Qingjiang fish and catfish are not the same fish.

Qingjiang fish refers to the fish produced in the Qingjiang reservoir area of ??Hubei Province. It is known as the unique aquatic product of Hubei, the "Province of Thousand Lakes". The "Qingjiang Fish" trademark has been registered with the State Administration for Industry and Commerce. Changyang's "Qingjiang Fish" brand is favored by domestic and foreign merchants for its excellent growing water environment, tender meat, no muddy smell, and safe consumption.

The catfish has four whiskers on its mouth, which are long at the top and short at the bottom. The head is flat and the tail is flat on the side. They are carnivorous and mostly wild. They do not have high requirements for water quality and can be cultivated artificially. The growth rate is relatively fast, and some varieties can grow to very large sizes. Catfish mainly live in the middle and lower layers of rivers, lakes, reservoirs, and ponds, and mostly move along the coast. During the day, they often hide under grass, rocks, or deep water, and they frequently forage for food at night. Extended information

Fish are temperature-changing aquatic vertebrates that are covered with bony scales, breathe through gills, swim through the swing of the tail and trunk and the coordinated action of fins, and feed with the upper and lower jaws. They belong to the phylum Chordata. In the vertebrate subphylum.

Fish are mainly divided into: tropical fish, temperate fish and cold hairtail fish, etc. Water fish are divided into: freshwater fish and saltwater fish.

The digestive system of fish consists of the digestive tract and digestive glands. The digestive tract has gastrointestinal differentiation and an obvious pancreas. Since fish live in water all their lives, their digestive organs and feeding habits are adapted to life in water. The mouth is located between the upper and lower jaws. There are no salivary glands in the mouth. There are real teeth in the oropharyngeal cavity of the fish, which can actively ingest and hunt prey. It is more advanced than Cylinostomia.

Nutritional components of fish:

1. Rich in complete protein. Fish meat contains a large amount of protein, such as yellow croaker 17.6%, hairtail 18.1%, mackerel 21.4%, silver carp 18.6%, carp 17.3%, and crucian carp 13%.

2. The fat content is low and mostly unsaturated fatty acids. The fat content of fish meat is generally relatively low, most of which are only 1% to 4%. For example, yellow croaker contains 0.8%, hairtail contains 3.8%, mackerel contains 4%, silver carp contains 4.3%, carp contains 5%, crucian carp contains 1.1% bighead carp ( Fathead fish) only contains 0.9%, and cuttlefish only contains 0.7%.

3. High content of inorganic salts and vitamins. Both seawater fish and freshwater fish are rich in sulfur, as well as inorganic salts such as phosphorus, calcium, and iron. Fish also contains a large amount of vitamin A, vitamin D, vitamin B1, and niacin. These are nutrients that the human body needs.

Reference: Baidu Encyclopedia-Fish