Crucian Carp (centre)*
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. Resembling overgrown goldfish, to which they are related, as are all carp, these freshwater fish are native to England but have long since been introduced worldwide. Indeed, they are considered an invasive species in many places.
China has been raising 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.
Their flesh is described as “particularly delicious” and “similar to cod”, although they are quite bony. They are generally fried or grilled and sauced or added to hot-pots, stews and soups. It is also used to make a delicious, milky-white fish stock.
* Note, in the image above, that the fish is mislabelled as 鲈鱼 (lú yú), a totally different (seawater) species. This is one of the problems I am up against all the time when trying to identify fish. Mislabelling is the norm. The tank also contains (left) the cheaper but less common, 丁桂鱼 (dīng guì yú ) or tench to which I will return.
Sweet snd Sour Crucian Carp
