（《纲目》）
【集解】时珍曰∶出桂林·湘、漓诸江中。状如青鱼，大而少骨刺。色如竹色，青翠可
爱，鳞下间以朱点。味如鳜鱼肉，为广南珍品。
肉
【气味】甘，平，无毒。
【主治】和中益气，除湿气（时珍）。
（宋《开宝》）
【释名】子鱼。
时珍曰∶鲻，色缁黑，故名。粤人讹为子鱼。
【集解】志曰∶鲻鱼生江河浅水中。似鲤，身圆头扁，骨软，性喜食泥。
时珍曰∶生东海。状如青鱼，长者尺余。其子满腹，有黄脂味美，獭喜食之。吴越人以
为佳品，腌为鲞腊。
肉
【气味】甘，平，无毒。
【主治】开胃，通利五脏。久食，令人肥健。与百药无忌（《开宝》）。
（宋《开宝》）
【释名】 鱼（音乔，去声）。
时珍曰∶白亦作 。白者，色也。
【集解】刘翰曰∶生江湖中。色白头昂，大者长六七尺。
时珍曰∶ 形窄，腹扁，鳞细，头尾俱向上，肉中有细刺。武王白鱼入舟即此。
肉
【气味】甘，平，无毒。
诜曰∶鲜者宜和豉作羹，虽不发病，多食亦泥人。经宿者勿食，令人腹冷。炙食，亦少
动气。或腌，或糟藏，皆可食。
瑞曰∶多食生痰。与枣同食，患腰痛。
【主治】开胃下食，去水气，令人肥健（《开宝》）。
展不相及气（《食疗》）。治肝气不足，补肝
疮疖人食之，发脓（《日华》）。
【发明】时珍曰∶白鱼比他鱼似可食，亦能热中发疮。所谓补肝明目，调五脏，理十二
经络者，恐亦溢美之词，未足多信。当以《开宝》注为正。
(Integrated Commentary of Materia Medica)
[Collected Explanations] Li Shizhen stated: It is found in the rivers of Guilin, Xiang River, and Li River. Its shape resembles that of the black carp (Qingyu), being large with few spines. Its color resembles bamboo, appearing emerald green and lovely, with red spots interspersed beneath the scales. The taste resembles that of mandarin fish (Guirou) meat, making it a precious delicacy in Guangnan.
[Fragrance and Flavor] Sweet, neutral, non-toxic.
[Indications] Harmonizes the middle jiao (middle burner), benefits qi, and removes dampness (Li Shizhen).
(Song Dynasty *Kaibao Bencao*)
[Names] Zi Fish.
Li Shizhen stated: Mullet (Ziyu) is named so because of its dark black color. People in Yue (Guangdong) erroneously call it Zi Fish.
[Collected Explanations] Su Song stated: Mullet lives in the shallow waters of rivers and lakes. It resembles the common carp, with a round body and flat head, soft bones, and a habit of eating mud.
Li Shizhen stated: It inhabits the East Sea. Its shape resembles the black carp, with some individuals exceeding one chi in length. Its roe fills the abdomen; it has a yellow fat-like flavor and is delicious, favored by otters. People in Wu and Yue consider it a premium item, preserving it as dried fish jerky.
[Fragrance and Flavor] Sweet, neutral, non-toxic.
[Indications] Stimulates appetite, unblocks and benefits the five zang organs. Long-term consumption makes one plump and strong. It has no incompatibilities with various medicines (*Kaibao Bencao*).
(Song Dynasty *Kaibao Bencao*)
[Names] Ci Fish (pronounced Qiao, departing tone).
Li Shizhen stated: Bai is also written as Ci. Bai refers to the color.
[Collected Explanations] Liu Han stated: It lives in rivers and lakes. It is white in color with an elevated head; large specimens are six or seven chi long.
Li Shizhen stated: The Ci fish has a narrow body, flat abdomen, fine scales, and both head and tail point upward. There are fine spines in its flesh. The "white fish entering the boat" allusion from King Wu of Zhou refers to this species.
[Fragrance and Flavor] Sweet, neutral, non-toxic.
Meng Shen stated: Fresh ones are suitable for making soup with fermented soybeans (Chi). Although they do not induce disease, excessive consumption causes stagnation of qi. Do not eat overnight fish, as it causes coldness in the abdomen. Roasted consumption may also stir up qi. They can be pickled or preserved with wine lees for consumption.
Chen Rui stated: Excessive consumption generates phlegm. Consuming it with dates causes lower back pain.
[Indications] Stimulates appetite and aids digestion, removes water-dampness, and makes one plump and strong (*Kaibao Bencao*).
Zhang Ding's *Shiliao* states: [Text fragment regarding qi dynamics]. Treats insufficiency of liver qi, tonifies the liver.
*Rihua Zizhu Jia Bencao* states: Consumption by patients with sores and boils induces suppuration.
[Elucidations] Li Shizhen stated: Compared to other fish, the white fish seems edible but can also cause internal heat and induce sores. The claims that it tonifies the liver, improves vision, regulates the five zang organs, and harmonizes the twelve meridians are likely exaggerated praises and should not be trusted too much. One should take the notes in *Kaibao Bencao* as authoritative.