A wild delicacy unique to the Yellow River that looks like a sharp knife, common 30 years ago but not so much now
The Yellow River is the second-largest river in our country, and of course it nurtures a wide variety of fish, among which some are fish species unique to the Yellow River. Especially for the farmer friends living along the Yellow River, the Yellow River is a treasure bestowed by nature. Today I will introduce to you a kind of wild delicacy fish unique to the Yellow River.
It is the Yellow River knifefish. The Yellow River knifefish is a migratory fish that grows in the Yellow River. Because its appearance looks just like a sharp knife, it is called knifefish. The Yellow River knifefish generally needs two to three years to grow into an adult fish. Every year at the end of March, the Yellow River knifefish will migrate back to their growing ground, the Yellow River estuary, and at this time the flesh of the Yellow River knifefish is very tender, and there is relatively more meat.
The Yellow River knifefish is a fish that swims upstream against the current. The further upstream it goes, the more energy the Yellow River knifefish consumes through swimming, the more bones the Yellow River knifefish has, and the less meat there is; but when the Yellow River knifefish returns to the Yellow River estuary, its flesh is very tender, and this is also the best time to eat the Yellow River knifefish.
When you eat the Yellow River knifefish, you can taste both the fresh seafood flavor of the fish and the fragrance of the Yellow River water.
Although the Yellow River knifefish has many bones, its flesh is tender. Once made into an ingredient, the Yellow River knifefish can be eaten any way at all, and the taste is excellent no matter what.
Moreover, the Yellow River knifefish has a high fat content. Even if no seasonings are added when cooking the Yellow River knifefish, the resulting Yellow River knifefish still has a rich fragrance, and it leaves a lingering taste in the mouth when eaten. Of course, the most delicious way to prepare the Yellow River knifefish is deep-frying, and the deep-fried Yellow River knifefish is even more incomparably delicious.
In early April every year is the best time to catch the Yellow River knifefish. At this time the Yellow River knifefish tastes plump, tender and refreshing, but this kind of Yellow River knifefish dies as soon as it leaves the water, so fresh Yellow River knifefish is very hard to come by.
Thirty years ago, the number of Yellow River knifefish was very large, but now the Yellow River knifefish can also be considered a very rare fish species in the Yellow River. This is mainly because at one point the Yellow River stopped flowing, and the migration route of the Yellow River knifefish was damaged. In addition, the environment and people's reckless fishing have caused the number of wild Yellow River knifefish to become fewer and fewer now, and since things are precious when they are rare, naturally the price of wild Yellow River knifefish is also getting more and more expensive now.
Now the Yellow River no longer has the situation of stopping flowing. I still hope people can reduce fishing for wild Yellow River knifefish, so that after a few years of breeding, the number of wild Yellow River knifefish can also increase, and then people can eat Yellow River knifefish again.
Dear friends, have you ever eaten this rare and delicious fish, the Yellow River knifefish? You are welcome to leave a message and share your thoughts!