Do you need to scrape scales with hairtail?
Fresh hairtail does not need to be scraped.
The silvery substance on the skin of hairtail is actually not its scales, but a layer of skin made of special fat, called silver grease. It is rich in nutrients, not only protein, iron and iodine, but also lecithin and a variety of unsaturated fatty acids. In addition, it also contains 6- thioguanine, a natural anticancer substance, and other rare nutrients. Therefore, when you eat hairtail, try not to scrape off this silver scale.
If it is frozen hairtail, if the freezing time is too long, the scales fall off and the smell is heavy, this kind of fish can scrape the scales. Generally, the scales can be wiped off with a cleaning ball.
How to remove fish scales from hairtail
If it is frozen hairtail, the freezing time is too long, or the hairtail itself is not fresh enough, and the color of silver grease looks yellow and gives off an odor, it can no longer be kept. For people who are sensitive to the fishy smell of hairtail, you can also scrape off the silver grease before cooking. If the scales fall off and the smell is heavy, this kind of fish can scrape scales.
Two methods are recommended here.
1, hot water method. Prepare a pot of cold water first, and put ginger slices and salt in it. Scald the hairtail in 80℃ hot water for 10 second, then immediately take it out and soak it in cold water. After soaking for about three minutes, you can easily rub the silver grease clean.
2. Alkaline water method. Add some alkaline noodles to clear water and soak hairtail for a while, and the silver grease will fall off easily.
How to distinguish swordfish from hairtail?
Hairtail is a kind of marine fish that can often be seen in the market. It is long and narrow in shape, affordable and delicious. The appearance of hairtail is very consistent with its name, just like a long silver belt. Another feature is that its mouth is particularly ferocious, with sharp teeth and prominent big eyes.
Hairtail is affordable, delicious, diverse and nutritious. If you do, you can braise in soy sauce, dry fry, sweet and sour, and steam.
Swordfish is more expensive, and its shape is much shorter than that of hairtail. It is streamlined from the abdomen to the tail and looks like a knife. It is almost impossible to eat saury in the north, and it is becoming more and more rare in the south.
Swordfish is a migratory fish. It usually lives at the mouth of the Yangtze River. Every spring, it goes upstream along the Yangtze River to find a suitable spawning ground, and then swims back from the Yangtze River. Swordfish are sky-high nowadays.