We all know that hairtail is a relatively common delicacy. It has a delicious taste, tender meat, and rich nutrition. It tastes particularly delicious and is very popular among people. Many people like to eat hairtail. . There are many kinds of hairtail, including whole hairtail, frozen hairtail segments, etc. Generally, hairtail segments are cheaper than hairtail, so why are hairtail segments so cheap? Let’s take a closer look below! Why are cut hairtails in supermarkets cheaper than whole ones? 1. The quality of the fish varies from place to place

Hairtail sections in supermarkets are generally imported hairtails, and some are hairtails produced in the South China Sea. These hairtail fish have a hard bone inside, which makes them unpalatable. Whole hairtails are generally produced locally and taste much better than cut hairtails.

There are several famous hairtail producing areas in our country, such as the hairtail from the Zhoushan Islands, the hairtail from the Diaoyu Islands, the hairtail from the Bohai Bay, and the hairtail from the Yellow Sea, all of which are relatively expensive. 2. Different processing methods

The processed hairtail segments are frozen in ice-coats. Although the unit price looks cheap, the water content also takes up a large amount. Anyone who understands knows that if marine fish are soaked in fresh water, their scale will increase greatly. Many fishmongers who collect fish at the beach use fresh water to wash the fish, and then sell them back to the market for the same price as the ones purchased at the beach. In fact, what you earn is "water money"! The principle of hairtail segments is similar to it, and shrimps in ice clothes are relatively cheap.

Whole hairtail is used to let consumers know where it comes from. In addition, it is usually caught and kept fresh with ice. The transportation distance is relatively short, so the selling price is higher. 3. The taste of the two kinds of fish is very different.

The whole hairtail has the unique fragrance of hairtail, especially the fresh hairtail without broken belly and the skin of the fish is shiny with silver powder. With a simple stew, you can enjoy the unique umami flavor of hairtail. The hairtail sections in the supermarket can only be used for frying, and the other methods taste very bad. They basically have a fishy smell and cannot taste the fish.

The current price of hairtail from Bohai Bay and hairtail from Zhoushan fishery may cost dozens of kilograms of hairtail segments per kilogram, but the supply is still “in short supply”! This shows that consumers are aware of the goods and “cheap goods are not good” "That's the last word.

Fish should generally be eaten fresh. The freshness of a whole hairtail is much better than that of hairtail that has been frozen for an unknown period of time. The price is naturally much more expensive! Hairtail What is the reason for the big price difference between segmented and whole hairtails?

Frozen hairtails in segments in supermarkets are cheaper than whole hairtails. The first reason is the difference in origin; the second reason is the weight of ice.

We here in Weihai divide the common hairtails on the market into two types: one is called southern hairtail, which is generally caught in southern my country and some foreign tropical areas; the other is called local hairtail, which is generally caught in the Bohai Bay in the north. Produced nearby.

The prices of different types of hairtail vary greatly.

Depending on the origin, freshness, and whether it is intact or broken, the price of hairtail can vary several times or even more than ten times. The key is that the local hairtail (Bohai Sea) has always been in short supply. If there are some festivals, the local hairtail is even more expensive and cannot be bought at all.

The simplest way to distinguish between southern hairtail and local hairtail (Bohai Sea):

Look at the eyes. The southern hairtail fish has yellow eyes, while the local swordfish has white eyes.

Southern hairtail is larger and wider, has harder spines, has a strong fishy smell, and has rough meat. It is not suitable for steaming, but is suitable for braised and fried. Local hairtail is smaller, fatter, and has tender meat. Not too fishy, ??perfect for steaming.

As for the frozen hairtail hanging on the ice, it is equivalent to selling some water for the price of fish, so I won’t harp on it.

In addition, hairtail cannot yet be cultivated on an artificial scale, so all you can buy are wild hairtail. What is the difference between hairtail segments in supermarkets and whole hairtails?

First of all, hairtails from different origins will have different prices. We are in Qidong at the mouth of the Yangtze River. There is Lusi in Qidong. The hairtails here are said to be The best hairtails are silvery and shiny all over. The ones from other places are silver but black. Their eyes are smaller than those from other places. The size ratio of the head to the body is not as obvious as those from other places. , so the hairtail here, even if purchased locally, far exceeds the hairtail transported from other places.

Secondly, the taste of hairtail caught at different times is different. The meat quality of hairtail caught in spring and autumn is not as good as that in winter. In winter, hairtail fish reserves a lot of fat, has a delicate texture, and tastes a bit different. It feels fat. Some people here also call it oil strips, and the price is several times different. In addition, due to the Spring Festival, hairtails before the Spring Festival cost hundreds of yuan for larger ones, and only one or twenty yuan for ordinary-sized ones. look like.

Another point is that many frozen hairtails have been frozen for a long time, and the color looks a little yellow. Freezing hairtails for a short time will not affect the taste, but it will be different if it is frozen for a little longer. We won't even eat it. We who usually eat little seafood can't tell the difference, especially after braised in soy sauce. How to choose a delicious variety of hairtail 1. Look at the head of the hairtail

Generally, domestic hairtail has a small head, a pointed mouth, and small black eyes.

The outbound hairtail has a long head and mouth, and the exposed teeth are relatively long. The eyes are large and yellow in color. 2. Look at the size

Nowadays, the best domestic hairtails are generally about one pound, and those over two pounds are almost invisible in the market.

There are many imported hairtails that are large in size and weigh more than two kilograms. Such hairtail bones have hard bones in them and are not tasty at all. The meat is thick and has no umami flavor.