Huai'an Silver Fish

Last updated 2026-11-15 — Silver fish are commonly known as flour paste fish or noodle fish; however, their other name “sliced leftover fish” is little known. This name comes from their slender shape resembling sliced meat. For the best taste, silver fish should be eaten fresh. Just-caught silver fish are rinsed clean, blanched in boiling water, then a few eggs are added, along with a few pinches of stir-fried scallions in oil, and a few drops of cooking wine. The dish presents a harmonious blend of green, white, and yellow. It is fresh without being fishy, smooth without being greasy — truly delicate and delicious, comparable to perch. When the fishing season arrives, fresh silver fish can be found all over the Jinhu fish market. This once-exclusive delicacy for the imperial family has now become accessible to ordinary households. Among the silver fish varieties, those from Saxia Lake in Jinhu are considered the finest — smaller and more translucent than those from the Yangtze River, yet plumper and richer than those from Taihu Lake. Their texture is even more refreshing, making them safe for young children to eat.