味甘，平，无毒。主五野鸡痔下血，瘀血在腹。似马鞭，尾有两歧，如鞭鞘，故名之
。出江湖。
无毒。主恶疮疥癣。勿以盐炙食。郭注《尔雅》云∶ 鱼长二、三丈。《颜氏家训
》曰∶ 鱼纯灰色，无纹。古书云∶有多用 鱼字为鳝，既长二、三丈，则非鳝鱼明矣。《
本经》又以鳝为 ，此误深矣。今明 鱼，体有三行甲，上龙门化为龙也。
味甘，平，有小毒。主疮疥癣。出南海方∶山涧中。长一寸，背里腹下赤。
南人取之作 。
味甘，平，无毒。主癣。和柳叶捣碎，热炙敷之。又主马 疮。取酸臭者，和糁及屋
上尘敷之。 似疥而大，凡 皆发疮疥，可合杀虫疮药用之。
主牛疥，狗疮，涂之立愈。脂是和灰泥船者，腥臭为佳。又主症。取铜器盛二升，作
大火炷，脂上燃之，令暖彻，于症上熨之，以纸籍腹上，昼夜勿息火，良。
味甘，温。蒜齑食之，温补，去冷气，湿痹，除膀胱水，喉中气结，心下酸水，腹内伏
梁，冷 ，结癖，疝气，补腰脚，起阳道。鲫鱼脍，主肠 ，水谷不调，下利，小儿、大人
丹毒，风眩。鲤鱼脍，主冷气，气块结在心腹，并宜蒜齑进之。鱼脍以菰菜为羹，吴人谓之
金羹玉脍，开胃口，利大小肠。食脍不欲近夜，食不消，兼饮冷水，腹内为虫。时行病起食
脍，令人胃弱。又不可同乳酪食之，令人霍乱。凡羹以蔓荆煮之，蔓荆去鱼腥。又万物脑能
消毒，所以食脍，食鱼头羹也。
味甘，性平，无毒。主治五种野鸡痔导致的便血，以及腹部瘀血。形状像马鞭，尾部有两歧，如同鞭梢，因此得名。产于江湖水域。
无毒。主治恶疮、疥癣。不要用盐烤着吃。郭璞注释《尔雅》说：鳝鱼长二、三丈。《颜氏家训》说：鳝鱼纯灰色，没有花纹。古书说：有很多用“鱓”字作为“鳝”，既然长二、三丈，那么显然不是鳝鱼了。《神农本草经》又把“鳝”当作“鱓”，这个错误很深了。现在明确的是“鱓”鱼，身体有三行甲片，登上龙门就能化为龙。
味甘，性平，有小毒。主治疮、疥、癣。产于南海方向。方剂记载：山涧中。长一寸，背部里面和腹部下面呈红色。南方人捕捉它用来制作食物。
味甘，性平，无毒。主治癣。与柳叶一起捣碎，加热后敷在患处。又主治马痈疮。取酸臭味的（指某种药物或部位），混合米粉及屋顶上的尘土敷贴。这种病类似疥疮但较大，凡是发疮疥的，可以配合杀虫疮药用。
主治牛疥、狗疮，涂抹后立即痊愈。其油脂是用于和灰泥涂船的人所喜欢的，以腥臭为佳。又主治症瘕积聚。取铜器盛装二升，在大火上加热的灯芯草上燃烧，使油脂完全温热，然后在症瘕处熨烫，用纸覆盖腹部，昼夜不要熄灭灯火，效果很好。
味甘，性温。配蒜泥食用，有温补作用，能去除冷气、湿痹，排除膀胱积水，缓解喉中气结、心下酸水、腹内伏梁、冷积、结癖、疝气，补益腰脚，振奋阳气。鲫鱼脍，主治肠风、水谷不调、腹泻，小儿和大人的丹毒、风眩。鲤鱼脍，主治冷气、气块结在心腹，都适宜配蒜泥食用。鱼脍配以菰菜做成羹，吴地人称之为金羹玉脍，能开胃、通利大小肠。吃脍不应当在临近夜晚时吃，否则食物不消化，如果兼饮冷水，会在腹内生虫。流行病期间吃脍，会使人胃气虚弱。又不应当与乳酪同食，否则会使人霍乱。凡是做羹都用蔓荆煮，蔓荆可以去掉鱼的腥味。另外万物之脑能消毒，所以吃脍时，要吃鱼头羹。
Sweet in flavor, neutral in nature, non-toxic. Mainly treats bleeding from five types of wild pheasant hemorrhoids (hemorrhoids resembling wild pheasants) and blood stasis in the abdomen. It resembles a horse whip, with a tail that is bifurcated like a whip handle, hence its name. It is found in rivers and lakes.
Non-toxic. Mainly treats malignant sores, scabies, and tinea. Do not eat it roasted with salt. Guo Pu’s commentary on *Erya* states: "The eel grows two or three zhang long." The *Yanshi Jiaxun* says: "The eel is pure gray without patterns." Ancient texts state: "Many use the character 'Shan' to refer to 'Shan', but since it grows two or three zhang long, it is clearly not an eel." The *Shennong Bencao Jing* mistakes 'Shan' for 'Shan', which is a profound error. What is now clarified as the 'Shan' fish has three rows of scales on its body; if it climbs the Dragon Gate, it transforms into a dragon.
Sweet in flavor, neutral in nature, slightly toxic. Mainly treats sores, scabies, and tinea. Found in the southern seas. Prescription records: In mountain streams. One cun long, red on the back interior and ventral side. People in the south catch it for food.
Sweet in flavor, neutral in nature, non-toxic. Mainly treats tinea. Crush together with willow leaves, heat, and apply as a poultice. Also mainly treats equine carbuncles. Take the sour-smelling part, mix with rice powder and dust from rooftops, and apply externally. This condition resembles scabies but is larger. For all conditions involving sores and scabies, it can be used in combination with anti-parasitic and antiscrofulodermic medicines.
Mainly treats bovine scabies and canine sores; application leads to immediate healing. Its fat is preferred by those who mix ash and mud for boat coating, with a strong fishy odor being best. It also treats abdominal masses (zheng jia). Take a copper vessel containing two sheng, burn lamp wicks over high fire to heat the fat thoroughly, then moxa-iron the area of the mass. Cover the abdomen with paper and keep the fire burning day and night without interruption; this method is effective.
Sweet in flavor, warm in nature. Consumed with minced garlic, it provides warming and tonifying effects, dispels cold qi, damp-bi obstruction, removes bladder water retention, relieves qi stagnation in the throat, acid reflux below the heart, latent liang in the abdomen, cold accumulation, fixed masses, hernia, tonifies the waist and legs, and arouses yang function. Minced raw carp meat mainly treats intestinal wind, indigestion of water and grain, diarrhea, erysipelas, and wind vertigo in children and adults. Minced raw common carp meat mainly treats cold qi and qi masses accumulated in the chest and abdomen; both are best taken with minced garlic. Fish sashimi made into soup with wild rice shoots is called "Golden Soup and Jade Sashimi" by people in Wu; it opens the appetite and promotes the free flow of the large and small intestines. One should not consume sashimi near nightfall, as it may lead to indigestion; if accompanied by drinking cold water, parasites may develop in the abdomen. Consuming sashimi during epidemic diseases weakens the stomach. It should not be eaten with dairy products like cheese, as this may cause cholera-like symptoms. When making soups, boil with Vitex fruit (Man Jing Zi) to remove the fishy odor. Furthermore, the brain of all things can detoxify; therefore, when eating sashimi, one should consume fish head soup.