春季的味道,从一条开江鱼的美味说起
沉睡整整一个冬天的松花湖,如同睡美人般
惺忪醒来,展开曼妙的身姿
四月,江上的冰层逐渐融化
在松花江面上浩荡而下!
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有一种好兆头叫“开江鱼”,有一种美食叫“三花一岛鲢鱼汤”,它源自纯净的松花湖,是传统名宴“全鱼宴”中的一种,至今有三百多年的历史。
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三花一岛
“三花一岛”如此诗情画意的名字,因鱼类名字而生,“三花”是鳊花鱼、鳌花鱼、鲫花鱼,“一岛”是岛子鱼。自辽代圣宗起,直至天祚皇帝,每年都千里迢迢从京城出发到松花湖巡幸、春猎。在春寒料峭之时,开江凿冰取鲜鱼做美味鱼宴,一年中也只有在这短暂的几天才能品尝到如此美味,现已成松花湖最具特色的招牌名肴。
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鲫花。肉多刺少,肉质洁白鲜嫩,呈蒜瓣状。可煎食、炖食。
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鳊花。即武昌鱼。肉质柔嫩,虽然鱼肉中的脂肪含量高达30%,但却肥而不腻。
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鳌花。即鳜鱼,最为名贵,被誉为我国"四大淡水名鱼"之一。可清蒸食用。
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岛子鱼。又名白鱼,自古江上渔民便以江水煮白鱼款待贵客。
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鲢鱼汤。即鲢鱼,鲢鱼汤味甘,性平,其肉质鲜嫩,营养丰富。
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“松江岛子并三花,名动关东万里遐。昔日天香唯御膳,今朝美味遍湖家。”
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