Leiocassis longirostris with cream sauce, 白汁鮰鱼, Bai Zhi Hui Yu  [Photo/js.ifeng.com]

Leiocassis longirostris is a famous and precious freshwater fish known as one of the four delicacies of the Yangtze River. Over the past dynasties, it has been praised in letters and by all gourmands. Yang Shen of the Ming dynasty (1368-1644) once referred to leiocassis longirostris as “sheep in water” to praise its delicious taste.

鮰鱼抄手， Hui Yu Chao Shou [Photo provided to chinadaily.com.cn]

Leiocassis longirostris is fat in body and fresh in meat during spring and winter, which are the best time to eat the fish. Su Dongpo, originally known as Su Shi, one of the major poets of the Song Dynasty (960-1127), once wrote a poem celebrating the fish as “With solid head like pink stone, but no bone is felt; with a snow white look like a puffer, the fish is of no harm to people”. The poem describes the special points of leiocassis longirostris.

Leiocassis longirostris is a kind of large economic fish, with tender meat, a delicious taste, and rich fat. The fish has no thin fishbones and is rich in protein; it is well-known as a superior fresh-water food fish. The most delicious part of leiocassis longirostris is the belly, with its soft edge. Its bladder is very thick and fat.

One should note that the dried belly of leiocassis longirostris, while delicious, is pretty expensive.