What freshwater creatures are there in Chaoshan?

The Chaoshan coastline is 325 kilometers long, winding and winding, forming 79 islands, with a coastline of 196 kilometers. There are more than 200,000 acres of beach soil available for marine aquaculture along the coast. There are 31 large and small rivers in the territory, with a total length of 7,397 kilometers. There are 3,047 reservoirs and ponds with a total storage capacity of more than 2.1 billion cubic meters, as well as rivers, ponds, etc.

——Chaoshan has a south subtropical monsoon climate. It has a mild climate all year round, sufficient sunlight, abundant rainfall, a long frost-free period, and high water temperature, which is conducive to the growth of aquatic life in oceans and freshwater waters. It is rich in aquatic resources. It is known that There are 471 species of fish in the sea area, 17 species of crabs, more than 30 species of shellfish, nearly 20 species of algae, and more than 40 species of fish and other aquatic animals in freshwater waters.

Soft-shell turtle, mulberry crab, bamboo crab, scallop, giant oyster, Tai O pearl clam, red sand clam, thin shell, flower clam, red nugget, mullet, black-eared eel, squid eel, grass carp , loose fish, scale fish, catfish, spot fish, carp, dragon arrow, wood louse, soil slide, shark, golden arowana, yellowtail, balang fish, deer larvae, sole fish, whitebait, lobster, shrimp , shrimp, rattle snail, carp, Pengcai.

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Sangtian paste crab

Crustacean seafood. The scientific name is green blue crab, which belongs to the phylum Arthropoda, the carapace web, and the family Asteridae.

Sangtian crab (also known as Sangtian red crab) is produced in Sangtian Township, Hexi Town, Chaoyang City.

The blue crab has a carapace all over its body, eyes with stalks, and 5 pairs of legs. The front pair grows into pincers, called "chelates", and the last 4 pairs are walking legs. The front segment of the fourth pair of walking legs and The knuckles are flat and paddle-shaped. The abdomen is segmented, commonly known as the "umbilicus", and male and female are distinguished by round or pointed umbilicus. Sangtian people are good at fishing and breeding crabs. The crab pond is built near the estuary of the Rongjiang River. The water temperature and salinity are moderate, the tide is smooth, the water quality is good, and the bait is rich, which is suitable for the growth of crabs. Blue crabs caught from the sea are selected and graded, and female crabs whose ovaries have matured after mating and weigh about 200 grams or more are used as seedlings and put into crab ponds for breeding. After about 20 days of careful feeding and management, they will grow At this time, the crab paste (ovary) has expanded to fill the edge of the carapace, and the crab's back is reddish brown. Each crab weighs about 500 grams, and it can be harvested and put on the market.

Sangtian crab is famous for its red flesh, sweet taste and rich protein.

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篾 crab

Crabs are found in fresh and brackish waters. That is, creek crab, formerly known as stone crab. Carapace net, order Decapoda, family Crabidae. Lives beside streams or under rocks in streams. There are many similar species, and about 50 species have been discovered in China.

The common species in Chaoshan are the fine-toothed creek crab and the saw-toothed creek crab. They are smaller in size. The back of the head and breastplate is slightly raised, and there is a pair of bumps behind the forehead. There are wrinkles or particles in front of them, and they are lower behind the leg sockets. Concave, clear ridge line, small serrations on the front side edge. It is often found in brackish water areas such as Haimen Port in Chaoyang City, Laiwu Bay in Chenghai City, and Huanggang River Estuary in Raoping County. There are more fish especially after heavy rains, and fishermen often catch them offshore.

The crabs are salted and seasoned with soy sauce, chili, garlic and MSG before they are eaten. They are a favorite dish of Chaoshan people. However, bamboo crabs are the intermediate host of human paragonimiasis. To protect your health, it is best to cook them before eating.

