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Salangidae, the icefishes or noodlefishes, are a family of small osmeriform fish, related to the smelts.They are found in Eastern Asia, ranging from the Russian Far East in the north to Vietnam in the south, with the highest species richness in China.
The freshwater and marine Fish which are native—indigenous to China and its adjacent oceans and seas.; When the distribution range in China is known please also use Category: Fish of East Asia (most provinces) and Category: Fish of Central Asia (westernmost provinces).
Dabry's sturgeon (Acipenser dabryanus), also known as the Yangtze sturgeon, Changjiang sturgeon and river sturgeon, is a species of fish in the sturgeon family, Acipenseridae. [5] It is endemic to China and today restricted to the Yangtze River basin, [ 1 ] but was also recorded from the Yellow River basin in the past.
Pages in category "Freshwater fish of China" The following 200 pages are in this category, out of approximately 474 total. This list may not reflect recent changes .
Siniperca chuatsi are found in rivers which have dense growths of aquatic vegetation and water which can be quite turbid in the rainy season. They are demersal piscivores, stalking the fry of other fish species using their acute vision to track their prey before pouncing on them and enveloping them in their large mouth.
In 2005, China was sixth largest importer of fish and fish products in the world, with imports totalling US$4.0 billion. [2] In 2003, the global per capita consumption of fish was estimated at 16.5 kg, with Chinese consumption, based on her reported returns, at 25.8 kg. [2] The common carp is still the number one fish of aquaculture.
The Lake set a Guinness World Record of a single net that yielded 104,500 kg (230,400 lb) of fish in 2006, and broke its own record with 168,500 kg (371,500 lb) of fish in 2009. The principal species thus netted is the Bighead carp - a popular food fish, particularly at the Chinese New Year , when the consumption of fish is considered to bring ...
Yin yang fish is prepared by wrapping the head of a scaled fish (usually carp) in ice cubes and then oil-frying it whole.The fish is then covered in sauce and served on a plate where its head continues to twitch even after its body has been cooked (likely due to remnant electrical impulses after death).