Braised spring fish. [Photo/WeChat account: ntwgx6]

Spring fish is a quintessential delicacy that holds a special place in the culinary traditions of Nantong residents. As spring unfolds, this seasonal treasure takes center stage on the dining tables of Nantong families.

Known as the roe-bearing yellow croaker in the local community, spring fish is caught during its spawning season, when its belly is filled with roe. The fish is tender, moist and flavorful, earning its poetic name "spring fish" for its unique seasonal freshness.

Nantong locals cherish this naturally exquisite ingredient and often prepare it using the classic braising method. This technique not only preserves the inherent freshness of the seafood but also infuses it with a rich, layered taste.

With over 10 spring fish ready, the cooking begins by heating a pan and adding ginger slices, garlic cloves and chili peppers to release their aromas. The fish is then added to the pan. A generous splash of cooking wine around the edge of the pan helps eliminate any fishy odor, while soy sauce and dark soy sauce add seasoning and color, and a touch of sugar elevates the flavor. After about five minutes, the aroma gradually fills the air. Finally, a sprinkle of chopped green garlic shoots provides a finishing touch of aroma before the dish is served.

The steaming braised spring fish emerges with a glossy, enticing red hue. The fish is white, tender, and delicate, while the roe is dense and soft. A gentle taste reveals the tender fish melting on the tongue, with the rich roe flavor and the savory sauce unfolding in layers.

Besides the classic braised method, Nantong people also enjoy simpler preparations like steaming and soup-making. These minimalist cooking methods highlight the natural flavor of spring fish, requiring only a touch of green onion and ginger for seasoning to savor its pure, sweet freshness.