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Scallops

< p> Marine bivalve molluscs. It belongs to the branchial web, Scallopidae. It is named after the radiating ribs on the surface of the double shell that form a fan shape. A common species distributed along the coast of Shantou is the Zhikong scallop. The luxurious Zhikong scallop has a nearly round shell, with the left shell being convex and the right shell being flatter. The shell colors include red, orange, purple and other colors. There are radiating ribs of equal thickness on the surface of the shell, and there are small nodes on the ribs; there are slightly triangular ears at the hinge line, and the front ears are larger than the back ears. The internal ligaments are well developed, the byssus holes are obvious, and they have fine comb teeth. The inner surface of the shell has ribs and grooves corresponding to the shell surface, and the hinge line is straight.

It grows on the seabed from near the low tide line to a depth of 300 meters, attaching its byssal threads to rocks or coral reefs with smooth water flow and gravelly sandy sea areas. Shantou bottom trawl operation has caught some fish, but the quantity is small. Scallops are the main high-end cultured species at home and abroad. The species currently being cultured in China include: Chlamydia scallops, Chlamydia scallops, Japanese sun and moon scallops, bay scallops and Ezo scallops introduced from abroad.

The adductor muscle of scallops is well developed, and the dried adductor muscle is called "scallop". It is a precious seafood with high economic value. Its shell can be used as a shell carving craft.

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Big Oyster

Shellfish. Also known as aquatic, scientific name is oyster. There are many species, about 20 species have been discovered in China.

There are three species cultured along the coast of Chaoshan: Omi oyster, long oyster and pleated oyster. It is a high-protein, multi-nutrient live seafood, and is also known as "sea milk". The usual method of cultivating giant oysters is to throw them evenly and orderly on the beach around the Beginning of Summer, Xiaoman and Beginning of Autumn each year

Place rows of stones as attachments. When the tide rises, the oyster seedlings will come with the water and attach to the stones. When the tide goes up, it breeds; when the tide falls and the tide rises, it dews and then soaks again. During this time, regular inspections are required to sort out the oyster stones and eliminate enemies, and then harvest in autumn and winter.

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Tai O Pearl Clam

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Shellfish, whose scientific name is mud clam, belongs to the family Clamidae. The meat is for food and is delicious. The shell can be used for medicinal purposes and has the effect of "eliminating blood clots and resolving disease accumulation". It can also be fired into shell ash or used as a raw material in the ceramic industry. Apart from red sand clams, the best Chaoshan mud clams are Tai O pearl clams. The ancestors of the Tai'ao people come from Putian, Fujian, a land rich in mud clams. They have raised clams for generations and have rich experience. The mud clams raised are small and round, with red shells and delicious meat. Since Shanghai was established as a commercial port in the Qing Dynasty, people from Tai'ao have shipped clams to Shanghai for sale year after year. Diners and restaurants are eager to buy them, and they are known as pearls. , was renamed Pearl Clam. Tai'ao pearl clams are beautiful in shape and high in quality. The way to eat them in Chaoshan is very particular. Use new tiles to bake them on a small charcoal stove, then put the clams on the tiles. When the clams are heated, they open their mouth slightly, take them and eat them. Drink and chew the clams. With relish.

Tai O pearl clams lay eggs in early spring every year, drift to the shore with the waves, and adhere to the mudflats. Tai O people scrape the mud at the right time on the shore where saltwater and fresh water blend, and shovel the clam seedlings together. Then wash out the clam seedlings and put them in a small field for maintenance. Before and after the "winter solstice", they are moved to the middle field. The next winter, the big ones are selected for the market. The small ones are moved to the big field. They will become large clams the following year. Those who escape become giant clams, with clam beads growing inside, which are valuable medicinal materials.

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Red Sand Clam

Shellfish aquatic products, the scientific name is mud clams, belong to the family Clamidae. The two shells are equal in size, thick and oval in shape, with wallon-like radiating ribs on the shell surface, a thin brown skin, and a white inner surface. Clam meat contains a lot of protein and vitamin B12, the blood of the clam is bright red, and there is a gold-like color line on the edge of the meat.

