Yellow River carp

Yellow River carp

　　Yellow River carp

　　The scales along its sides are golden-yellow, the back is slightly darker, and the belly is lighter and whitish. The anal fin, caudal peduncle, and lower lobe of the caudal fin are orange-red, while the pectoral and ventral fins are orange-yellow. Except for the scales on the lower body and belly, the rear parts of other scales feature crescent-shaped spots made up of many tiny black dots.

　　The body is spindle-shaped, laterally compressed, and round in the abdomen. The curve from the head to the back is a gently rising arc, with the back slightly raised. The head is relatively small. The mouth is terminal and horseshoe-shaped. The starting point of the dorsal fin is located in front of that of the ventral fin. Both the dorsal and anal fins have one hard spine, with serrated hind edges. Generally, the ratio of body length to body height is 3.34±0.48, the ratio of body length to head length is 4.03±0.47, and the ratio of caudal peduncle length to caudal peduncle height is 1.09±0.27.

　　The Yellow River carp, along with the Songjiang perch, the Xingkai Lake whitefish (topmouth culter), and the Songhua River mandarin fish (mandarin fish), is collectively hailed as one of China’s four famous fishes. Since ancient times, there have been sayings such as “If you’re going to eat fish, why not the carp of the Yellow River?” and “Luoyang carp and Yichuan bream are as precious as cattle and sheep,” making it a fine delicacy. The Yellow River carp is also renowned both in China and abroad for its tender, delicious meat, golden scales, crimson tail, and elegant spindle-shaped form. It is a valuable fish resource in China. The legend of the carp jumping over the Dragon Gate is almost universally known. Ancient poets such as Bai Juyi have written poems and odes about it, referring to it as the “dragon fish.” Folklore includes beautiful verses such as “A three-foot Yellow River carp, originally dwelling in Mengjin; failing to leap into a dragon, returns to swim with common fish.”

　　The Yellow River carp, with its golden scales, crimson tail, and slender spindle-shaped body (body length/body height ratio of 3, caudal peduncle length/caudal peduncle height ratio ≈1), boasts tender and delicious meat. Compared to other types of carp, its muscle contains a higher protein content (17.6%) and lower fat content (5.0%), as well as all eight essential amino acids required by the human body and four umami amino acids. It also contains three essential trace elements—iron, copper, and zinc—as well as macro elements such as calcium, magnesium, and phosphorus. Since ancient times, it has been an indispensable dish at celebratory banquets.