Qingjiang fish refers to the fish produced in Qingjiang reservoir area of Hubei Province, which is known as "the province of thousands of lakes" and is a unique aquatic product in Hubei Province. The trademark "Qingjiang Fish" has been reported to the State Administration for Industry and Commerce for registration. Changyang "Qingjiang Fish" brand is favored by domestic and foreign merchants for its excellent water environment, tender meat, no muddy smell and safe eating.
Extended data:
The annual fish output in Qingjiang reservoir area is 5,000 tons, and the main species are: Qingjiang black catfish, red catfish, white sturgeon (duck-billed sturgeon), turtle, yellow croaker (yellow croaker), Jiangtuan (Fato), barbed rake, hybrid sturgeon, herring, red carp and bighead carp.
Characteristics of Qingjiang fish: Jiangtuan is high in protein, low in fat, rich in vitamins and trace elements, and it is a good tonic. The meat is tender and delicious, with high fat content. The swim bladder is particularly thick, silvery white when fresh, and it is a precious fish belly after drying. In the Tang Dynasty, it was honored as a tribute.
Qingjiang whitebait cultured in Geheyan Reservoir is one of the larger whitebait families, with tender meat and delicious taste. It is rich in protein, fat, carbohydrates, calcium, phosphorus, nicotinic acid and vitamins. Known as the king of freshwater fish by the industry, it is a top-grade gift and enjoys a high reputation at home and abroad, 200 165438.