味辛、臭，温，无毒。主坠堕，腿（吐猥切）蹶（音厥）， 折，瘀血、血痹在四肢不
散
者，女子崩中血不止。勿令中咸。
陶隐居云∶所谓鲍鱼之肆，言其臭也，俗人呼为 （音 ）鱼，字似鲍，又言盐 之以
成故也
。作药当用少盐臭者，不知正何种鱼尔？乃言穿贯者亦入药，方∶家自少用之。今此鲍鱼乃
是（音慵）鱼，长尺许，合完淡干之，而都无臭气，要自疗漏血，不知何者是真？唐本注
云∶
此说云味辛，又言勿令中咸，此是 （居KT 切）鱼，非鲍鱼也。鱼去肠肚，绳穿，淡暴
使干，故
辛而不咸。《李当之本草》亦言胸中湿者良，鲍鱼肥者，胸中便湿。又云穿贯绳者，弥更不
惑。鲍鱼破开，盐 不曝，味咸不辛，又完淹令湿，非独胸中。且 鱼亦臭，臭与鲍别。鲍
、二鱼，杂鱼并用。鲍似尸臭，以无盐也； 臭差微，有盐故也。 鱼，沔州、复州作之
，余处皆不识尔。今注今考其实，止血须淡干，勿令中咸，入别方∶药用，则以盐 之尔。
臣禹锡等谨按蜀本图经注云∶十月后，取鱼去肠，绳穿淡者之，凡鱼皆堪食，不的取一色也
据陶注∶作药当用少盐，不知正何种鱼尔？又据《本经》云∶勿令中咸，是知入药，当少以
盐成之，有盐则中咸而不臭，盐少则味辛而臭矣！古人云∶与不善人居，如入鲍鱼之肆；
谓恶人之行，知鲍鱼之臭也。考其实，则今荆楚淡鱼，颇臭而微辛，方∶家亦少用。旧云沔
州、复州作之，余皆不出。审《陶注》及《图经》与《本经》，即所在皆可作之也。又据
鱼
有口小，背黄，腹白者为鲍鱼，而疗治与 鱼同。补益，主百病。今《图经》既不的取一色
，可淡干，此之为是也。
图经文具蠡鱼条下。
子母秘录∶妊娠中风寒热，腹中绞痛，不可针灸。干鱼一枚烧末，酒服方寸匕，取汗。
味辛，气味臭秽，性温，无毒。主治跌打坠伤、腿部筋脉拘挛抽搐、骨折，以及四肢瘀血阻滞不散，妇女崩漏下血不止。使用时不要让鱼肉浸透盐分。
陶弘景说：所谓“鲍鱼之肆”，是指它的气味臭秽，俗人称之为（音）鱼，字形似“鲍”，又说是因为用盐腌制而成。作为药物应当使用少盐且发臭的，但不知道具体是哪种鱼？又说穿在绳子上的也入药，方剂家中很少使用它。现在的这种鲍鱼其实是（音慵）鱼，长约一尺，完整淡干制成，完全没有臭味，虽然能治疗漏血，但不知道哪一种才是正宗的？《唐本草》注解说：这里说味道辛，又说不要让它咸，这是（居KT切）鱼，不是鲍鱼。鱼去掉肠肚，用绳子穿起，淡晒使干，所以味辛而不咸。《李当之本草》也说胸中有湿气者用此药效果好，而肥美的鲍鱼会使胸中更湿。又说穿绳子的，更加让人不疑惑。鲍鱼剖开，用盐腌渍且不暴晒，味道咸而不辛，而且完整浸泡变湿，不只是胸中受影响。况且（音）鱼也是臭的，臭味与鲍鱼不同。鲍鱼和（音）鱼，两种鱼混合使用。鲍鱼像尸体臭味，是因为没有盐；（音）鱼臭味稍轻，是因为有盐。（音）鱼，沔州、复州制作，其他地方都不认识它。现在注释并考证其实情，止血必须用淡干的方法，不要让鱼肉咸，进入其他方剂药用时，就用盐腌渍它罢了。
臣禹锡等人谨按：蜀本《图经》注解说：十月以后，取鱼去掉肠子，用绳子穿起来淡晒，凡是鱼都可以食用，并不专门选取某一种颜色。根据陶弘景的注解：作药应当用少盐，不知道具体是哪种鱼？又根据《神农本草经》说：不要让鱼肉咸，由此可知入药时，应当用少量盐制成，有盐则肉咸且不臭，盐少则味辛且臭！古人说：与坏人相处，就像进入卖鲍鱼的店铺；是说坏人的品行，就像知道鲍鱼的臭味一样。考证实情，现在荆楚地区的淡鱼，很臭且微辛，方剂家中也很少使用。旧时说沔州、复州制作，其他地方都不出产。仔细考察陶弘景的注解及《图经》与《神农本草经》，那么各地都可以制作。又据（音）鱼中，口小、背黄、腹白的称为鲍鱼，而治疗作用与（音）鱼相同。补益身体，主治百病。现在《图经》并不专门选取某一种颜色，可以淡干，这算是正确的。
《图经》的文字详细记载在蠡鱼条目下。
Taste pungent, odor foul, nature warm, non-toxic. Mainly treats falls and trauma, leg tendon spasms (leg cramps/tetany), fractures, blood stasis and blood bi (obstruction) in the four limbs that does not disperse, and metrorrhagia with continuous bleeding in women. Do not let it become salty.
