Yellow Dragon Mandarin Fish

Yellow Dragon Mandarin Fish

Yellow Dragon Mandarin Fish is an agricultural product geographical indication.

　　Yellow Dragon Mandarin Fish is a specialty of the Huanglong Reservoir in Zhangwan District, Shiyan City, Hubei Province. The mandarin fish grows naturally in the specific waters of the reservoir area, resulting in the delicious and nutritious Yellow Dragon Mandarin Fish we know today. It has been designated as a National Agricultural Product Geographical Indication Protected Product.

　　The Yellow Dragon Mandarin Fish is raised in the Huanglong Reservoir, located in the heart of the core water source area of the central route of the South-to-North Water Diversion Project. The fish has an irregular pattern of blackish-brown spots with a golden-yellow base color and a diagonal stripe running from the snout through the eye to below the dorsal fin. Its body is relatively high and laterally compressed, with a raised back and a dorsal line that curves upward along the arc. It has 12 dorsal fins divided into two connected parts, with the front part consisting of hard spines and the rear part of soft fin rays. The head is covered with fine scales and is sharply triangular, with a head length less than five times the eye diameter. Its eyes are large and yellowish-brown, and it has a large, thin-lipped mouth with the lower jaw distinctly longer than the upper. Both jaws, palatine bones, and vomer bones have teeth of varying sizes. There are six gill rakers, and the posterior edge of the preoperculum is serrated with four large spines on the lower edge, while the posterior edge of the operculum has two large spines. There are 68 to 95 pyloric caeca. Two-year-old individuals average 30–35 cm in length and weigh 500–600 g. The flesh is tender, flavorful, with minimal fishy taste and no intermuscular bones, making it a premium fish species.

　　After the completion of the Huanglong Dam in 1969, the mandarin fish from the Du River grew naturally in the specific waters of the reservoir area, eventually becoming the delicious and nutritious Yellow Dragon Mandarin Fish we know today. Due to the unique water resources and geographical environment of the South-to-North Water Diversion source area, combined with its rich cultural heritage, this already premium fish product gained an added market advantage, making the Yellow Dragon Mandarin Fish highly sought after and in great demand right from the start of its market launch.

　　In recent years, under the operational model of “technical institutions + specialized cooperatives (companies) + fish farming households,” Zhangwan District has carried out research, development, and demonstration of breeding technology standards for the Yellow Dragon Mandarin Fish. Adhering to the approach of “technical support + standards-driven development + policy support + eco-friendly farming + brand building,” the district has gradually clustered farming methods, preserved local characteristics, expanded farming scale, and achieved ecological, economic, and social benefits. According to 2011 survey data, there was one association and 43 major farming households (156 people) engaged in Yellow Dragon Mandarin Fish farming in the town, with 18 technical service personnel. The farming water area covered 500 hectares, with a farming scale of 850,000 fish, producing 220 tons and generating an output value of 40 million yuan. Over the years, the development of the Yellow Dragon Mandarin Fish farming industry has evolved from collective cage farming subcontracted to individual households for trial breeding → household-based fish farming operations → standardized operational models (technical institutions + specialized cooperatives + fish farming households), gradually maturing into an industrialized development framework.

　　In 2013, the “Yellow Dragon Mandarin Fish” application submitted by the Zhangwan District Agricultural Technology Service Center passed the review of the Ministry of Agriculture’s Agricultural Product Quality and Safety Center and expert evaluation, leading to its registration and protection as a National Agricultural Product Geographical Indication.

　　Mandarin fish is a delicacy. Wild mandarin fish from the reservoir area is a purely natural green food, especially popular among the elderly and children, making it a prized dish on dining tables. As the Tang Dynasty poet Zhang Zhihe wrote in “Fisherman’s Song”: “Before Western Seamount the egrets fly; Peach blossoms bloom where the fish fat lie.” Its aroma is enticing, and its taste is fresh and crisp—so delicious that “one might forsake bear’s paw for it.” Rich in protein, amino acids, calcium, iron, and other trace elements, it can be prepared by steaming, braising, boiling, or frying, according to personal preference. No matter how it is cooked, its deliciousness remains unchanged.

　　Additionally, mandarin fish has high medicinal value. Li Shizhen recorded in the “Compendium of Materia Medica” under the [Dietotherapy] section for “mandarin fish” [guiyu]: “It tastes sweet, has a neutral nature, and is non-toxic, affecting the spleen and stomach meridians.” Mandarin fish caught in spring and summer can be used medicinally when fresh, offering nourishing effects such as replenishing qi and blood and benefiting the spleen and stomach. Eating mandarin fish is believed to have a curative effect on “lung worms,” meaning it aids in the recovery of tuberculosis patients. Mandarin fish meat is low in calories and rich in antioxidants, making it an excellent choice for women who love delicious food, want to maintain beauty, and are concerned about gaining weight.

　　With the gradual phasing out of cage farming in the Danjiangkou Reservoir, the Han River-Du River basin—the main production area of our city’s “Yellow Dragon Mandarin Fish”—will become another pillar of our fisheries development, with the “Yellow Dragon Mandarin Fish” playing a significant role. As investment increases and production scales expand, the yield of “Yellow Dragon Mandarin Fish” in our city will grow by leaps and bounds, with unlimited potential for economic benefits.

　　 Geographical Scope

　　The production area of Yellow Dragon Mandarin Fish covers the Huanglong Reservoir in Huanglong Town, Zhangwan District, Shiyan City, Hubei Province, with a total water area of 4,000 hectares. Its geographical location lies between 109°31′ to 110°41′ east longitude and 31°21′ to 32°50′ north latitude. The farming water area spans 500 hectares, with a farming scale of 850,000 fish, producing 220 tons and generating a value of 40 million yuan.

　　Product Quality Characteristics

　　1. External Sensory Characteristics: The fish has a relatively high and laterally compressed body, with a raised back. Its body features irregular blackish-brown spots with a golden-yellow base color. It has a large, thin-lipped mouth, with the lower jaw distinctly longer than the upper. The upper and lower jaws, vomer, and palatine bones have teeth of varying sizes. The anterior edge of the preoperculum is serrated, and the lower edge has four large spines, while the posterior edge of the operculum has two large spines. The head is sharply triangular, with large, yellowish-brown eyes and fine scales. The lateral line curves upward along the dorsal arc. There are 12 dorsal fins divided into two connected parts, with the front part consisting of hard spines and the rear part of soft fin rays. A diagonal brown stripe runs from the snout through the eye to below the dorsal fin. There are 68–95 pyloric caeca. Two-year-old individuals average 30–35 cm in length and weigh 500–600 g. Female individuals reach sexual maturity at two years of age, while males mature at one year. They are multiple spawners with floating eggs that are slightly heavier than water, somewhat sticky, and contain oil globules. The flesh is delicious, with few fine bones, making it a premium fish species. 2. Internal Quality Indicators: Yellow Dragon Mandarin Fish is of high quality and nutritional value. Moisture ≤90(g/100g), protein ≥9.0(g/100g); total fat ≤0.8(g/100g); ash ≤1.0(g/100g); rich in various amino acids (including lysine, tryptophan, phenylalanine, methionine, threonine, isoleucine, leucine, valine, histidine, and arginine), with a total amino acid content ≥7.0 (g/100g). 3. Safety Requirements: Safety indicators comply with the NY/T842-2004 “Green Food Fish” (live freshwater fish) standard.