Jiangyin Saury

Last updated by chinatravel at 2013-11-4

The fish body is silvery white, small in size but long and narrow. It has a shape of Miedao (a knife used to cut thin bamboo strips) and the tail gradually narrows down backward. The flesh is fresh, plump but not be tired of. It tastes best when it is steamed simply. Saury generally has soft bones and rich flesh before the Tomb-sweeping Day and the bones stiffen after that festival.

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