通、行水。
甘平。下水气。利小便。治咳逆上气。香港脚黄胆。妊娠水肿。（古方有鲤鱼汤、鲤鱼粥、
河
间曰∶鲤之治水、鸭之利水、所谓因其气相感也。）骨烧灰。疗鱼骨哽。胆、苦寒。益志明
目。（点服俱佳。）作羹。治崩漏痔 。（取其行滞血也。）
一名鲢鱼。温中。
甘温。温中益气。多食令人热中发渴。又发疮疥。（凡下毒鱼药捕来者、食之皆损人、
又旱
干水少、所捕旱鱼、有热毒、最损人。）
俗名草鱼。暖胃。
甘温。暖胃和中。（李廷飞云∶能发诸疮。）
泻热、治目疾。
苦寒泻热。治目疾。点眼。消赤肿障翳。含咽。吐喉痹痰涎。涂火热疮。疗鱼骨哽。腊
月收。阴干。肉、甘平。益气力。治香港脚。脚弱烦闷。（同韭白煮。）
开胃暖中。
甘平。开胃暖中。作鲞尤良。鱼腹有硬刺勒人。故名。
补、利水。
甘平。有小毒。（孟诜食疗本草曰∶中其毒者、芦根汁解之、掌禹锡嘉 补注本草曰∶
多食
发癖疮肿、不可同乳酪食、李廷飞云∶肝不可食、剥人面皮。）补五脏。益筋骨。和肠胃
。治水气。作 尤良。曝干。甚香美。（南郡记云∶吴人献松江鲈 于隋炀帝、帝曰∶金
齑玉 、东南佳味也。）出吴中。一名四鳃鱼。
补、利水。
甘平。开胃下气。去水气。（金匮有滑石白鱼散。）令人肥健。或腌或糟藏。皆可食。（孟
诜曰∶炙食少动气、鲜者多食亦泥人、经宿者勿食、令人腹冷、吴瑞日用本草曰∶多食生
痰、与枣同食、患腰痛。）一名 鱼。
通利、行水。
味甘，性平。能下行水气，通利小便。治疗咳嗽气逆。治疗脚气病（香港脚）、黄疸。治疗妊娠水肿。（古方中有鲤鱼汤、鲤鱼粥。）
河间曰：鲤鱼治水，鸭子利水，这就是所说的“因其气相感”的道理。（将鱼骨烧成灰，可治疗鱼刺卡喉。）鱼胆，味苦，性寒。能益智明目。（点眼或内服效果都很好。）做成羹汤，治疗崩漏和痔疮。（取其能够行散瘀滞血液的作用。）
又名鲢鱼。温中。
味甘，性温。温中益气。多吃使人胃中生热并引发口渴。又会诱发疮疥。（凡是投毒下药捕捞来的鱼，吃了都会损害人体；又因干旱缺水时捕获的旱鱼，含有热毒，最损害人体健康。）
俗名草鱼。暖胃。
味甘，性温。暖胃和中。（李廷飞说：能诱发各种疮疡。）
泻热、治目疾。
味苦，性寒，能泻热。治疗眼疾。滴入眼中，消除红肿和障翳。含在口中咽下，吐出喉痹的痰涎。涂抹于火热疮疡上。治疗鱼刺卡喉。腊月采收，阴干。鱼肉，味甘，性平。补益体力。治疗脚气病、腿脚软弱烦闷。（与韭菜白同煮食用。）
开胃暖中。
味甘，性平。开胃暖中。做成鱼干尤其好。鱼腹中有硬刺勒人，因此得名。
补、利水。
味甘，性平。有小毒。（孟诜《食疗本草》说：中毒者用芦根汁解毒；掌禹锡《嘉祐补注本草》说：多吃会诱发癖积疮肿，不可与乳酪同食；李廷飞说：肝不可吃，剥皮会损伤人脸皮。）补五脏。益筋骨。调和肠胃。治疗水气病。做成鱼羹尤其好。晒干后，非常香美。（《南郡记》说：吴地人向隋炀帝进献松江鲈鱼，皇帝说：“金齑玉脍，是东南的美味。”）产于吴中地区。又名四鳃鱼。
补、利水。
味甘，性平。开胃下气。去除水气。（《金匮要略》中有滑石白鱼散。）使人肥壮健壮。可以腌制或糟藏食用。（孟诜说：烤着吃少动气，鲜的多吃也会阻滞人气机，隔夜的不要吃，令人腹部寒冷；吴瑞《日用本草》说：多吃生痰，与枣同食，患腰痛。）又名鱖鱼。
Promotes urination and promotes water metabolism.
