Dried mackerel pike

Dried mackerel pike

　　In early spring, the Yellow River begins to enter the "ice flood season." Once the ice flood subsides and the water temperature starts to rise, the mackerel pike that have spent the winter in the deep sea seem to hear the call of the Yellow River and swiftly migrate back to the shallow waters at its estuary to search for food and fill their empty stomachs. The local fishermen at the Yellow River estuary also know that the mackerel pike have returned, and they begin the earliest "fishing season" of the year. The mackerel pike caught at this time are commonly known as "top-ice mackerel." Mackerel pike have long, slender bodies resembling the shuttle used in weaving, hence their name. They possess the delicate aroma of sea fish while their flesh is as tender as that of freshwater fish. They can be steamed, stewed, fried, pan-seared, or even cured into dried fish. The mackerel pike caught in early spring are especially delicious because they have spent the winter in dormancy, depleting their body fat and flushing out the silt from their digestive tracts. What's even more remarkable is the translucent layer of frozen fat found on the head of the mackerel pike—it has an extraordinarily rich aroma. Locals call it the "oil pot," and a local fishing folk song goes: "Throw away your cart, throw away your ox, but never throw away the head of a mackerel pike." This shows how precious the mackerel pike's flavor comes from its invaluable head.