Black Carp (Qing Yu)
四大家魚の長男坊！タニシを食べて育つ肉厚な「黒い大魚」
Description
One of China's 'Four Domesticated Fish'. Unlike Grass Carp, it feeds on snails/clams, earned names like 'Black Carp' or 'Snail Carp'. Grows the slowest among the four, with extremely dense flesh and strong umami, making it the most premium.
Classification: Hardcore, Ingredient, Freshwater Fish, Black Carp, Four Great Freshwater Fish, Premium Freshwater Fish, Smoked, Soy-braised
Shops selling Black Carp (Qing Yu)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Black Carp(Fresh)
Instructions
- [Typical Uses]
- [Xun Yu (Fried/Marinated Fish)]: Shanghai specialty. Fry Black Carp fillets and soak in sweet-salty soy glaze.
- [Qing Yu Gan]: Salted/dried in winter as New Year preserve.
- Soup using the large head.
Learn more Substitutes, pairings, tips
Key spices
Unbelievably firm flesh for a freshwater fish with deep fat. Satisfaction close to chicken
Substitutes at Japanese supermarkets
(Substitute with Amberjack, Tuna lean meat, or large Carp)
Pairing
Soy Sauce / Sugar / Shaoxing Wine / Star Anise
Trivia
If Grass Carp is the 'daily fish', Black Carp is perceived as a 'slightly luxurious or special occasion fish' by Chinese people.
Eating tips & etiquette
In traditional Shanghai banquets, 'Xun Yu' (fried fish) using Black Carp is an essential cold dish. Due to its powerful snail-crushing jaws, the flesh has incredible elasticity.
Allergen
Seafood