Anchovy

Anchovy

　　Anchovy, commonly known as meiji fish, is also called phoenix anchovy or juvenile anchovy. With its deeply forked, short, red, slender tail resembling a phoenix’s tail, it is also referred to as phoenix-tail fish. Along with Taihu silverfish and white shrimp, it is hailed as one of the “Three Treasures of Taihu Lake” and is one of the lake’s major economic fish species, with an annual yield of 10,000 to 13,000 tons, over 95% of which is purchased by dealers in Changxing. Our county’s Xintang Township, located along the shores of Taihu Lake, becomes a major distribution hub for anchovies every September and October. Aside from a portion of the caught anchovies being supplied fresh to the local market, most are dried and transported to markets in Jiangxi, Hunan, Liaoning, and Hebei. They can also be processed into soft-packaged or canned products, making them a popular snack for tourists and leisure consumption.

　　　　Anchovy meat is tender, delicious, and highly nutritious, especially its tender bones and roe, which are rich in calcium and considered a healthful delicacy. Anchovies can be steamed and eaten fresh or dried. The best way to enjoy them is by deep-frying: take fresh anchovies, clean and dry them, then fry them in oil until they turn a light brown. Serve with seasonings for a crispy, fragrant, and savory taste that lingers long after eating. They never become tiresome or bland, even with frequent consumption, making them a perfect accompaniment to rice or drinks.