This is the result of fat oxidation on the surface of hairtail. Hairtail is a kind of fish with high fat. When it is not well kept, the fat on the surface of the fish will be oxidized rapidly due to a large amount of air contact, and the oxidized products will make the surface of the fish yellow. It can be seen that the yellowing of hairtail is the beginning of fish deterioration. Try not to buy yellow fish; If you buy it, eat it in time.

Preservation of hairtail: clean hairtail, dry it, chop it into large pieces, put some salt and cooking wine on it, put it in your pocket, and then put it in the refrigerator for freezing. Keeping it below zero can double the freshness, so it can be preserved for a long time and preserved for taste. If it is not frozen, it should be eaten as soon as possible.

Extended data

Nowadays, hairtail on the market can be roughly divided into two categories. The chilled hairtail with good quality has complete scales, bright silvery white, full fish eyes, dark red gills, no odor and no broken stomach. This kind of hairtail scales can't be wiped off, and it is most suitable for steaming hairtail and stewing hairtail with cakes, so that you can eat the natural delicious taste of hairtail.

Hairtail has high nutritional value, containing17.7g of protein, 4.9g of fat and 29g of vitamin A per 100m. The price of hairtail is "close to the people" and it is a sea fish with high cost performance.

Source of reference: People's Daily Online-Eating seafood with seasons: Hairtail in spring has good meat quality and high nutritional value.