Second, fat, wide and big are basically cultured products.

Third, wild and farmed products can be distinguished from hairtail in color and size.

Fourth, the taste can distinguish between wild and cultured products.

Fifth, you can see the taste from the meat quality.

Sixth, the wild taste is good, and the taste of farming is very different, which is not as good as wild hairtail.

Seven, wide and thick fat hairtail is not as good as narrow and small hairtail.

Eight, the choice of hairtail should be correct.

Senior foodies tell you that narrow is good.

Choose wild hairtail, not cultured.

Wild animals have a sharp head and a short tail. The meat is fresh and tender. The same cooking method, wide meat is obviously firewood, not easy to taste.

At present, there are many broadband fish on the market, which look particularly big. They look really good, but their taste and taste are not very good.

So I suggest you find a good sales channel and buy wild narrow-band fish. The only drawback is that it's too small. I can't eat it after a few bites.

I hope my answer is helpful to you.

Hairtail is generally called "saury" here, and it is a common fish species on our table because of its huge output. Especially during the Chinese New Year, every household will prepare some, either fried or stewed, to entertain relatives and friends.

Hairtail is a special and delicious marine fish. We have a saying here that Cargill fish head, Spanish mackerel tail and saury belly are the most delicious! It is the belly of hairtail and the essence of hairtail. It is also the most plump and delicious meat of hairtail.

Hairtail used to be sold in cold storage, and the quality was judged by fingers! That is, put your fingers together to measure the width of hairtail. The wider the hairtail, the higher the price. Hairtail is generally more than three fingers wide to have the acquisition standard of refrigeration. Hairtail is worthless and will not be bought in the cold storage. So the wider the hairtail, the better. Narrow-band fish must be much cheaper because it is small and has less meat.

At present, the selection of hairtail can not be simply measured by width and narrowness, because: Conclusion: The wider the hairtail, the better, but the most important thing is to look at the place of origin. If hairtail is from the same origin, the wider the better. Otherwise, I'd rather choose narrow ones than import hairtail from the South China Sea, because domestic waters produce the smell of fish.

Hairtail in seawater is not very wide and the meat is not very thick, because there are almost no hairtail all year round. So if hairtail is big, it is probably not seawater, but fresh water, or fish in the freshwater estuary. Moreover, the color of hairtail in seawater is a little greener than that of mixed water, which is white. Mixed water hairtail also has very large bone spurs, which is also a difference.

The thick and wide hairtail is not as delicious as the narrow one.

How to select frozen hairtail

1, depending on the body shape. If the fish is full and symmetrical, the body shape is complete, the fish is hard and not bent, and the meat is thick, it is a good hairtail. If the color is dull and the meat is soft and shrinking, it is generally inferior hairtail.

2, look at the choice of fresh hairtail mainly depends on whether the fish's gills are bright red, the more bright red the fresher.

3, look at the eyes If the fish's eyeballs are convex, black and white, clean and dirt-free is good; If the eyeball sinks, it is secondary to have a white mask on it.

4. Look at the fish's body. The fish body is grayish white or silvery gray, not yellow, and yellow means stale (yellowing is fat oxidation of silvery scales). At the same time, see if the silvery "scales" are evenly distributed (hairtail actually has no scales). Silver-white fish scales have high nutritional value and contain thioguanine. If it falls too much, it means that the fish will not be fresh when repackaged, and its nutritional value will be greatly reduced.

5, look at the fish belly to see if the fish belly is complete, soft, and damaged. If the fish belly is damaged, it means that it has been in a non-frozen environment for a long time and must be rotten.

6, look at the hairtail with good weight and quality, each one is above 0.5 kg. Hairtail with poor quality, each weighing about 0.25 kg.

7, look at the ice layer frozen hairtail, but also pay attention to the ice layer on the fish. Some hairtail is very cheap, but the weight of ice is twice that of hairtail. It's not cost-effective to buy it cheaply, and there is no ice. This kind of fish is expensive, but you can see that its silvery scales are falling off a lot (the ice layer protects the scales). Therefore, when shopping, you should choose something with moderate ice degree, so that you can buy it back and keep it, so as not to remove the silvery scales.

Nutritional value of hairtail

Hairtail has higher fat content than common fish, and most of them are unsaturated fatty acids, with long carbon chain, which can lower cholesterol.

The scales and silver oil layers of hairtail also contain 6- thioguanine, which is beneficial to the adjuvant treatment of leukemia, gastric cancer and lymphoma.

Hairtail is rich in magnesium, which has a good protective effect on cardiovascular system and is conducive to preventing cardiovascular diseases such as hypertension and myocardial infarction. Regular consumption of hairtail also has the effects of nourishing liver and blood, nourishing skin, caring hair and keeping fit.

The iodine contained in hairtail can not only maintain thyroid function, but also promote metabolism.

