What month is Kaijiang fish?

Every year in the middle and late April, the ice and snow in Northeast China melt and everything recovers. The ice layers of Nenjiang River, Wusuli River, Songhua River and other rivers gradually melt and disintegrate, forming ice rafts on the river surface, which is Kaijiang. According to the local people, Kaijiang is divided into "Wenkaijiang" and "Wukaijiang". Because there are more warm winters, the ice surface generally melts a little, which is called "Wenkaijiang" and "Wukaijiang", which have not been seen for many years. Anyone who has lived in Northeast China for a long time knows that due to the geographical environment, the four seasons here are not as obvious as those in South China. After the New Year, most areas in the south have long been singing and dancing, and Heilongjiang and Jilin are still in a state of whiteness. The weather gradually warmed up until the end of April and the beginning of May, when the temperature suddenly rose and summer came. According to an old man by the Songhua River, there was a strong wind for more than half a month that year. One night, with a loud noise, the Songhua River opened. During the "Five Rivers" days, the men in the village stayed awake, covered with big cotton-padded jackets and carrying big tobacco bags, squatting in front of and behind the house, listening to the sound of ice hitting and rushing to the scared chickens and ducks. "At that time, I was shivering with cold, but I still stared at the river with good eyes, for fear of missing the spectacular sight of the ice raft running thousands of miles away." The old man went on to say, suddenly, I saw the roaring river carrying an ice raft, like a runaway wild horse, with a strong wind, making a thunderous noise, and huge ice cubes collided together to form an iceberg. On the open river, there are endless ice cubes, and the river rolls up and down. Under the beat of icebergs and roaring rivers, the fishing boats parked on the shore fell apart in an instant. With the thawing of the hard ice, the fish who had been wronged for four or five months also woke up and "filed out". Because of the hunger all winter, the fat in these fish has disappeared, and the waste has been discharged abnormally cleanly. Their meat quality has become very tight, neither fat nor rotten, so the fish meat will be extremely delicious, which is very different from fish or marine fish in other seasons. It is no exaggeration to describe the purity of meat. Properly cooked, its delicacy is beyond words-Kaijiang fish has become a rare delicacy, occupying a place in China's famous "Four Fresh Foods". Kaijiang fish is called Kaijiang fish because it is only available during Kaijiang period, and delicious Kaijiang fish can only be eaten in the twenty days of April in a year. Later, the air in spring entered the water, the fish began to fertilize, and the water-absorbing flowers also absorbed the turbid air, so there was no such delicacy and "many fish disappeared". Knowledgeable diners will taste delicious Kaijiang fish every year. In their spare time, many local people will sit on the shore with Mazar-e-Mazar and swing their fishing rods smartly, and then fish quietly, waiting for the fish to bite. The leisurely life of "things are muddled and I am alone" is enough to make people envy. While experiencing the pleasure of harvesting after the fish bites the hook, you can also enjoy the delicious fish for the first time. At sunset, a stove was set up in the cabin on the shore. I ate fish braised in sauce and drank two small shochu. I really don't know how to describe the taste and artistic conception!