It is named after it is produced in Chishapu, Gangbei Village, Heqing Town, Chaoyang City. Chishapu is located on the west bank of the middle reaches of the Haojiang River. Its surface is covered with red micro-sand. There is a white sand layer below the tidal flat. Under the white sand layer, sweet springs penetrate upward. There is both salty tide and fresh water. The mud clams produced are sweet, tender and crispy. It has no salty taste and is a good product of Chaoshan mud clams. It is sold well in neighboring provinces and cities, Hong Kong, Macao, Southeast Asia and other places.

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Thin shell

Thin shell, the scientific name is Xunshi muscle clam. Shellfish are named after their thin shells.

It lives in the tidal flats of outer bays or islands with high salinity. It likes to gather in groups, often sticking together in sheets, and attaching itself to the sediment with byssus (commonly known as ingots). When mature, females are orange-yellow and males are milky white. There are two types: wild and artificial. Chaoshan pioneered the cultivation of thin shells. The meat is delicious and rich in protein. In fact, the whole body of the thin shell is a treasure.

Thin-shell rice is delicious and is a food condiment with Chaoshan characteristics. It has high nutritional and economic value.

The thin shells with the meat removed can be burned into shell ash and used as building materials; they can also be ground into powder and processed into animal feed additives, which are high-end auxiliary feeds.

The soup used in processing thin-shelled rice can be made into oyster sauce after filtering. Mud mud water is an organic fertilizer rich in calcium and high salinity.

It is reported that due to the high technical and labor intensity of thin-shelled rice processing, it is becoming increasingly difficult to find excellent skilled workers. I hope that this ancient and unique processing technology can be improved and carried forward, so that the unique Chaoshan delicacy of thin-shell rice can be spread at home and abroad!

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Clam

Shellfish, also known as clam, scientific name is Philippine clam.

It lives in the sandy bottom of the intertidal zone near the coast and can adapt to seawater with a temperature of 5-35℃ and a specific gravity of 1.01-1.028. The seedling sowing season is from October to July of the following year. 1,500-2,000 kilograms of clam seedlings with a shell length of 0.5-0.7 cm are sown per acre. After about 18 months of cultivation, the shell length can reach more than 4 cm, which is feasible for harvesting. The average yield per mu is 3 tons, and can be as high as 8 tons.

The meat is delicious and nutritious.

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Spotfish

A freshwater fish with the scientific name Snakehead Snakehead, Snakehead family.

The body is slightly cylindrical, the tip of the head is slightly flat, the mouth is large, the teeth are sharp, the dorsal and anal fins are long, the pelvic fin is short, the pectoral fin is short and round, the caudal fin is round, and the dorsal side of the body is grayish brown or brown. Dark brown with black markings, and pale white belly. It lives at the bottom of freshwater waters. It is ferocious and carnivorous, and its staple food is fish and shrimp.

It has strong adaptability to the environment, has an auxiliary respirator in the mouth, can breathe air directly, and is resistant to hypoxia. The spawning period is from May to July. The parent fish stirs the water plants into a ring-shaped nest, lays eggs in it, and guards it until the larvae hatch out and remain inseparable.

It grows quickly, has delicious meat, few bone spurs, and is rich in nutrients. It is regarded as a good nourishing food and has high economic value. They are distributed in mountain ponds, reservoirs, rivers and ponds in Chaoshan. Fresh grouper fish are available for export.

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Carp Gu

Freshwater fish, scientific name is carp, Cyprinidae.

The body is slightly flattened laterally, with a round abdomen. The back is slightly raised in front of the dorsal fin, and there are 2 pairs of whiskers near the mouth. The body is greenish-yellow, the lower leaf of the caudal fin is red, and the scales are large. Inhabits the bottom layer of fresh water

It is omnivorous, grows rapidly, has strong adaptability to the environment, and is resistant to cold, high temperature, and low oxygen. The 1st instar gonads are mature, and eggs are laid and reproduced around Qingming Festival every year.