Hello, I'm home-cooked Feng, and I'm glad to answer your question. Generally speaking, hairtail in seawater is not very wide and the meat is not very thick, because there is almost no hairtail all year round. Therefore, if hairtail is large, it probably comes from mixed water, fresh water or fresh water estuary instead of seawater. Moreover, hairtail in seawater is a little greener than that in mixed water, and the color in mixed water is white. Mixed water hairtail often has a particularly large bone spur, which is also an example.

Thick and wide hairtail, thicker meat is not fragrant, not as delicate and delicious as narrower meat!

In fact, choosing hairtail is not just about width. Let me talk about how to choose a good hairtail.

First of all, when we choose whether hairtail is fresh, the most primitive way is to smell it at close range. If you don't smell strong fishy smell, it means that it is normal fresh hairtail. If you smell strong fishy smell, you'd better not buy it.

Secondly, just look at the appearance of hairtail. Fresh hairtail should be grayish white or silvery gray. If a hairtail appears yellow, it means that it has been stored for a long time, or it has been stored for a while and is not fresh. Furthermore, when we choose hairtail, we can look at the phosphorus on the fish. Phosphorus on fresh hairtail will be evenly distributed, otherwise, hairtail is not fresh.

Finally, when selecting hairtail, we should also pay attention to whether the belly of hairtail is damaged or softened. If the belly of hairtail becomes soft or damaged, it means that hairtail is not fresh for a long time and will soon deteriorate. Because the decay of fish starts from the abdomen, if the abdomen of hairtail is damaged or softened, it means that hairtail may have been stored for a very long time.

Hairtail is a kind of seafood that many people like to eat, and its price is higher than that of ordinary fish. Hairtail has high nutritional value and medicinal value. Supplementing qi and blood, nourishing the liver and protecting the stomach are also good for the intestines. Because hairtail lives in the deep sea, people will live for a short time because of the change of air pressure, and basically they will die, mainly because their growth environment is different from other fish.

Thank you for your invitation. It is not recommended to buy too big and too wide with fish. Relatively speaking, too big fish is older, the meat quality will be relatively rough, and there may be more harmful substances such as environmental pollutants. In order to avoid related security risks, it is not recommended to buy "big fish". Please select "hairtail of moderate size".

What is often seen in the market is large and small, and the larger one belongs to imported goods, which is far from the sea. This hairtail is old because it grows for a long time. The small ones are made in China and fished offshore. Under normal circumstances, their growth cycle is generally not too long, so the meat is fresh and tender.

Say that well, mainly depends on how you plan to cook and what kind of food you cook. The general practice of bringing fish is nothing more than burning and dry frying. If you eat, it is recommended to braise in soy sauce, and if you drink, it is dry-fried. Therefore, narrow-band fish is suitable for burning, the meat is tender and delicious, and wide-band fish is suitable for dry frying, and the meat is tight and chewy. As for these two methods, they are also very simple. I wrote that it is also good for everyone to cook and eat by themselves. According to me, the taste is absolutely the same as that in the restaurant.

Braised hairtail, washed hairtail, cut into pieces, about the length of the little finger, two mushrooms, one green pepper cut into diamond pieces, onion ginger, starch, oyster sauce, sugar, salt, monosodium glutamate, chicken essence, pepper and soy sauce. Cooking wine, white wine, beer, anything you have at home.

Practice: First marinate hairtail with onion ginger and wine 10 minute to remove fishy smell, then stick starch and fry until golden brown, with little oil in the pot. Stir-fry onion and ginger, add one spoonful of oyster sauce (spoon for children) and half a bowl of water, color with soy sauce, three spoons of sugar, half a spoonful of salt, monosodium glutamate, half a spoonful of chicken essence and half a spoonful of pepper, then add mushrooms and fried hairtail, and burn.

Dry-fried hairtail is fried in the same way as braised hairtail, but the difference is that dry-fried hairtail must be fried with high oil temperature, so that it can be fried well. Dry hairtail, stir-fry hairtail, immediately sprinkle with chopped green onion, salt, chicken essence, Chili noodles, pepper noodles, and a little thirteen incense [flash] (pay attention to details, thirteen incense must be less.

That's all. If you feel something is wrong, welcome to discuss [yeah] [yeah] [yeah].

Generally speaking, broadband fish is not as delicious as narrow-band fish.

Thick and wide hairtail, with thick meat and heavy fishy smell, is not easy to taste. Wide-band fish and fishbones are wide and big, and their spines are particularly large, so they are not as delicious as narrow ones. In fact, when buying hairtail, you should pay attention to the eyes of hairtail. Small eyes offshore, delicate fish, delicious, especially fragrant! !

Generally speaking, hairtail in seawater is not very wide and the meat is not very thick, because there is almost no hairtail all year round. Therefore, if hairtail is large, it is probably not seawater, but fish mixed with water, that is, fish where fresh water or fresh water enters the sea. In addition, hairtail in seawater is a little greener than that in mixed water, and the color in mixed water is white, and hairtail in mixed water often has particularly large bone spurs.

The thick and wide hairtail is not as delicious as the narrow one.

Hello, everyone. I'm glad to answer your question. I think it's better to be a little narrower, three fingers wide.