Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Shanghai Fish ID challenge


Recommended Posts

EGullet seafood specialists!

One of the great, underused resources of Shanghai is the Tongchuan Wholesale Fish Market. It's a twenty minute cab ride north of town. It is more wholesale than retail, but there are plenty of average people out buying their seafood from a hundred or more different stalls. . Prices are cheap, selection is fantastic, and the best part is the restaurant street adjacent to the market, where you can take your purchases and have them cook them for you - they'll give you your suggestions for the cooking of each different fish, shellfish, or 'other'. Or you can bring your own butter, like we did on our last trip, ask them to melt it, and devour crabs and beer until you can't move. We try to do it monthly, and this time I brought my camera to help answer all of my "what the. . . " questions. I'm posting these photos in the hopes that our resident specialists can identify alot of these fish and "others" that I'm not familiar with. I'd really appreciate it if you can provide the english and/or mandarin chinese name, also, in pinyin or hanzi. The fish in the photos are numbered for reference, and there are also a couple of shots of the market in action. . Good luck!

gallery_43301_3629_38315.jpg

gallery_43301_3629_15361.jpg

gallery_43301_3629_12649.jpg

gallery_43301_3629_13080.jpg

gallery_43301_3629_17928.jpg

gallery_43301_3629_32488.jpg

gallery_43301_3629_31990.jpg

gallery_43301_3629_1763.jpg

gallery_43301_3629_34859.jpg

gallery_43301_3629_15843.jpg

gallery_43301_3629_43268.jpg

gallery_43301_3629_17224.jpg

gallery_43301_3629_33978.jpg

gallery_43301_3629_4242.jpg

gallery_43301_3629_20754.jpg

gallery_43301_3629_47638.jpg

gallery_43301_3629_841.jpg

gallery_43301_3629_38291.jpg

gallery_43301_3629_26506.jpg

gallery_43301_3629_15853.jpg

gallery_43301_3629_148.jpg

gallery_43301_3629_6245.jpg

gallery_43301_3629_35966.jpg

gallery_43301_3629_25979.jpg

Link to post
Share on other sites
I'd really appreciate it if you can provide the english and/or mandarin chinese name, also, in pinyin or hanzi. The fish in the photos are numbered for reference, and there are also a couple of shots of the market in action. . Good luck!

I can't really provide the chinese name for these fish but I will try my best with English. :smile:

#3 – Coral Trout aka blue spot trout

#4 – Garfish

#5 – Belt Fish

#6 – Jellyfish

#8 – Silver Bream aka porgy or black bream

#9 – Baby Octopus

#11 – Snails aka periwinkles

#12 – Razor Clams

#14 – Butterfish

#15 – Red Snapper (based on the shape of the head)

#17 – Clams

#18 – Whiting

#20 – Bonito

Hope this helps!

Edited by XiaoLing (log)
Link to post
Share on other sites

I think 21 is known as milkfish. It has a really soft texture. It's delicious fried and it's also used in soup.

The razor clams are usually known as bamboo clams here. I'm curious about #2 - I saw them in tanks in Korea - they fill with water and swim up to the top of the tank. they look like live condoms that are inflating then deflating.

Link to post
Share on other sites

Hi

no. 22 is So Mei in Cantonese, wrasse in English.

When live, this is perhaps the most expensive fish in a Chinese seafood restaurant's tank.

Naturally quite rare, the numbers have further declined due to overfishing and the taking of undersized juveniles, usually before they are able to reach reproductive age. :sad:

This fish is now on the WWF list of threatened species, and is the target of a WWF conservation initiative.

Here is a photo of immature Napoleon wrasse being kept in a fish tank

(Photo from the WWF site):

http://www.wwf.org.hk/images/conservation/..._spec_nw6_b.jpg

cheers,

Ed

Edited by danjou (log)
Link to post
Share on other sites

Some good identifications. Thanks!

But, there are a couple I suspect are wrong.

#3 - i don't think this is a trout, the body and mouth are much more like a snapper or small grouper.

#4 - growing up in florida, when i hear 'gar', i think alligator gar, and this doesn't resemble that at all. it was 30-35 cm and the mouth/bill is very different.

#7 is a john dory, not a flounder. i believe the putonghua name is something like 'horse face fish'.

#8 these were also quite small, no bigger than 35 cm.

#15 is definitely not a red snapper. the head, mouth and body are totally different.

#17 these were not like any clams i've seen before. the small white 'tail' is distinctly different, and the shape of the shell is not like a small geoduck/new england 'steamer', which is my only point of reference (with the external appendage).

#20 these are not bonito. wrong shape, size and coloration. don't what they are, though.

Any else chip in and fill in the blanks, especially numbers 2 and 13?

Link to post
Share on other sites
  • Similar Content

    • By liuzhou
      I've recently become aware of the existence of this chain of Xi'an restaurants in NewYork. Are there more elsewhere?
       
      They were recenty referenced in a BBC article about biang biang noodles.
       
    • By liuzhou
      Following my posting a supermarket bought roast rabbit in the Dinner topic, @Anna N expressed her surprise at my local supermarkets selling such things just like in the west supermarkets sell rotisserie chickens. I promised to photograph the pre-cooked food round these parts.

      I can't identify them all, so have fun guessing!



      Rabbit
       

      Chicken x 2
       

       

       

      Duck
       

       

       

      Chicken feet
       

      Duck Feet
       

      Pig's Ear
       

       

      Pork Intestine Rolls
       

       

      Stewed River Snails
       

      Stewed Duck Feet (often served with the snails above)


       

      Beef
       

      Pork
       

      Beijing  Duck gets its own counter.
       