Sweet, neutral in nature. Drains downward the accumulation of fluid (Shui Qi). Promotes diuresis. Treats cough with rebellious Qi (Ke Ni Shang Qi). Treats Hong Kong foot (Jia Ji / Gouty arthritis or edema), jaundice. Treats edema during pregnancy. (Ancient formulas include Carp Decoction and Carp Porridge.)
He Jian stated: Carp treats water retention, duck promotes urination; this is what is meant by "mutual influence due to their natures." (Burn fish bones to ash to treat fish bone impaction in the throat.) Fish gallbladder, bitter, cold in nature. Enhances intelligence and brightens the eyes. (Both for ocular application and oral administration are excellent.) Made into soup, it treats metrorrhagia and hemorrhoids. (It utilizes its ability to move stagnant blood.)
Also known as Silver Carp (Lian Yu). Warms the Middle Jiao.
Sweet, warm in nature. Warms the Middle and supplements Qi. Excessive consumption causes heat in the middle Jiao and induces thirst. It also triggers sores and scabies. (Fish caught using poison drugs are harmful to consume. Furthermore, fish caught during droughts contain hot toxins and are most damaging to the human body.)
Commonly known as Grass Carp (Cao Yu). Warms the stomach.
Sweet, warm in nature. Warms the stomach and harmonizes the Middle Jiao. (Li Tingfei stated: It can trigger various sores.)
Drains heat, treats eye diseases.
Bitter, cold in nature, drains heat. Treats eye diseases. Applied to the eyes, it reduces redness, swelling, and nebulae. Held in the mouth and swallowed, it expels phlegm and saliva from throat obstruction (Hou Bi). Applied topically to burns caused by fire/heat. Treats fish bone impaction. Harvested in the twelfth lunar month, dried in the shade. The flesh is sweet, neutral in nature. Supplements strength and energy. Treats Hong Kong foot (Jia Ji) and weakness with restlessness in the legs. (Boiled with white parts of Chinese chives.)
Opens the appetite and warms the Middle Jiao.
Sweet, neutral in nature. Opens the appetite and warms the Middle Jiao. Dried fish (Xiang) is particularly good. The belly contains hard spines that cut people, hence the name.
Tonifies, promotes water metabolism.
Sweet, neutral in nature. Slightly toxic. (Meng Shen's *Food Therapy* states: Those poisoned should drink reed root juice to resolve toxicity; Zhang Yuxi's *Supplemental Annotations to Bencao* states: Excessive consumption triggers accumulations and sores/swellings; it must not be eaten with dairy products; Li Tingfei stated: The liver is inedible, and peeling it damages the human face skin.) Tonifies the five Zang organs. Benefits sinews and bones. Harmonizes the stomach and intestines. Treats water qi (fluid retention). Made into fish paste/soup, it is particularly good. Sun-dried, it is very fragrant and delicious. (*Nanjun Ji* states: People from Wu presented Songjiang perch to Emperor Yang of Sui, who said: "Golden relish and jade slices are the fine flavors of the southeast.") Originates from the Wu region. Also known as Four-Gill Fish.
Tonifies, promotes water metabolism.
Sweet, neutral in nature. Opens the appetite and directs Qi downward. Removes fluid retention. (The *Jin Gui Yao Lue* contains Slipperwort, White Fish, and Poria Powder [Huashi Baiyu San].) Makes one fat and strong. Can be pickled or preserved in fermented rice wine. (Meng Shen stated: Roasted fish moves Qi less; fresh fish consumed in excess stagnates Qi; overnight fish should not be eaten as it causes coldness in the abdomen; Wu Rui's *Daily Use of Bencao* stated: Excessive consumption generates phlegm; eating it with dates causes lower back pain.) Also known as Mandarin Fish (Gui Yu).