Milkfish
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| Chanos chanos (Forsskål, 1775) | |||||||||||||||||||||||||||
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| Milkfish |
The fish that the milkfish (louse eyes fish, scientific name Chanos chanos) belongs to the ネズミギス eyes milkfish suborder milkfish department milkfish genus. Because the body is a white color like milk, I am called a milk fish (Milkfish) in English. It is a milkfish department only kind.
Table of contents
Characteristic
The milkfish inhabits the tropical and subtropical area of the sea of the west Pacific widely mainly from the Indian Ocean. The friend of a herring and the sardine is relatively morphologically near. The length of the adult fish is usually around 1m, but there is the thing reaching up to approximately 1.7m (life approximately 20 years) in the state of nature inside (when it is cultured, it is considerably than it small-sized and usually ships it at around 30-40cm). The cut of the tail and fins is deep with a slim figure, and both leaves become slim. Is important in indigo plant algae, diatom, an alga including the frog spit; feed, and the tooth does not have a mouth small. It is a saltwater fish, but even fresh water level such as the river can inhabit with euryhalinity. Therefore, usually inhabit the coastal place, but such as sea mingled with fresh water area such as river mouth parts or sometimes river may come in fresh water level. Because I swim in the deep place without usually forming groups and rarely suffer from a fishing net, an opportunity to see a nature fish does not have many it (fish cultured as for being sold in markets the most). When it is the breeding season, it is known to the southern part Coast whole area of Taiwan even that there is a habit that the group of the fry comes in great mass and flocks.
The example which loses the Okinawa sea near the shore in Japan, and was crowded is reported.
Origin of the name
I performed 閩 south word reading of "louse eyes fish" (a colloquial Chinese character: Sat-ba̍k-hî) with "milkfish". About the origin of the name, the opinion which the character of "the louse eyes fish" that originally "塞目魚" (milkfish) and the thing which let you call it and learn it are the later same sounds came to be affected by because it is a lipid film, and both eyes of this fish are covered in one (sentence spring library) of written by Noriyuki Adachi "Asia coastal highway travelogue" is introduced. In addition, generally "it is a fish called what (as for this), or "milkfish" and the thing that I misheard seem to spread in the popular view derived from of the name a local person in having asked with" (啥咪 fish: sia-mi hi: シャミヒ) by a language of 閩 south of the Quanzhou accent in an excessive taste widely when Seiko Tei ate this fish for the first time.
It is got close as popular fish for a long time in Taiwan, and, "country family name fish" (I may transcribe it with "a country Saint fish" for "country family name grandfather" Seiko Tei), "Abira fish" (because the production center where around Abira fishing port of Tainan City was famous), "hemp louse eyes," even another name for "sea grass carps" is called. In addition, in the Philippines of the neighboring country which sandwiched Bashi Channel called the country fish is eaten moderately (refer to the clause of "the dish method"). I am called "foxtail millet = foxtail millet" (Awa-Awa) by "van den" (Bandeng), Hawaiian in "Bang's" (Bangus), Indonesian and Bahasa Malaysia, Dutch (the borrowing from Indonesian) in the Tagalog.
History as the cultured fish
Because a school of fries flocked en masse in the southern part Coast whole area of Taiwan when the milkfish was the breeding season, it has been performed for a long time (from in the times of Cheng Taiwan that is the about 17th century) what I captured the fry and cultivated. The record that milkfish occupied nearly 60% of the culture fish remains in the late 1940s to act in early Republic of China rule era after 85%, the end of the war of cultured marine products in the early 20th century of the rule era in Japan. Culture of milkfish is performed flourishingly in cloud forest prefecture, the prefecture between Chia-i County, Tainan County, central part including high Xiong County and the southern part and is said to be the world's best culture quantity with the single fish class even now. In addition, I succeed in the artificial incubation of the fry in 1979, and the mass production of the fry is carried out from 1984.
A culture method includes two ways of a water of small depth type and the Fukami type. It is water of small depth-style culture that have been performed for a long time and at first cultures bait of the milkfish and the alga that it is using wheat or rice bran in rearing pond of depth of the water 30-50cm, and a method to bring up a fry in it has it stolen. The growth is relatively early and becomes the size that I can ship in 5-6 箇月程 after beginning the culture of fries. It is August in the golden age of the shipment. In addition, for algal culture to become the bait, I have ever surrounded direct human feces in rearing pond.
