Chapter 50 5. Let’s talk about yellow croaker

I said yellow croaker a few days ago, it is worth saying again.Yellow croaker is produced twice a year. It is called cauliflower yellow croaker in spring and sweet-scented osmanthus yellow croaker in autumn.There seems to be no difference in taste between the two. Yellow croaker is also known as a stone head fish. There are two jade stones in its skull, the size of soybeans, smooth and white, and children gather them as toys.These two bones are not connected to the fish skull, and their status is very strange. Other fish, and even various creatures, do not seem to have bones that exist in this way.What is the special function of these two bones? Biologists have not yet concluded. They only speculate that it may be related to hearing.

After the yellow croaker is pickled into salted yellow croaker, there are more names, such as white croaker, melon croaker, and those called Xueliang and Primrose. Judging by the names, they can't be connected with salted fish.But the Cantonese name is simple and clear: yellow flower tube, covered with yellow croaker, also known as yellow croaker. Yellow croaker is also called cucumber fish.There is another kind called yellow plum fish, commonly known as small yellow croaker.The small yellow croaker is not a small yellow croaker, but another kind of fish.There are a lot of this kind of fish along the coast of Guangdong. Fishmongers in Hong Kong call it lionfish. It has a big head and a small body, less than 20 centimeters in size.

Fifty years ago, when my mother came to Hong Kong, she knew that her son was fond of fish, so she immediately introduced: there are fresh small yellow croakers in Tangtou, so I went to buy them and eat them. (There are very fresh small yellow croakers here.) At that time, the yellow croaker in the street market was also very fresh, and the yellow croaker in restaurants, such as the smoked yellow croaker in Tianxianglou on Wusong Street, and the mossy yellow croaker in Lao Zhengxing in Qichao Road, were all top-grade dishes. Later, gradually, the meat quality of the yellow croaker changed. It was very smooth at first, but after being cooked, the fish meat naturally scattered into pieces, and became like old tofu, without a bite. When I was wondering why there was such a change, but Immediately extinct!

If the yellow croaker can no longer have the delicious taste of the past, then it is not a pity to disappear, because the yellow croaker after the taste is very unpalatable.Just like today's hairy crabs, even if they are extinct, what does it matter?Many delicious things are like this. It's a pity that the taste can't be recorded like music, so that it's hard to say how to say it now!