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".

"Qingjiang Fish" is the general name for all fish products produced in the Qingjiang Reservoir Area in Changyang, Hubei Province, such as Qingjiang black catfish, red catfish, paddlefish (duck-billed sturgeon), Dinggui, yellow catfish (yellow-bone fish), Jiangtuan (Feituo), green shrimp, etc. But only five of them have received national organic certification.

Changyang Qingjiang fish brand is favored by domestic and foreign merchants for its excellent growing water environment, tender meat, no muddy smell, and safe consumption.

Qingjiang River originates from cave springs in the mountains in western Hubei and is formed by more than 2,000 mountain springs. The vegetation in the entire basin is intact, with green waves rippling all year round, crystal clear water, and picturesque scenery. Qingjiang water has moderate pH, sufficient dissolved oxygen, fresh water quality, no pollution and no pollution. It has been identified by experts as natural mineral water, rich in a variety of minerals and trace elements necessary for the human body, and produces the famous Qingjiang fish.

There is no road in the world, but there will be a road when more people walk. There is no Qingjiang fish in the world, but it is more accurate to say that Qingjiang fish is what people say.

Extended information:

Qingjiang whitebait cultured in Geheyan Reservoir in Qingjiang River is one of the largest species in the whitebait family. It has delicate meat, delicious taste, and is rich in protein, fat, It contains carbohydrates, calcium, phosphorus, niacin, and vitamins and is known as the king of freshwater fish in the industry.

It has the characteristics of high protein, low fat, rich in multiple vitamins and trace elements, and is a good nutritional supplement. The meat is tender and plump, with high fat content. The swim bladder is particularly thick and silver-white when fresh. After drying, it becomes a valuable fish maw. It was revered as a tribute in the Tang Dynasty.

Baidu Encyclopedia-Qingjiang Fish