Sand goby

Sand goby

The sand goby has a large head and an even larger mouth, feeding voraciously on small fish, shrimp, and sandworms. As a result, it grows extremely fast. Sand gobies have a one-year lifespan. They spawn around the Qingming Festival each year. After the eggs hatch, the adult fish die while the young grow rapidly. By October, they can typically reach nearly one foot in length and weigh up to one pound.

　　The flesh of the sand goby is fine-grained and flavorful. It can be either braised or made into soup. There's even a local saying that "October sand goby rivals mutton soup," highlighting its culinary value. The sand goby is said to "warm the middle, benefit qi, strengthen yang, fortify bones and tendons, and promote healthy blood circulation..." making it highly nutritious and restorative.　

　　There are two common ways to prepare sand goby: as a soup or braised.

　　The coastal style of preparation is usually as a fish soup. Here’s how: much like making a fish head soup. Use a fish weighing one to two pounds. Clean the fish by removing scales and innards. Sear it in hot oil, then add three to five pounds of hot water. Bring it to a boil over high heat for about five minutes before adding scallions and ginger. Simmer over medium heat for ten minutes (the longer the better—once the meat starts falling off the bone, removing the bones is ideal), then add a little cooking wine and sugar. After another two or three minutes, add salt and serve. When plating, sprinkle with white pepper and add some fresh cilantro or garlic sprouts to taste.

　　Braised version: Heat a pan and add a little oil. Add scallions, ginger, and a few dried red chilies, stir-frying until fragrant. Then add soy sauce and water. Once the water comes to a boil, add the cleaned fish (you may skip the searing step) along with a bit of sugar and salt. After about ten minutes, add cooking wine. Let it cook for a short while before serving.