It is the main species for fish farming in mountain ponds, reservoirs, rivers, ponds and rice fields. The output is high, with the annual output in Chaoshan being about 3,000 tons. Generally, it can be eaten if the weight reaches 150 grams

. The meat is tender, has few bone spurs and has high nutritional value.

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Arowana

Marine fish, commonly known as red melon, scientific name is large yellow croaker, belongs to the family Totoidae and belongs to the genus Yellow Croaker. It is one of the four seafood in China.

The body is long and flat on both sides, slightly oval in shape, the dorsal side of the body is grey-yellow, the center of the scales is grey-brown, and each scale below the lateral line has many developed luminous glands, which are golden yellow, so it is called yellow croaker. Adult fish are generally 40-50 cm long. It is a warm-water, middle- and lower-level fish in offshore waters. It hates strong light, likes turbid water, loves to live in groups, and has a wide range of food habits. It is very sensitive to sound and can use the expansion and contraction vibration of the swim bladder in the body to produce sound. Fishermen often use this to find schools of fish. There is production in the offshore areas off Nan'ao, Shantou Harbor, Guang'ao, Haimen and Huilai. The peak flood season is from September to November every year.

Arowana has high economic value, tender meat, 17.6% protein, 0.8% fat, and delicious taste. Its swim bladder is called Golden Dragon Jelly, which is rich in protein, fat, bone colloid, calcium, phosphorus, iron and other ingredients. It is a high-grade seafood and tonic. Chaoshan folk often use Jinlong Jiaozi to stew pork belly as a maternal tonic.

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Silverfish

Marine fish, also known as thin bird, scientific name is yellow crucian carp. Herringformes, family Anchovy, genus Yellow Crucian. The body is flat and thin, and the scales on the back are round and easy to fall off. The back is turquoise, the sides of the body are silvery white, the pelvic fins are white with yellow tips, and the other fins are golden yellow. The general body length is 14-16 cm, with a maximum length of 20 cm. It is a warm-water offshore fish.

The fish have obvious characteristics of sinking during the day and floating at night. The upper, middle and lower water layers are all inhabiting and moving range, and they feed on plankton. It is produced along the coasts of Chaoshan and Shantou, and is the main fishing target for shallow sea and offshore operations such as lotus sweeping, lotus mixing, and small seine netting. There is a special operation of catching oriole. The fishing season is from February to March every year.

Yellowfin has a small body, thin flesh, and many bone spurs, but it is delicious. It is very delicious when processed into "fish rice" or fried. It can also be salted and dried in the sun for export to other places.

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Balang Fish

Marine fish, order Perciformes, body is spindle-shaped, slightly flattened laterally, covered with small round scales, and the straight part of the lateral line is covered with ridged scales. The back is blue-gray and the belly is silver-white. The adult fish is generally 20 cm long. It is a pelagic fish in warm water oceans. The knotweed swarms migrate offshore and have obvious habits of spawning clusters and feeding clusters. They also have the characteristic of vertical movement in the water layer day and night. It has strong phototaxis and is the main fishing target for light seine and boat trawling operations.

Adult fish spawn in batches in the middle and late spring floods (March-May) every year, and hatch into live young fish, which migrate in groups to bays, islands, and reefs in the Summer Sea (May-August). It looks for food around and is the target of fishing in shallow waters.

It can be caught all year round, with spring floods peaking from March to May and autumn floods peaking from August to October. It is a bulk product of Chaoshan marine fishing, with an annual catch of 20,000 tons. Balang fish is rich in protein and delicious. Wash the fresh Balang fish and put it in a small bamboo basket, then steam the mature fish. It is commonly known as "fish rice". It is a favorite meal for people in urban and rural areas of Chaoshan.

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Stagfish

Marine fish is the general name for various fish such as the velvet-finned pufferfish, the silk-finned pufferfish, the forked-tailed pufferfish, the yellow-finned pufferfish, and the green-finned pufferfish. It belongs to the family Lepidopteronidae, the subfamily Pupilloidae, the genus Pupillo and the genus Puffer. Pelagic fish in warm water oceans.

