Dingxiang Fish from Dinghai Bay

Dingxiang Fish from Dinghai Bay

Dingxiang Fish from Dinghai Bay is a protected geographical indication product.

　　Dingxiang fish, scientifically known as Japanese anchovy (Engraulis japonicus), are the juvenile form of the Japanese anchovy. They have a round, laterally compressed body and measure 2 to 3.5 centimeters in length. Distributed in the East China Sea, their main production areas are the offshore waters of Fujian and Zhejiang provinces, with those from Dinghai Bay in Lianjiang County, Fujian Province being of superior quality. Dinghai Bay lies at the brackish boundary where freshwater from the Min River and Ao River meets the saltwater of the East China Sea's tidal zone. The mixing of fresh and saltwater creates clear water with moderate nutrient salt content. Dinghai Bay Dingxiang fish are highly praised for their sweet and tender taste, balanced salinity, delicious and fresh meat, high purity without impurities, resistance to breakage, and rich nutrition. According to the *Lianjiang County Annals*, Dingxiang fish are found in the waters around Huangqi Peninsula, especially abundant in Dinghai Bay. During their peak season from “Qingming” (Tomb-Sweeping Day) to “Lixia” (Start of Summer), they are small but plump, snow-white in color, tender and delicious. Their dried cooked products are exceptionally tasty and sell well both domestically and abroad. The *Fujian Annals · Fisheries Annals* record that dried Dingxiang fish is one of the province’s premium aquatic processed products. Locals process them by blanching in a 6-degree Baumé salt solution and then drying them. The Dingxiang fish processed in Dinghai Village, Lianjiang County, are of top quality—fresh, with balanced salinity, resistant to breakage, white in color, and free of sand or impurities. Dinghai Bay Dingxiang fish are rich in polyunsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), with EPA content reaching 29.1 mg/kg. It has been reported that these two unsaturated fatty acids have special therapeutic effects on preventing and treating cardiovascular diseases. Fat-soluble vitamins A and E also play an extremely important role in cancer prevention, anti-aging, and extending human lifespan. Dinghai Bay Dingxiang fish can be eaten directly or used as a seasoning for other seafood. They are suitable for making soups, cold dishes, scrambled eggs, and more, offering a fragrant aroma that stimulates appetite and thirst.

　　The excellent quality of Dinghai Bay Dingxiang fish has earned them a special place in the hearts of the people of Lianjiang, giving rise to unique culinary customs: many areas in Lianjiang still celebrate the “Summer Festival.” On Lixia (Start of Summer), every household uses Dinghai Bay Dingxiang fish as an ingredient, mixing it with ground rice paste to make “guobianhu” (a type of rice noodle soup) as a festive dish. On ordinary days, rice paste mixed with Dinghai Bay Dingxiang fish is often cooked into “xiabing” (summer pancakes)—crispy, delicious, and nutritious. In addition, Dinghai Bay Dingxiang fish are also given as specialty gifts to family and friends.

　　Thanks to its long-standing reputation, Dinghai Bay Dingxiang fish are exported to countries and regions such as the United States, Japan, South Korea, Russia, Ukraine, Hong Kong, and Taiwan. Domestic sales agents and distribution points have been established in major cities like Beijing, Shanghai, Tianjin, and Guangdong. The *Strait Metropolis Daily* once featured Dinghai Bay Dingxiang fish from Lianjiang in a special section titled “Discovering the Beauty of Haixi.” The renowned paper-cutting artist Wu Wenjuan also holds Dinghai Bay Dingxiang fish in high esteem and speaks highly of them, dedicating a significant portion of her work *The Last Flying Lion Island* to describing the scene of fishing for Dinghai Bay Dingxiang fish.

　　The production area of Dinghai Bay Dingxiang fish covers the current administrative region of Xiaocheng Town, Lianjiang County, Fujian Province, and the waters of Dinghai Bay, between 26°19′ to 26°28′ north latitude and 119°85′ to 119°71′ east longitude.