2. Wash hairtail repeatedly by hand, wash off the mucus on the surface of hairtail, and take it out under water control (washing hairtail with salt water can remove the mucus on the surface of hairtail, which is not easy to slide down, and is easy to handle when killing hairtail in the later stage; Second, it can deodorize hairtail, which is one of the best ways to deodorize hairtail.
3. Cut off the tail of hairtail with scissors.
4. Cut a small hole at the joint between the fin and the fish body with scissors.
5. Tear the fin gently with your hands.
6. Tear off the fins.
7. Cut a small hole at the joint between the fish head and the fish neck with scissors.
8. Hold the fish head with your hand and tear it gently.
9. The internal organs of fish can be easily taken out along the tear of the head. Never wash hairtail with hot water of about 75 degrees, because fish scales will melt when they meet hot water of 75 degrees.
Hairtail meat is tender and loose, the meat of hairtail is easy to digest and the nutrition is easy to absorb. Both fresh hairtail and frozen hairtail can be easily cooked into delicious food. Hairtail has a layer of white material. This white material is like a fish scale, not a fish scale. It is a "silver fat" formed by special fat, and it is very nutritious. However, due to long-distance transportation and long-term frozen storage, the silver fat on its body surface is easy to oxidize and deteriorate. Therefore, for the sake of taste and hygiene, it is best to scrape off the white material with the fish body surface. However, not many people do this.