Golden Finless Eel

Golden Finless Eel

　　    Produced in coastal rivers throughout Doumen County, golden finless eels are most abundant and have the longest production history in the river sections near Huangjin. They are known for their plump bodies and tender meat, and are popular exports to Hong Kong, Macau, and Japan. When stir-fried, they are crispy and fragrant; when braised, they are gelatinous, sweet, and savory. (Zhuhai)

　　Golden finless eel is a specialty of Huangjin Village in Jing’an Town, Doumen District, Zhuhai City, Guangdong Province. These eels feed on plankton in the water. Their flesh is rich but not greasy, deliciously sweet and aromatic, and highly nutritious, making them a fine delicacy at banquets.

　　Huangjin Fishing Village in Jing’an Town, Doumen District, is located along the Jitimen Waterway at the Pearl River estuary. Here, close to the South China Sea, freshwater and saltwater converge, resulting in an abundance of plankton. The wide river surface, fertile water quality, and diverse aquatic species make it an exceptionally rich natural fishing ground.

　　Finless eels belong to the eel family of the fish order. They appear only when there is wind, hence the name “wind eel.” They mostly inhabit areas where freshwater meets saltwater and feed on plankton. In spring, juvenile finless eels often forage in freshwater areas; as adults, they prefer saltier waters and often hide on the seabed. During winter when the north wind blows, the stronger, healthier finless eels return to specific breeding grounds. Therefore, the waters around Huangjin Fishing Village on the Jitimen Waterway are considered the best habitat and breeding ground for these eels.

　　Finless eels are a premium aquatic product. Adult finless eels are about two feet long and can weigh up to two pounds. Their heads are slightly round and pointed, with large black gill covers, dark gray backs, and silvery-white bellies. Their meat is rich but not greasy, deliciously sweet and aromatic, and highly nutritious—making them a fine banquet dish. The main cooking methods include: the first, slicing the eel and serving it with shredded ginger, coriander, and green onions, cooked in a hotpot with oil and salt for an exceptionally fresh flavor; the third, slicing the eel, placing lotus leaves underneath, and steaming it with wolfberries, minced garlic, fermented black beans, ginger slices, and a blend of oil, salt, and sugar for a crispy, tender, sweet, and refreshing taste. Other cooking methods such as pan-frying and roasting also yield equally delicious and mouthwatering results. According to the ancient text *Compendium of Materia Medica*, finless eels can “expel parasites and wind,” and “when cooked into a broth with five flavors, can nourish deficiencies.” For a long time, finless eels have been famous across China, and even consumers in Europe, America, and Japan regard golden finless eels as a premium product. As a result, finless eels, as a treasured aquatic delicacy, continue to be popular in Hong Kong, Macau, and overseas markets.

　　Huangjin Fishing Village has a history of catching finless eels spanning sixty or seventy years, with deeply traditional local customs surrounding the practice. During the post-WWII “recovery” period (1945), six families—Guo De, Guo Yang, Chen Xing, Chen Shenghao, Huang Chang, and others—migrated from Shuangsui and Niowan in Xinhui County to the Huangjinchong area of Doumen. Over three generations, they have made fishing their livelihood. The traditional production customs of catching finless eels have since formed, matured, and been passed down to this day, greatly promoting the fishing industry and trade in the Doumen region.

　　Nowadays, due to environmental pollution and other factors, the population of wild finless eels has sharply declined. Coupled with fewer young people interested in learning these traditional practices, if environmental protection and heritage preservation are not emphasized, this traditional custom may gradually fade away or even become lost.

　　In July 2010, the practice of catching finless eels was included in the third batch of Intangible Cultural Heritage listings of Doumen District.