Yellow River Knife Fish 黄河刀鱼

Yellow River Knife Fish (黄河刀鱼) appears among the estuary specialties described by Dongying News (东营网). Its narrow, blade-like shape gives it its name. A memoir published by China Water (中国水利网站) preserves a household way of cooking it.

Pan-frying in its own fat

In his 2014 memoir, Liu Haoguo (刘浩国) of the Kenli Yellow River Bureau (垦利黄河河务局) recalls conserving scarce cooking oil by arranging the fish in a pan without adding oil. Gentle heat rendered their own fat. Once the skin had firmed and turned yellow, the fish were turned to cook the other side. He remembers golden, crisp exteriors and tender flesh within.

Fish balls and broth

Liu also describes frying and stewing as ways to prepare the fish. Another preparation removed the heads and main backbones before mincing the flesh into fish balls. These produced a milky-white broth with a pronounced savoury flavour.