Seafood · FFET10469
Spanish mackerel (bayu)
A sea fish with spring and fall fishing runs, often minced for dumplings along the Jiaodong and Bohai coasts.
Sea fish, shellfish, sea cucumber, seaweed and the dried foods of the sea.
Bayu is a name for Spanish mackerels, often minced into dumpling filling around Jiaodong and Bohai Bay. Schools migrate north past the Shandong Peninsula in spring, with another fishing run in September and October.
What
Bayu refers to Spanish mackerels, including Chinese Spanish mackerel. The fish is eaten fresh, preserved with salt, or minced into dumpling filling.2,3
When
Chinese Spanish mackerel migrate north past the Shandong Peninsula in spring. Another fishing run takes place in September and October.1,2
Where
Spanish mackerels occur in the Yellow, Bohai, East China, and South China seas. Places where bayu dumplings are common include Yantai, Weihai, and Qingdao in Shandong, and Dalian in Liaoning.1,2,3
How
Around Jiaodong and Bohai Bay, bayu is often minced for dumplings. An account of the former fishery at Bayuquan in Yingkou also describes salting the catch on shore and a local dish of salted fish stewed with beans.1,2,3,4
Why
Spring bayu is plump and tender, making a juicy dumpling filling.2
Impact and influence
Bayu is a common ingredient in Jiaodong dumpling traditions, with bayu dumplings eaten in Yantai, Weihai, and Qingdao.2