鱼肉脆化的探寻之旅（念念有余）

Core Insights - The article discusses the unique cultivation of a fish known as "Crispy Fish" (脆肉鲩), which is primarily raised in Shenzhen, highlighting its surprising texture and the local pride in its production [1][2]. Group 1: Fish Cultivation and Characteristics - The fish, a type of grass carp, becomes crispy due to a diet primarily consisting of fava beans, which enhances its texture [1]. - Local farmers attribute the successful cultivation of Crispy Fish to favorable environmental conditions, such as stable water temperatures and experienced fish farmers [1]. - Other regions have attempted to cultivate Crispy Fish but have faced challenges due to climate differences and the established scale of local production [1]. Group 2: Other Fish and Animal Insights - Other fish species, such as crucian carp and tilapia, have shown potential for crispiness, but with varying degrees of success and market viability [2]. - The process of crisping in crucian carp relies on the undigested fava bean remnants from the Crispy Fish, indicating a unique ecological interaction [2]. - The article also notes that even mammals, like local mice, can exhibit a form of crispiness due to their consumption of fava beans, suggesting a broader biological phenomenon [2][3]. Group 3: Scientific Explanation - The crispiness in fish is attributed to a specific substance in fava beans, which affects red blood cell stability and leads to a cycle of hemolysis and repair in certain fish species [3]. - The local fishermen, while lacking formal scientific explanations, have effectively observed and commercialized the crisping phenomenon, demonstrating a practical understanding of the process [3].