The body is oblong, with flat sides. The whole body is covered with small scales. The first dorsal fin becomes a cone-shaped thick spine, and the pelvic fin degenerates into a short spine. It is distributed in deep sea areas with water between 5 and 60 meters. It has a wide fishing ground and a long flood season. It can be caught almost all year round along the Chaoshan coast. The peak fishing season for trawling operations is from February to April and September to October every year; for shallow sea operations, it is from June to October. August is the peak season.

Commonly caught species include white-skinned deer (velvet-finned pufferfish), black-skinned deer (silky-finned pufferfish), and Zhuge deer (yellow-finned pufferfish). In addition, there are Lupo (one-horned puffer fish), three-legged deer (three-spined pufferfish), etc. White-skinned deer and Zhuge deer are the most common species.

Deer fish is a marine economic fish with high protein and low fat. It is delicious when cooked fresh, with soft bones and dry bone spurs in the meat. It is also dried and made into dried or light-dried products for export to other places.

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Sole Fish

A common economic fish in the South China Sea, also known as dragon tongue fish, scientific name is dragon tongue fish, and scientific name is tongue sole. Order Plaice, Soleidae, Glossula genus. The side of the body is flat and tongue-shaped, with two eyes

on the left side, a small mouth and a lower position. The dorsal fin, anal fin and tail fin are connected, and there is no pectoral fin. Both sides of the body are covered with small scales. The fish has symmetrical eyes and lives a planktonic life. After metamorphosis, the right eye moves to the left, and the adult fish turns to a bottom-dwelling life, eating mainly brown shrimp, amphipods and polychaetes.

Widely distributed in tropical and temperate seas, with many species. It is produced along the coasts of Chaoshan and Shantou, and is a common fishing species in bottom trawling and gillnet operations. The wide-bodied tongue sole with a relatively high economic value is generally 24-31 cm in length. The meat is tender and tender, with no bone spurs between the meat. It contains 18.8% protein and 13.3% fat. The meat is delicious and is a good choice for export. One of the seafood.

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Silverbait

Small fish are found in both seawater and fresh water. Herringales, Whitebaitidae, Whitebait genus. It lives in fresh water and coastal and offshore waters, and has the habit of swimming back and forth from the ocean. The body is slender, scaleless, and translucent. The front part is nearly cylindrical, the back part is flat on the sides, the head is flat, the eyes are big, the mouth is big, the snout is long and pointed, triangular, the upper and lower jaws are equal in length, and the bones are soft. The cooked product is as white as silver, so it is called whitebait. Feed on small crustaceans.

There is production in the inner bay along the Chaoshan coast, but the quantity is very small and the price is high. It is famous for the red tail whitebait produced at the mouth of Hanjiang River in Chenghai. It is the fishing target for fixed nets, ground pull nets and other operations. There is no need to open the fish, just wash it and cook it, and the whole body can be eaten. Sun-dried whitebait has a fragrant taste and is a good gift. Overseas Chinese regard it as a specialty of their hometown and often take it abroad.

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Lobster

< p> Crustacean seafood is the largest type of valuable seafood shrimp.

The maximum weight is 3-4 kg. It is a warm-water marine shrimp that likes to inhabit shallow sea reefs with a depth of 5-10 meters. It is good at crawling on the seabed and not good at swimming. It moves slowly, lurks during the day, and moves at night to look for food. It is one of the fishing species in reef gillnet operations. .

There are certain resources, but the output is not high. They are sometimes caught along the coasts of Nan'ao, Raoping, Chaoyang, Huilai and other places. Common species are Chinese lobster and ripple lobster. The body is large and meaty, containing 16.4% protein, 1.8% fat, and myosin, actomyosin and methylamine related to muscle contraction. It is delicious and has always been a delicacy at banquets.

