Qingjiang fish refers to the fish produced in the Qingjiang reservoir area of Hubei Province, which is known as the "province of thousands of lakes" and is a must for aquatic products 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.

Catfish, also known as Hu He, is characterized by its scaleless body, slippery body surface, flat head, wide mouth and four whiskers on its upper and lower jaws. Widely distributed, mainly produced in the Yangtze River and Pearl River basins, the best edible season is from mid-spring to mid-summer (April to July).

Extended data

Shape characteristics of catfish;

Long body, flat head and flat tail.

The mouth is low, the mouth crack is small, and the end only reaches below the leading edge.

Mandibular protrusion. The teeth are thin and fluffy, and the jaw teeth and pear teeth are arranged in arc bands. The tooth bands of pear bones are continuous, and the middle part of the trailing edge is slightly concave.

Small eyes and thick skin. Adult fish have 2 pairs of 4 whiskers, the upper jaw can reach the end of pectoral fin and the lower jaw is short. There are three pairs of chin whiskers in the larval stage, and when the body length is about 60 mm, 1 pair of chin whiskers begin to disappear.

Catfish are sticky and have no scales. The dorsal fin is very small, without spines, with 4 ~ 6 fins. Fat-free fin The anal fin is very long, and the rear end is connected with the caudal fin. Catfish are usually dark brown or gray-black, with slight dark cloud spots.