【Sea and River Night Talks】Why should a son-in-law from Qingdao give herring to his mother-in-law?

Before Qingdao was opened as a port, there was a story circulating among the people: a child named Xiao Wu, who had lost both parents, was adopted by an old man. The old man later gave his daughter in marriage to Xiao Wu. One spring, the old man suddenly fell ill; on his deathbed, he wanted to eat fresh fish. However, the weather was unfavorable, with strong winds blowing every day. Despite the risks, Xiao Wu set sail to sea to obtain fresh fish for him. The daughter stayed by her mother’s side, saying repeatedly, “Mom, please don’t give up yet; Xiao Wu will be back in a moment.” ”Upon hearing this, the old man nodded and said, “Good child. It must have been difficult for Xiao Wu. Enough, enough…” Before he could finish speaking, the old man passed away. At that moment, Xiao Wu returned with a large, fresh fish, but the old man had already passed away. The couple was heartbroken and cried bitterly; they had no choice but to cook the fresh fish and offer it in front of the old man’s spirit. Since then, the Xiao Wu couple have offered these large fish caught at the beginning of spring in front of the elder’s grave every year. Following what the elder used to say before his death, “Enough, enough,” they named these fish “Bai Yu,” which is what the fish is known as today. When this story became known, people took inspiration from Xiao Wu’s experience: when the elderly have the ability to eat, they must be allowed to eat enough, and they should be given whatever they want to eat, especially sea bream in spring. Thus, the custom of sending mullet in spring as a gift to one’s parents-in-law has persisted over time and is still practiced to this day. The Bayfish Ceremony is an ancient tradition with deep cultural significance among the people of Qingdao, expressing the gratitude and filial piety of the younger generation toward their elders. The Baya Fish Festival is not just a food festival; it is also a cultural festival that promotes the value of filial piety.

Along the coasts of Fujian and Zhejiang, there is also a custom of giving fish – it seems to be some kind of yellowfish

There is a place called Bayuquan in Yingkou, Liaoning; it was probably named by people from Qingdao

The nutritional value of the herring: Herring is highly nutritious and is regarded as one of the \"top ten most nutritious marine fish.\" Every 100 grams of fish meat contains 19 grams of protein and 2.5 grams of fat. The meat of the Japanese flounder is delicate, flavorful, and rich in nutrients, containing ample amounts of protein, vitamin A, minerals, and other essential elements. Benefits and effects of the sea bream ➤ 1. Sea bream has the effect of relieving coughs and asthma. ➤ 2. Herring helps to replenish qi and relieve coughs; it is effective in treating weakness and coughing. ➤ 3. Herring can boost energy and combat aging. ➤ 4. Regular consumption of mackerel can have a certain auxiliary therapeutic effect on conditions such as anemia, premature aging, malnutrition, postpartum weakness, and neurasthenia.

There is another story: a long time ago, a young man set sail and encountered severe storms. His father, who was already ill, grew even sicker out of concern for his son’s safety. Just as he was on the verge of death, his son returned safely, bringing back fresh sea bream; after eating the sea bream, the old man recovered from his illness. There is also a story about a marriage between mackerel fishermen: Once, there was a man who was very poor. With some difficulty, his friend arranged for a matchmaker to find a girl for his son in a neighboring village, but the family refused to accept the proposal because of his poverty. Coincidentally, the son returned from fishing, so he asked the matchmaker to take him to meet the parents of the girl. He brought two large sea bream with him. The elders were very pleased upon seeing the fish; especially when they saw that the young man was handsome, tall, polite, and strong. They agreed to the marriage on the spot. Of course, it’s not because of the fish; they value the person. Yet this story has been passed down as an excellent tale. The ancients were also very particular about the fish used at wedding banquets*; scaleless fish were absolutely not allowed to be served there, and this included the jack mackerel. But ever since the sea bream became a matchmaker, it can also be used for this purpose; times have changed now, and sea bream feasts are quite common.

“The mackerel jumps, the father-in-law laughs. “The mackerel has been brought ashore. Have you given the mackerel to your in-laws? ”In the island city, when people meet acquaintances, they often ask this question. Giving a few fresh jumbo mullet fish to one’s parents-in-law in spring is a folk custom with strong local characteristics of Qingdao*. At this time, the sons-in-law in Qingdao should get busy. In recent days, local spring mullet has hit the market, with large fish weighing over 10 jin being the most sought-after; their price is over 35 yuan per jin. At the Buxi Farmers’ Market, it was seen that many citizens were selecting sea bream. According to the shop owners, large mackerel fish weighing between 10 and 20 jin are the most popular, as many people buy them to give as gifts to relatives and friends. The Shaikou jack mackerel is considered by the people of Qingdao to be the “local jack mackerel”. In fact, baiji fish are not found off the coast of Qingdao. According to informed sources, these mackerel are mostly acquired in the waters where the Yellow Sea and East China Sea meet. “Around the May Day holiday, a large supply of local sea bream will be available on the market, and its price will gradually decrease. Herring is a migratory fish species that spends the winter each year in the waters where the Yellow Sea and East China Sea meet. In the following spring, as water temperatures rise, it moves northward to spawn, and then returns to its wintering area in autumn; hence there are terms such as \"spring herring\" and \"autumn herring\". In spring, fishermen in Jiangsu, located at the junction of the Yellow Sea and the East China Sea, are the first to start fishing. Around Labor Day, the herring arrive off the coast of Qingdao, allowing local small boats to catch them in those waters and bring them ashore at Shazikou – these are what we call \"local herring\". These mackerel, having spent more time growing in colder waters, have firmer flesh and higher flavor quality compared to those caught in their wintering grounds. No wonder people from Qingdao, who are usually very picky about seafood, make sure to ask whether the mullet is \"local mullet\" before buying it.