YUPIN FRIED DACE WITH BLACK BEANS 御品豆豉鯪魚

YUPIN FRIED DACE WITH BLACK BEANS 御品豆豉鯪魚

Brand : YUPIN

SKU : 5708100_119_76

Price : Regular price $4.99

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What is Fried Dace? First, the fish itself: Dace is a small, freshwater fish (from the carp family) common in the rivers of Southern China. The canned product is specifically Fried Dace with Salted Black Beans. It's a staple in many Chinese pantries and across Southeast Asia, known for its intense, savory, and umami-rich...

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What is Fried Dace?

First, the fish itself: Dace is a small, freshwater fish (from the carp family) common in the rivers of Southern China. The canned product is specifically Fried Dace with Salted Black Beans. It's a staple in many Chinese pantries and across Southeast Asia, known for its intense, savory, and umami-rich flavor.

How It's Made: The Traditional Process

The process is more akin to preservation and fermentation than simple canning.

Preparation & Drying: Fresh dace are cleaned, butterflied, and then sun-dried or air-dried to remove moisture. This concentrates the flavor and firms up the texture.
Frying: The dried fish are deep-fried in oil until crispy and golden brown. This step adds a signature texture and flavor.
Layering & Seasoning: The fried fish are packed into cans. The critical ingredient—salted fermented black beans (豆豉 douchi)—is added generously. These beans are not like black bean soup beans; they are small, salted, and fermented, providing a deep, funky, savory punch.
Oil & Sealing: The can is filled with oil (usually soybean or peanut oil) to preserve the fish and allow the flavors to meld. It's then sealed.
Retorting (Sterilization): The sealed cans are heat-processed (retorted) at high temperature to sterilize the contents, making them shelf-stable for years.

The result: Soft, bone-in fish (the bones are often edible due to the long processing) swimming in a dark, pungent, oily sauce with fermented black beans. The flavor is salty, funky, intensely umami, and slightly fishy in a way fans adore.

Comparison with Common American Canned Fish

Here’s a direct comparison to set expectations:

Feature	Fried Dace with Black Beans	American Canned Tuna (in water)	American Sardines (in oil/tomato)	Canned Salmon
Fish Type	Freshwater dace (carp family).	Ocean tuna (skipjack, albacore).	Small ocean fish (pilchards, herring).	Pacific or Atlantic salmon.
Texture	Very soft, almost falling apart; often includes edible small bones.	Firm, flaky, moist.	Tender, can be bony (often edible).	Firm, flaky, can include bones/skin.
Flavor Profile	EXTREMELY savory, salty, funky, pungent. The black beans dominate.	Mild, clean, bland (a "blank canvas").	Robust, oily, "fishy" (in a good way), briny.	Rich, distinctive salmon flavor.
Preparation Style	Pre-cooked, fried, fermented, and stewed in oil/bean sauce.	Cooked once, then packed in water/oil.	Cooked once, then packed in oil/tomato/mustard.	Cooked once, sometimes with bones/skin.
Primary Use	A condiment or flavoring agent. Mashed and mixed into rice, congee, or noodles. Rarely eaten alone.	A main protein. For sandwiches, salads, casseroles.	A snack or light meal. Eaten on crackers, in salads.	A main protein. For patties, salads, sandwiches.
Oil/Sauce	Integral to the product. Salty, flavored oil/bean sauce is used.	Drained and discarded (if in water).	Often enjoyed as part of the product.	Drained or used.
"Acquired Taste" Factor	Very High. An unfamiliar, fermented flavor for many Americans.	Very Low. Universally accepted mild flavor.	Medium. Stronger fish flavor can be divisive.	Low-Medium. Distinct but familiar.

Guide for the American Public: How to Think About & Use It

DO NOT open the can expecting a mild, ready-to-eat protein like tuna. Think of it instead as "the Asian equivalent of anchovies or fermented fish sauce in a solid form."

Key Points for American Consumers:

It's a CONDIMENT, not a main: You would never make a "fried dace sandwich." You use a spoonful or two to flavor a large amount of bland food.
Pungent Aroma: Upon opening, the smell is strong, fermented, and fishy. This is normal and desired.
Usually Contains Bones: The small bones are softened and edible, providing calcium. This can be a texture shock if unexpected.
Incredibly Salty: It's meant to season an entire bowl of rice or congee.

How to Eat It (Beginner-Friendly Ideas):

The Classic: Place a spoonful (fish + beans + oil) over a bowl of steamed white rice or plain congee (rice porridge). Mix it in. The heat and blandness of the rice perfectly balance the intense saltiness.
With Noodles: Stir a small amount into plain noodles or ramen for an instant umami boost.
"Secret Ingredient": Minced and used sparingly to flavor stir-fried vegetables (like water spinach/kangkong), tofu dishes, or steamed eggplant.
On Toast (for the adventurous): Mash it and spread a tiny amount on buttered toast or crackers (like you would with anchovy paste).

Who Might Like It?
Americans who enjoy other strong, fermented flavors like fish sauce, kimchi, anchovies, blue cheese, or sauerkraut are more likely to appreciate fried dace. It's for the adventurous eater looking for deep, complex umami.

In summary: Fried dace with black beans is a powerful, traditional flavor bomb, utterly distinct from the mild, protein-focused canned fish common in the U.S. Approach it with curiosity, use it as a seasoning, and it can become a treasured pantry secret for elevating simple dishes.