Shad from Zhangjiagang

Shad from Zhangjiagang

　　Shad is a delicacy among southern aquatic products. It migrates upstream to spawn in late spring and early summer, with peak season between the “Grain Full” (Xiaoman) and “Grain in Ear” (Mangzhong) solar terms. As recorded in the *Compendium of Materia Medica*, shad “appears in early summer and is absent in other months, hence its name.” The fish has a flat, elongated body that is silvery-white in color, rich in fat beneath its scales, and typically weighs around 1 kilogram. Its scales are edible and the flesh is tender, succulent, and delicious. In ancient times, it was listed as a treasured dish in the imperial cuisine and is now renowned overseas, being exported to places such as Hong Kong, Singapore, Japan, and the United States.

Shad enter the river from the sea, propelled naturally by tidal forces. The Yangtze River waters within Zhangjiagang fall within the estuary section. By the time shad reach this area, they have expended little of their body fat and are at their plumpest and most flavorful, with rich nutritional value. Tests show that every 100 grams of shad meat contains 16.9 grams of protein, 16.9 grams of fat, 0.2 grams of carbohydrates, 33 milligrams of calcium, 216 milligrams of phosphorus, 2.1 milligrams of iron, 0.14 milligrams of riboflavin, 4 milligrams of niacin, and 22 kilocalories of energy. The shad caught in Zhangjiagang rank among the highest in quality and the city is a key production area in Jiangsu Province, as well as a major base for export trade. Production peaked in 1974 and 1977, exceeding 100,000 kilograms both years.