Bighead Carp (Hei Lian / Yong Yu)
淡水魚のフォアグラ！？巨大な頭が絶品な「黒いビッグヘッド」
Description
The final of the 'Four Domesticated Fish'. A Silver Carp relative, but with a head occupying 1/3 of its body and a blackish color. Also called 'Yong Yu'. Less muddy than Silver Carp; its head meat and gelatin are so delicious it's the premium ingredient for Chinese 'Fish Head dishes'.
Classification: Premium Ingredient, Ingredient, Dry Goods, Bighead Carp, Yong Yu, Yu Tou, Hunan Cuisine, Four Great Freshwater Fish
Shops selling Bighead Carp (Hei Lian / Yong 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
- Bighead Carp(Fresh)
Instructions
- [Typical Uses]
- [Duo Jiao Yu Tou]: Representative Hunan dish. Steam a giant Bighead Carp head topped with vivid red fermented chilies (Duo Jiao).
- [Sha Guo Yu Tou]: Premium claypot soup.
Learn more Substitutes, pairings, tips
Key spices
Brain meat is shockingly bouncy、with rich fatty sweetness packed with DHA
Substitutes at Japanese supermarkets
(Substitute with Silver Carp head or giant Red Snapper head)
Pairing
Duo Jiao / Glass Noodles / Garlic / Ginger
Trivia
Hunan's king 'Duo Jiao Yu Tou' doesn't exist without this head. The soup mixing fish spinal fluid and chili extract is truly 'the taste of heaven'.
Eating tips & etiquette
Roles are clear: 'Eat the head of Bighead Carp (Yong Yu), eat the meat of Grass Carp (Cao Yu)'. If a 'giant fish head' halved is sold at an Asian store, it's 100% this fish.
Allergen
Seafood