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Xiapo

Crustacean seafood, also known as Pipa shrimp, scientific name is hairy fan shrimp. Carapace web, Decapoda. The cephalothorax is flat and wide, with serrated lateral edges. The abdomen is relatively short and segmented, and the tail is shaped into a thin flap, which is named after the shape of a pipa. The motor organs are underdeveloped and can only crawl slowly on the seabed. They can swim short distances by using the flexion and extension of their abdomen.

Usually lives on the seabed at a depth of 50-150 meters, and is only distributed in warm sea areas.

Chaoshan fishermen often get catches by using machine-towed operations, but the resources are small and the yield is low. The meat is tender and tastes as good as lobster. It is a good delicacy for banquets and is also one of the exported seafood.

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Xia Gu

Crustacean seafood, also known as mantis shrimp, scientific name is shrimp shrimp. Phylum Arthropods, Carapaceae, Stomatopoda, and family Astonidae. The back and abdomen are slightly flat, and there are 8 pairs of appendages on the thorax. The first 5 pairs are jaw limbs, which are aligned with the mouth and are used to catch food, so they are called stomatopods.

The eyes have stalks and 8 raised lines on the back. Lives on the sandy mud bottom or among rocks in warm water offshore. It lurks during the day and crawls for food at night. The South China Sea has the most species, with more than 60 species discovered, with a maximum body length of 33 centimeters. It is produced along the coast of Chaoshan and Shantou.

It is a bycatch species in shrimp trawling, trawling and gillnet operations, and there are not many products. The meat and mature ovaries are delicious and can be fried or fried. Wash the fresh shrimps, pickle them with salt and soy sauce, and add condiments such as chili and garlic. They are one of the famous snacks in Chaoshan.

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Snail snail

Shellfish, the scientific name is long snail, Mollusca phylum, Gastropod class. There are spiral layers, each layer has protruding shoulder corners, the front end tube is long and slightly curved, the spiral tip is long, and the shell surface is dark brown. It likes to inhabit the seafloor with high salinity and lays eggs every July to August.

There are catches from time to time during machine trawling operations along the Chaoshan coast, but the resources are small and not much is gained. It is rich in nutrients and is the most valuable seafood at banquets. Available for export. Fishermen often use its shell as a trumpet, and the sound is loud and loud, so it is also known as the rattle snail.

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Pengcai

Algae seafood. The scientific name is Porphyra, which belongs to the original red algae network and belongs to the family Rhodophyceae. It is a broad-temperature seaweed. They are distributed along the coast of China from south to north, and mostly grow on offshore rocks with strong winds and waves to the north, east or northeast. The algae are film-shaped, rich in protein and vitamins, and delicious. Chinese people have been eating seaweed for a long time. According to the "Compendium of Materia Medica", it is "mainly used to treat heat and gas troubles" and "for all diseases caused by gall accumulation, it is advisable to eat seaweed regularly...". It has certain curative effects in the prevention and treatment of hypertension, goiter, chronic pharyngitis, tuberculosis, etc., and has high economic value.

Pengcai is a type of seaweed that grows wild in the Nan Peng Islands and Lemen Islands, including round seaweed and wrinkled seaweed on seaside cliffs and reefs in the sea. Because the two islands are located at the junction of the East China Sea and the South China Sea, where cold and warm currents blend, the temperature is suitable, the tide is smooth, the water quality is excellent, and there is no pollution. The seaweed produced is brown-black or brown-green, and the slices are thin, tender and crispy, and taste sweet and delicious. Known as Pengcai. The life history is divided into two stages: filaments and fronds: after the water temperature gradually rises in early April, the mature fruit sporangia on the edge of the fronds release fruit spores, and the fronds gradually decay. The fruit spores have the ability to dissolve calcium carbonate. When encountering calcareous rocks, they burrow in and grow into filaments to spend the summer. In early October, when the water temperature gradually drops, the filaments produce conchospores, which are released and attached to the rocks. It takes about 40 days to grow into fronds, which can be harvested multiple times. Every winter, fishermen in South Australia climb to the rocks near the sea to harvest. After washing, they are made into sheets about 25 cm in diameter and 0.6 cm thick, and dried in the sun to become commercial seaweed.