Silver carp is spiny and produced in the Yangtze River, Heilongjiang and Pearl River basins. Silver carp is a low-grade true bone fish, so there are many intermuscular bones, that is, many spines, and there are more than 300 bare skulls of silver carp.

The spines of low-grade true bone fish such as silver carp are actually used to protect themselves because they are vulnerable to attack. The smaller the freshwater fish, the more thorns it has, and the flexible body can avoid disasters in a harsh living environment.

The main function of silver carp spines should be to support muscles. For fish with loose meat, there are not only a large number of intermuscular spines, but more importantly, there are many branches on the intermuscular spines, such as silver carp and bighead carp, and even complex tree branches appear. Another function of intermuscular spines involves conduction, such as muscle strength, so the number of intermuscular spines may be related to the protein content in muscles.

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Nutritional value of silver carp;

Silver carp is an ideal food for women to nourish their skin, which can provide rich glial protein, which is both fitness and beauty. It has curative effect on rough skin, desquamation, easy hair loss, etc., and is a delicious food that can not be ignored in female beauty. It is a health food for warming the middle warmer, benefiting qi, warming stomach and moistening skin.

The nutritional composition of silver carp muscle changes with the change of body length and season, and its range of change is: water accounts for 60.3-80.9%, protein 15.3- 18.6%, fat 2.0-20.8%, ash1.0-/kloc-. The biochemical composition of fish muscle also changes with the growth and development of fish. When the water content gradually decreases, protein and fat gradually increase.

The muscle fat of silver carp contains 20 kinds of fatty acids, including 4 kinds of saturated acids, 3 kinds of monoenoic acids, 3 kinds of dienoic acids, 9 kinds of trienoic acids and tetraenoic acids 1 species, and the carbon chain length is between 12-20. The percentage content of saturated fatty acids is lower than that of unsaturated fatty acids, while the content of saturated fatty acids increases with the growth of fish, and the content of unsaturated fatty acids decreases with the growth of fish.

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