-clear color, and delicious taste. They are not only top-grade delicacies, but were also historically tribute offerings to the imperial court, with high nutritional and tonic value, and are praised as the genteel ladies among aquatic products.
Especially Chaohu Lake, which has abounded with hairtail anchovies since ancient times. The hairtail anchovy is an ordinary fish, with a thin, slender body and tender flesh; even its bones are soft. Although its shape resembles a knife, it is also a gentle cut. The hairtail anchovy has an elongated body, snowy white color, tender flesh, and high nutritional value. But its head hides sand grains, and it cannot, like a river mussel, turn sand into pearls, which often annoys people, so one has no choice but to discard its head and dine only on its body.
So, how much does anchovy generally sell for per jin? Anchovy before Qingming Festival, because it is at the Yangtze River estuary, at the boundary between fresh water and sea water, has abundant food and tender flesh. Due to a sharp drop in yield, rarity drives up the price, and the Yangtze River anchovy prices exposed online are jaw-dropping, ranging between 6,000 yuan and 10,000 yuan. In 2012, at a Yangtze River anchovy king charity auction held in Jiangsu, a 325-gram Yangtze River anchovy king actually fetched a sky-high price of 59,000 yuan. In March 2013, Xinhua News Agency reporters, investigating at Shanghai's largest aquatic products wholesale market, the Tongchuan Road aquatic products market, found that anchovy had fallen from its highest price of 8,000 yuan per jin in 2012 to 400 yuan. Multiple operators said: public-funds dining and drinking were curbed, causing anchovy prices to plummet.
Currently, the price of anchovy is generally determined by the weight of the anchovy:
Under normal circumstances, anchovy of about 1.5 liang costs about 400 yuan per jin;
Anchovy of about 2 liang costs about 700 yuan per jin;
Anchovy of about 3 liang costs about 1,300 yuan per jin;
Anchovy of about 4 liang costs about 3,000 yuan per jin.
Because there are many factors affecting the price of anchovy, the price of anchovy is not fixed; what is said above is a rough situation.
How to eat hairtail anchovy
1. Prepare the ingredients;
2. Soak the hairtail anchovy in water for 10 minutes;
3. Drain and air-dry;
4. Cut the green peppers into shreds;
5. Cut the dried chili peppers into sections, cut the scallions into sections, cut the ginger into shreds, and smash the garlic cloves, putting them in one bowl;
6. Put oil in the wok and heat it, pour in the auxiliary ingredients, then pour in the green peppers and stir-fry;
7. Pour in the hairtail anchovy and stir-fry;
8. After stir-frying for a moment, add a little dark soy sauce, light soy sauce, and cooking wine. Add water, just enough to submerge the ingredients;
9. After simmering until the water has reduced and thickened, add salt and chicken essence;
10. Finally, stir-fry a few times and it is ready to serve.
Other cooking methods: deep-frying and steaming are both fine.