Dried Maha Fish

Dried Maha Fish

　　The maha fish belongs to the family Polynemidae, with the scientific name Eleutheronema tetradactylum. Commonly known among the Chinese populace as wusan (午笋), jiyu (祭鱼), or lihou (鲤后), it is generally referred to as “wuyu” (午鱼) in Xuwen. The maha fish is a premium, fatty fish that is not caught in large quantities, making it relatively rare in the market. It is found along the coasts of China, with greater abundance in the south, particularly in the Leizhou Peninsula of Zhanjiang and on Hainan Island, where both its fresh and dried forms are most renowned. The maha fish typically measures 30–50 cm in length and weighs 800–1,300 grams, though larger specimens can reach up to 2 meters and weigh 5 kilograms. It prefers sandy seabeds and migrates to bays for spawning between May and June, after which it returns to the open sea. In Guangdong coastal waters, the fishing season for maha fish is from March to May, with May being the peak month for catches. The wuyu contains about 10% fat—significantly higher than most fish—along with abundant protein, and is believed to have restorative and spleen-strengthening benefits. According to the renowned Chinese pharmacopoeia "Chinese Herbal Medicine" (中华本草), the maha fish also serves as a digestive aid. Cooking fresh-caught fish (with scales and innards removed) by stewing can help relieve food stagnation. The flesh of the maha fish (or wuyu) is tender and makes for an excellent edible fish. Its flavor is quite delicious, and uniquely, its meat has a layered structure, similar to a thousand-layer cake. When cured, these layers separate nicely, making it ideal for making salted fish. Over the years, the production of dried salted maha fish in Xuwen has developed into a complete system covering sourcing, preparation, storage, and cooking. It is reported that the specially made dried salted maha fish all comes from the deep sea. After being caught in deep waters or purchased at fishing ports, the natural maha fish is immediately pre-processed on the boat and traditionally cured promptly without the addition of any preservatives, artificial coloring, or pesticides, thus preserving the fish’s natural freshness.