      More pre-cooked food to come. Apologies for some bady lit images - I guess the designers didn't figure on nosy foreigners inspecting the goods and disseminating pictures worldwide.
    • By liuzhou
      While there have been other Chinese vegetable topics in the past, few of them were illustrated And some which were have lost those images in various "upgrades".
       
      What I plan to do is photograph every vegetable I see and say what it is, if I know. However, this is a formidable task so it'll take time. The problem is that so many vegetables go under many different Chinese names and English names adopted from one or other Chinese language, too. For example, I know four different words for 'potato' and know there are more. And there are multiple regional preference in nomenclature. Most of what you will see will be vegetables from supermarkets, where I can see the Chinese labelling. In "farmer's" or wet markets, there is no labelling and although, If I ask, different traders will have different names for the same vegetable. Many a time I've been supplied a name, but been unable to find any reference to it from Mr Google or his Chinese counterparts. Or if I find the Chinese, can't find an accepted translation so have to translate literally.
       
      Also, there is the problem that most of the names which are used in the English speaking countries have, for historical reasons, been adopted from Cantonese, whereas 90% of Chinese speak Mandarin (普通话 pǔ tōng huà). But I will do my best to supply as many alternative names as I can find. I shall also attempt to give Chinese names in simplified Chinese characters as used throughout mainland China and then in  traditional Chinese characters,  now mainly only used in Hong Kong, Taiwan and among much of the Chinese diaspora. If I only give one version, that means they are the same in Simp and Trad.
       
      I'll try to do at least one a day. Until I collapse under the weight of vegetation.
       
      Please, if you know any other names for any of these, chip in. Also, please point out any errors of mine.
       
      I'll start with bok choy/choy. This is and alternatives such as  pak choi or pok choi are Anglicised attempts at the Cantonese pronunciation of the Mandarin! However in Cantonese it is more often 紹菜; Jyutping: siu6 coi3. In Chinese it is 白菜. Mandarin Pinyin 'bái cài'. This literally means 'white vegetable' but really just means 'cabbage' and of course there are many forms of cabbage. Merely asking for bái cài in many a Chinese store or restaurant will be met with blank stares and requests to clarify. From here on I'm just going to translate 白菜 as 'cabbage'.

      So, here we go.


       
      Brassica rapa subsp. pekinensis
       
      This is what you may be served if you just ask for baicai. Or maybe not. In much of China it is 大白菜 dà bái cài meaning 'big cabbage'. In English, usually known as Napa cabbage, Chinese cabbage, celery cabbage, Chinese leaf, etc.  In Chinese, alternative names include 结球白菜 / 結球白菜 ( jié qiú bái cài ), literally knotted ball cabbage, but there are many more. 
       
      This cabbage is also frequently pickled and becomes  known as 酸菜 (Mand: suān cài; Cant: syun1 coi3) meaning 'sour vegetable', although this term is also used to refer to pickled mustard greens.
       

      Pickled cabbage.
       
      In 2016, a purple variety of napa cabbage was bred in Korea and that has been introduced to China as 紫罗兰白菜 (zǐ luó lán bái cài) - literally 'violet cabbage'.
       

      Purple Napa (Boy Choy)
       
    • By liuzhou
      Yesterday, an old friend sent me a picture of her family dinner, which she prepared. She was never much of a cook, so I was a bit surprised. It's the first I've seen her cook in 25 years. Here is the spread.
       

       
      I immediately zoomed in on one dish - the okra.
       

       
      For the first 20-odd years I lived in China, I never saw okra - no one knew what it was. I managed to find its Chinese name ( 秋葵 - qiū kuí) in a scientific dictionary, but that didn't help. I just got the same blank looks.
       
      Then about 3 years ago, it started to creep into a few supermarkets. At first, they stocked the biggest pods they could find - stringy and inedible - but they worked it out eventually. Now okra is everywhere.

      I cook okra often, but have never seen it served in China before (had it down the road in Vietnam, though) and there are zero recipes in any of my Chinese language cookbooks. So, I did the sensible thing and asked my friend how she prepared it. Here is her method.
       
      1. First bring a pan of water to the boil. Add the washed okra and boil for two minutes. Drain.

      2. Top and tail the pods. Her technique for that is interesting.
       

      3. Finely mince garlic, ginger, red chilli and green onion in equal quantities. Heat oil and pour over the prepared garlic mix. Add a little soy sauce.
       

      4. Place garlic mix over the okra and serve.
       
       
      When I heard step one, I thought she was merely blanching the vegetable, but she assures me that is all the cooking it gets or needs, but she did say she doesn't like it too soft.

      Also, I should have mentioned that she is from Hunan province so the red chilli is inevitable.
       
      Anyway, I plan to make this tomorrow. I'm not convinced, but we'll see.
       
      to be continued
       
       
    • By missdipsy
      Two of my family members are pescetarian, one of whom is my picky daughter who only likes a few types of fish cooked in very specific ways so to all intents and purposes is mostly vegetarian. Many Chinese soup recipes involve meat or fish, or at least meat broth, so I'd love to find a few more recipes that would suit my whole family (I also don't eat much pork as it doesn't always agree with me, and a lot of soups involve pork so this is also for my benefit!). Vegetarian would be best, or pescetarian soups that are not obviously seafood based (I could get away with sneaking a small amount of dried shrimp in, for instance, but not much more than that!).
       
      Any kind of soup will do, although I'd particularly like some simple recipes that could be served alongside a multi-dish meal. But I'm always interested in new recipes so any good soup recipes would be welcome!
       
      Any suggestions?
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...