Willow leaf fish

Willow leaf fish

This data is reviewed by the project of data compilation and application of Science Encyclopedia of science popularization in China.

Willow leaf fish is a kind of fish belonging to Cucurbitaceae and oil Cucurbitaceae. It is mainly distributed in the Arctic Ocean, North Atlantic and North Pacific warm and cold zone.

Willow leaf fish

Scientific name: Mallotus villosus (mler 1776) (British) Karafuto shishamo, capelin commonly known as: many spring fish, like to meet;

morphological character

The mandible protrudes obviously from the maxilla. The lateral scales ranged from 170 to 220. The dorsal fin is 10-14, and the gluteal fin is 17-24. the fat fin is elongated into a rectangle, and its length can reach 1 / 2 of the length of dorsal fin. Up to 25 cm, usually 15 cm. The anal fin of male is slightly curved. One is from gill hole to caudal peduncle, the other is from pectoral fin to ventral fin and extends to gluteal fin. The dorsal side of the body is dark brown and the ventral side is silvery white. There are some small black spots on the gill cap.

distribution

The Arctic Ocean, the North Atlantic and the North Pacific warm and cold zone waters. Most of them are in coastal waters. The depth ranges from 0 to 300 meters.

Habitat ecology

From spring to autumn, the adult fish swim to the coastal sandy beach or pebble beach, and spawn when the water temperature is 10-13 ℃. They often swim in groups. It feeds on zooplankton, small fish and other small invertebrates. it is the bait of other large fish, such as cod.

Crispy willow fish

Ingredients: willow leaf fish, flour, salt, black sesame, cheese powder. method: < ol > < li > the willow leaf fish is divided into two parts, half of which is smeared with salt and flour; half of which is smeared with black sesame seeds and then smeared with flour; < / Li > < li > heat the frying oil, put the fish into the oil pan, turn off the low heat and fry for 7-8 minutes; < / Li > < li > before frying, deep fry the fish thoroughly, pick up the fish and put it on the paper to absorb oil; < / Li > < li > sprinkle the half of the small fish with flour with cheese powder and arrange them to present two flavors.

Fishery and its utilization

It is one of the most important economic fish species in Atlantic coast, such as Canada and Norway. Most of them are in spring and autumn. Usually made into dry products, and then line of barbecue food. The main food is brooding female. Most of the fresh food in China is imported for consumption at a low price, which is common in seafood and fish markets. The private dish, which is mainly made of polychun fish, is fresh and nutritious.

Food nutrition

open

Chinese PinYin : Liu Ye Yu