How to peel the hairtail? How to peel the hairtail

Take the fish to the scales. Soak the hairtail in warm alkaline water for a while, then rinse it with clean water, and the scales will be clean. Blanch the hairtail in hot water at about 80 degrees Celsius for 10 to 15 minutes, then immediately move it into cold water, and then use a brush or hand scrape to quickly remove the scales.

Then soak the hairtail in warm water, and then use the threshed corn cob, rub back and forth, the scales are easy to remove and do not hurt the meat.

According to my observation, the hairtail has no skin, it only has a layer of scales, which is what you can see, and the silver powder on its body has such a silver powder, which means that the hairtail is very fresh, and the silver powder also contains calcium, iron and other substances, if you want to remove it, you can use a steel wool ball, or you can also use the corn cob that has eaten the corn kernels, wash the corn cob after use, and reuse it in the future

Hairtail fish does not need to be peeled, the gills and internal organs can be removed, and the hoarfrost on the outer skin will not affect the taste of the fish.

Tool: Steel Wool.

Operation steps: 1. Prepare the hairtail fish to be scaled.

2. Rinse the surface of the debris first and control the moisture.

3. Grab the neck of the hairtail with your left hand, and gently wipe it on the surface of the hairtail with a steel wool ball with your right hand.

4. This is a hairtail fish with good scales, and then rinse off the foreign matter on it with clean water to make dishes.

Soak the hairtail in alkaline water for a while, and then scrub it with a cleaning ball, it will be easily washed and the fish will not be fishy.

Blanch it with boiling water, and then wipe it clean with your hands.

Taking half of the fish as an example, the operation steps are as follows:

1. Spread half of the fish meat on the board, hold the knife in one hand, hold the tail of the fish with the other, and use the knife to cut a hole from the connection between the tail and the skin.

2. The hand that grasps the fishtail excitation letter can not be loosened, and the hand holding the knife slowly sticks to the fish skin along the mouth and shakes the knife forward.

3. Shake the knife to the place where the fish is thicker than the lead (note that the knife is always sticking to the fish skin).

4. Cut the last connection, the skin and meat of the fish are completely separated, and the skin is completely removed.

The white color on the hairtail does not need to be removed. The white skin on the hairtail is called "silver fat", which is a special layer of skin, rich in special fat, its nutritional value is high and there is no fishy smell, so it generally does not need to be removed. When washing the hairtail, you must try to keep this layer of white silver grease, do not deliberately scrape the silver scales, and do not use hot water higher than 75 degrees to soak the hairtail fish, because the silver grease will melt when it encounters 75 degrees of hot water, which will cause a waste of precious nutrients.

Tips for choosing fresh hairtail: 1. Look at the gills Choosing fresh hairtail mainly depends on whether the gills of the fish are bright red, the more bright red, the fresher; Look at the silver-white "scales" on the fish (the hairtail fish actually has no scales) to see if they have fallen, and if they fall too much, they will not be fresh. The gills are one of the most important criteria for distinguishing how long after the fish dies, the fresher the gills, the redder the gills, the blood has not yet coagulated, or the color is bright red.

2. Look at the fish maw to see if the fish maw has become soft and cracked, and the soft and cracked ones are not fresh; The cracked hairtail is actually a crack that occurs after a long time of refrigeration, but now there are few fresh hairtail fish sold in the market, and it is frozen on the ship after fishing at sea. Offshore hairtail is generally larger than offshore hairtail and has a similar taste.

The tool you need to prepare to peel the skin of the fish: scissors.

The specific steps are as follows:

1. First of all, use the prepared scissors to cut off all the fins of the whole body of the peeled fish.

2. Then, cut a long hole in the belly of the peeled fish with scissors.

3. Gently pick up the fish skin with your hands and use scissors to cut an incision in the fish skin.

4. After cutting the incision, pinch the fish skin with your hands and tear the fish skin homeopathically.

5. Next, use both hands to peel off the skin of the whole body of the fish.

6. After some operation, the skin of the peeled fish is cleaned.

1.Remove the fish skin: wash the fish skin with vinegar, wash the disemboweled herring, smear the fish body with vinegar, and gently scrub it;

2.Hot water scalding: Then use hot water to blanch the fish body, the whole process does not take too long, only 2-3 minutes;

3.For fish scalded in hot water, use a knife to make a small incision in the body of the fish and tear off the skin of the fish;

Blanch it with hot water and tear it off by hand.

There are two ways: one. The boneless fish fan is spread on the vegetable pier, the meat side is facing up, the knife is slowly cut from the middle, the knife skin is stopped, the knife body is at a 30-degree angle along the fish skin to push forward, after cutting off a piece of fish, turn around and hold the fish skin knife body at a 30-degree angle along the fish skin to push forward and cut down, so that the fish skin is whole and the fish meat is two pieces.

Two. After the knife is cut from the position near the tail to the skin, the blade is pushed forward along the skin at a 30-degree angle, so that the skin and flesh are intact.

Ingredients: 1 fish, a plate of vinegar, appropriate amount of boiling water.

How to make:1Remove the fish skin: wash the fish skin with vinegar, wash the disemboweled herring, smear the fish body with vinegar, and gently scrub it;

2.Hot water scalding: Then use hot water to blanch the fish body, the whole process does not take too long, only 2-3 minutes;

3.For fish scalded in hot water, use a knife to make a small incision in the body of the fish and tear off the skin of the fish;

There is always a layer of white on the surface of the hairtail, if it can't be cleaned, the hairtail will be very fishy, so do you know if there is any way to remove it?

The scales of the hairtail fish are firmly attached to the body of the fish, and it is not easy to wash it by hand, and it is time-consuming to scrape with a knife. If you put the hairtail in water at about 80 degrees Celsius, blanch it for 10 seconds, immediately immerse it in cold water, and then brush it with a brush or scrub it with a cloth, and the scales will be removed quickly. However, it is recommended that you add some salt and ginger when cleaning, so that the taste of the fish will not be affected by foreign objects when cleaning.

The fishy smell and greasy on the hairtail are large, and it is difficult to wash it with water, so you can soak the hairtail in alkaline water first, and then wash it with water, it will be easy to wash, and there is no fishy smell.

Home-style braised hairtail method, the meat is delicate and delicious.