The water of small depth-style culture is relatively simple and easy for a cultured method, but, on the other hand, it is easy to receive the change of the climate, and water temperature falls down under the influence of a cold wave in the winter season, and there are the difficult points such as a culture fish having possibilities to die in large quantities, the harvest per unit area being low. Therefore, in late years the Fukami-style culture using the rearing pond of depth of the water 1.5-2m came to be carried out, too. There are the advantages such as it being possible for around 1.5 times with the harvest per unit area in comparison with a water of small depth type again without water temperature falling down too much even in the winter season when it is this method. But a feeding of the artificial feed is necessary because sunlight does not arrive to the bottom of the pond and cannot bring up an alga becoming the bait when it depends on this method. It is high Xiong County that Fukami-style culture is prosperous.
In late years the popular milkfish is pushed to a high-quality fish with improvement of the standard of living of people as popular fish in Taiwan and is traded at the price nearly the past half price if it is a tendency, and one loaf of wholesale price is before and after approximately 70 yuan (approximately 210 yen) (approximately 600 g) (data as of 2015). Therefore, in the aquaculturist, I give up culture of milkfish, and there are many people to change to the high value-added fish including prawns and the black porgy.
The milkfish is vulnerable to low temperature, and damage is early, and most die when water temperature is as follows 10 degrees Celsius if it becomes less than 8 degrees Celsius. Therefore, damage that a cultured fish dies under the influence of a cold wave in large quantities depending on a year may be given. The damage that 2 million of them and 1 million of them froze to death each in the lunar New Year of 2004 and 2005 appeared recently. The price of the milkfish was relatively stable, but when it looked like it, a price might soar, and it was usually reported as a result of damage that it looked like it in winter of 2000 that a price of the milkfish jumped up to everyday around 3 times.
In addition, any place other than Taiwan, culture of milkfish is carried out in the Philippines. It is edible and is not done in Japan, but in late years the culture as the bait of the pole-and-line fishing of bonitos begins and gets a good result [1].
Dish method
Milkfish is popular popular fish in the Southeast Asian countries such as Taiwan (middle southern district in particular) and the Philippines, Indonesia, and various variations are for the dish method by a country. The body is plain, but is often offered by dish methods such as the entering milkfish rice porridge (louse eyes fish rice porridge) and meat dumpling soup (the louse eyes fish-maru) of the milkfish generally in Taiwan because I am dry, and there is characteristic that there are many small bones. Above all, the milkfish rice porridge of the Tainan district is particularly famous.
Knock the thing which stewed the body of the milkfish which the milkfish rice porridge takes the head, and pulled a small bone or the slice which I cut finely flat to a white meal and write stew んだとろみのある soup together and it ticks it away and scatters a leek and laver and eats a small persimmon and various spices (including ginger and the leek) which I roasted in this as rice porridge ("louse eyes dried air bladder of sturgeon and croaker rice porridge" calls the thing using the slice with "louse eyes fish rice porridge" with the thing which but some content and cooking methods of the ingredient except the milkfish seem to vary according to a shop and used the body for entirely). In addition, the method to indulge an oil article (Chinese slim churros) in this, and to eat is taken widely. The position of the milkfish which I stewed is the texture that stewed Sabah where there was just the fat on and the taste is plain and is correct in a Japanese mouth.
Because the body of the milkfish is easy to go bad, I usually cook the thing which I purchased in a market as soon as possible while it is fresh and eat. In general, I seem to be often eaten as materials of the breakfast. There are a lot of stores specializing in much milkfish rice porridge in Tainan or Takao, and, as for the figure that the people who are going to the office, and rode up on a motorcycle in the rice porridge shop slurp rice porridge, it is in a morning pastime that gives poetic charm to southern part of Taiwan. The well-known store,
- 台南蔡虱目魚専賣 (Tainan City, this shop are stores specializing in a little milkfish rice porridge open for 24 hours in the city with the chain store like 5 stores)
- Flatter; 憨 鹹粥 (in the hometown a well-known store)
- 老蔡小吃部 (Takao City)
- Provincial castle louse eyes fish (Takao City)
In addition, I am machined to canned food or mashed and seasoned fish industrially, and canned food of the dishes simmered in tomato is sold well in Taiwan. There is a shop selling the Popsicle which I kneaded the body into in Tainan.
I am considered to be spicy grass firing, food boiled and seasoned (dish simmered in coconut milk or シニガン), deep-fried food, smoking, a spring roll (ルンピア) to fill the stomach of the milkfish with spicy grass in the Philippines, and to burn.
Allied item
Allied documents
- For written by Noriyuki Adachi "Asia coastal highway travelogue" Bungeishunju Ltd. (library) 1,995 years, it is ISBN 4167344033
Outside link
- It is a too unfamiliar fish for club - Japanese of 薹南虱目魚粥, but "the milkfish enthusiast" who is earnest partly in Japan is, and a state to go to "the pilgrimage" is introduced by "sacred place" Tainan for ultimate milkfish rice porridge.
- The Japanese company which cultivates Takanashi industry - milkfish
This article is taken from the Japanese Wikipedia Milkfish
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