Tao Hongjing said: The phrase "shop selling bao fish" refers to its foul odor. Common people call it [phonetic] fish; the character resembles "Bao," and it is also said to be because it is preserved with salt. When used as medicine, one should use the less salty and foul-smelling variety, but it is unknown exactly which kind of fish this is? It is also stated that those threaded on a string are used in medicine, but practitioners rarely use them nowadays. The current "Bao fish" is actually [phonetic] fish, about a chi long, dried intact without salt, having no foul odor at all. Although it can treat leaking blood, it is unknown which one is authentic? The *Tang Bencao* commentary states: This text says the taste is pungent and advises against salinity; this is [phonetic] fish, not Bao fish. After removing the intestines and viscera, the fish is threaded on a rope and sun-dried lightly, hence it is pungent but not salty. *Li Dangzhi's Bencao* also states it is good for dampness in the chest, whereas fatty Bao fish would increase dampness in the chest. It further states that the threaded ones cause even less confusion. Bao fish, when split, pickled with salt and not sun-dried, tastes salty and not pungent, and becomes wet from soaking, affecting not just the chest. Moreover, [phonetic] fish is also foul-smelling, but the odor differs from Bao fish. Both Bao fish and [phonetic] fish are used together. Bao fish smells like a corpse because it lacks salt; [phonetic] fish has a milder odor due to the presence of salt. [Phonetic] fish is produced in Mianzhou and Fuzhou, while other places do not recognize it. Current annotations and examinations reveal the reality: for stopping bleeding, light drying is required, avoiding salinity; when entering other prescriptions for medicinal use, it is then pickled with salt.
Minister Yuxi et al. respectfully note: The Shu edition of *Tu Jing* commentary states: After the tenth month, take fish, remove intestines, thread on a rope, and dry lightly. All kinds of fish are suitable for consumption, not specifically selecting one color. According to Tao's annotation: For medicinal preparation, less salt should be used, but it is unknown exactly which kind of fish this is? Furthermore, according to the *Shennong Bencao Jing*: "Do not let it become salty." From this, we know that for medicinal entry, it should be made with a small amount of salt. If there is salt, it becomes salty and loses its odor; if there is little salt, it tastes pungent and retains its odor! The ancients said: Living with bad people is like entering a shop selling Bao fish; this refers to the conduct of bad people, knowing the odor of Bao fish. Examining the reality, the current light-dried fish in Jingchu region is quite foul-smelling and slightly pungent, and is rarely used by practitioners. Old texts state it was produced in Mianzhou and Fuzhou, and not elsewhere. Carefully examining Tao's annotation, *Tu Jing*, and the *Bencao Jing*, it follows that it can be produced everywhere. Also, among [phonetic] fish, those with small mouths, yellow backs, and white bellies are called Bao fish, and their therapeutic effects are the same as [phonetic] fish. They tonify and benefit, treating hundred diseases. Since the current *Tu Jing* does not specify selecting one color, light drying is acceptable, and this is considered correct.
The detailed text of *Tu Jing* is under the entry for Li fish.
*Zimu Milu*: For pregnancy complicated by wind-cold-heat pathogens, with colicky pain in the abdomen where acupuncture and moxibustion are contraindicated. Burn one piece of dried fish to powder, administer with wine using a Fangcun Bi measure, aiming to induce sweating.