The second is hairtail. We often see frozen hairtail in seafood markets or supermarkets, and rarely see fresh hairtail. This does not mean that the hairtail is not fresh, but that people can only eat such hairtail. Since hairtail is a deep-sea fish, after being caught, it leaves the water and loses atmospheric pressure. The hairtail cannot adapt and will die soon. It can only be frozen quickly to ensure that the hairtail will not deteriorate and the umami flavor will be preserved in the hairtail meat. Because hairtail is a deep-sea fish. Breeding is difficult and the cost is too high, so the hairtails currently on the market are all caught wild hairtails. Small grouper. This kind of fish looks very small, but it is delicious and has very few spines, so everyone likes to eat it. However, it has strict requirements on the growth environment. It can only live in places with many rocks and strong currents, so it is not suitable for artificial breeding. It also has another name: tiger fish, so today's small groupers are basically wild. Many seafood gift packages contain this fish. Horse-faced fish is also known as rubber fish. This fish is a typical ugly fish, but it has connotation. The meat is very delicate and delicious. At the foot basin, the skinned fish can also be directly processed into sashimi for consumption. The output of skinned fish is very high, and because the market consumption is relatively niche, that is, not many people eat it. Therefore, there is no market and no capitalists are interested in investing in breeding. So when you encounter skinned fish, don’t dislike it just because it doesn’t look good. It’s actually very delicious.