How to pick a hairtail is good, how to choose a hairtail

China's Zhoushan hairtail fish is recognized by the common people as a good hairtail, and it is also a common domestic hairtail, which can be steamed or braised in a braised manner, fresh but not fishy, the meat is thick and smooth and tender, and even the air is wafting with "umami" after cooking, and is known as "the most delicious hairtail fish in the world". When we buy hairtail, remember to buy more hairtail fish from Zhoushan, and remember to choose "three small and one thick" hairtail fish, which is tender and delicious, and has a small fishy smell.

The "three smalls" of Zhoushan ribbon fish

1. Small size.

Zhoushan hairtail is smaller, the meat is thin and delicate and there is no stone bone on the back, the length is generally less than 1 meter, if the Zhoushan hairtail fish bought home is long and big, then you should pay attention to whether you buy Zhoushan hairtail.

2. Small eyes.

Small eyes are the biggest feature of Zhoushan hairtail, so Zhoushan hairtail fish is also known as "small eyed hairtail", the eyes are small and black, and through the eyes can also judge whether the hairtail is fresh, if the eyes are transparent and black and bright, it is relatively fresh in the near future, if the eyes look like a layer of fog, some blurry, it is a hairtail fish that has been frozen for a long time, and it will be more fishy.

3. Small head. In addition to its small size and small eyes, the head of Zhoushan hairtail fish is also smaller than that of other species of hairtail, which is an obvious feature that can be paid more attention to when selecting.

Zhoushan's "one thick" with fish

Thick body type. Under the same weight, Zhoushan hairtail will be more "thick" than other varieties of hairtail, and the body appears more plump, and the belly of Zhoushan hairtail fish can be as thick as two or three fingers with your fingers, so when buying, if you see that Zhoushan hairtail is a flat and long body, not a fat body, most of them are not authentic Zhoushan hairtail.

When you buy fish, look at the activity of the fish, and you can see if it is fresh.

Choose a fish with bright red gills and many silver-white scales.

The main focus of fresh hairtail fish is the bright red apricot gills, and the brighter the red, the fresher it is. Look at the silver-white scales on the fish, in fact, there are no scales) whether they have fallen off, 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 is dead, and the fresher the carp, the redder it will be, which should be because the blood has not yet coagulated, or it is still bright red.

Choose the region, China's East China Sea hairtail fish is better, the head is more pointed and narrow, not the kind of head wide and wide. The tail should be slender, and the back must not have the kind of bead-like bone joints, which is a foreign hairtail, which we commonly call the Korean hairtail, and the taste is poor. The fish in China's mountains and rivers are big and fat, but foreign countries are not so delicious.

Observe the shape of the hairtail

The hairtail that has just been caught and immediately frozen and stored will have black and white eyes that look clear and translucent, and such a hairtail will be very fresh. If you see a hairtail with cloudy eyes and a layer of whiteness and sunken eyeballs, it means that such hairtail has been stored for a long time and is no longer fresh, so don't buy it.

A well-preserved quick-frozen fresh hairtail fish looks complete, plump and well-proportioned, and the meat is thick and undamaged. If the hairtail fish looks dull and damaged, especially if the fish belly is intact or not. If the belly of the fish is broken, softens and detaches or breaks when touched, it means that the fish has been stored for a long time without freezing and is no longer fresh.

Introduction: The hairtail is fried and eaten, the braised taste is good, and the hairtail has few bones and tender meat, which is very suitable for the elderly and children. How can you buy a good hairtail, let's share with you a few precautions for choosing hairtail.

Look at the body shape

If the fish is full and symmetrical, the body shape is complete, the fish body is hard and not bent, and the meat is thick, it is a good hairtail. If the color is dull and dull, the flesh is soft and shriveled, and it is generally an inferior hairtail.

Look at the gills

The main reason for choosing fresh hairtail is to see if the gills of the fish are bright red, and the brighter the red, the fresher it is.

Look at the eyes

If the fish's eyeballs are protruding, black and white, clean and free of dirt. It's good; If the eyeball is sunken, a layer of whiteness on the eyeball is secondary.

Look at the fish body

The body of the fish is grayish-white or silvery-gray, and the yellow color is yellow, indicating that it is not fresh (yellowing is the oxidation of fat from silvery-white scales). At the same time, look at whether the silver-white "scales" are evenly distributed (the hairtail fish is actually without scales) has not fallen, the nutritional value of the silver-white scales is very high, it contains hexathioguanine, if it falls more, it means that the number of times it is poured is more, it is repackaged, the fish is not fresh, and the nutritional value will be greatly reduced.

Look at the fish maw

See if the fish maw is intact and whether it has become soft and damaged. If the fish maw is damaged, it means that it has been in a non-frozen environment for a long time and must be rotten.

Look at the weight

The weight of each hairtail is more than kilograms. Poor quality hairtail fish, each weighing about kilograms.

Look at the bridge and the ice

Frozen ribbon fish also Wang Xin should pay attention to the ice on the fish, some of the ribbon fish is very cheap, but the weight of the ice is twice that of the ribbon fish, it is not cost-effective to buy cheap and eat, and there is no ice, this kind of fish ** is high, but you can see that its silver and white scales fall off a lot (the ice has the effect of protecting the fish scales). Therefore, when we buy, we should choose those ice layers that are moderate, so that we can buy them back and keep them so that they will not get rid of the silver scales.

Hairtail fish is commonly known as "saury" here, and because it used to be produced in large quantities, it is a common species of fish on our table here. Especially during the Chinese New Year, every household will prepare some, or fried or stewed to entertain relatives and friends.

Hairtail fish is a particularly delicious species of marine fish, and we have a saying from the state that "the head of the fish in Jiaji, the tail of the mackerel, and the belly of the saury are the most delicious"! It is said that the belly of the hairtail fish is the essence of the hairtail. It is also the most plump and delicious hairtail in the whole body.

Hairtail fish used to be sold in cold storage, and the quality was judged by the fingers! That is, put your fingers together to measure the width of the hairtail, the wider the hairtail, the higher the **. Generally, the width of the hairtail fish must reach more than three fingers in order to have the purchase standard of cold storage.

Small hairtail fish is not valuable, and cold storage will not be purchased.

Therefore, the wider the hairtail, the better, and the narrow hairtail must be much cheaper, because it is small and has less meat. Now the selection of hairtail fish can no longer be measured by simple width and narrowness, because: in recent years, our Bohai Bay saury, because of the depletion of fishery resources, has almost "disappeared", it can be said that it is rare!

Most of the hairtail fish sold in the market are hairtail from the Yellow Sea and hairtail from the south. The hairtail produced in the south and imported hairtail fish have a very obvious feature: they are large, relatively wide, and have yellow eyes.

This kind of fish can be said to have no umami flavor of hairtail, and some fish still have hard bones on their bodies, which is not delicious at all. Can only be used for frying and marinating. If you choose the hairtail simply by the width of the fish, it is difficult to eat the delicious taste of the hairtail, so you need to use these methods to select the hairtail

Look at the head: Generally, the hairtail produced in China has a small head and teeth that are not exposed. The imported hairtail and the South China Sea hairtail have large heads and exposed fangs.

Look at the eyes: The hairtail fish produced in the domestic waters, whether it is Zhoushan or Diaoyu Island, or the Yellow Sea and Bohai Bay, are basically small-eyed and black-eyed. The imported hairtail fish or the hairtail fish from the South China Sea are basically yellow-eyed, which is easy to distinguish.

The yellow-eyed pie fish is definitely not tasty.

Look at the scales of the fish: Fresh chilled hairtail fish, the basic scales are shiny, and the good ones will return to the brightness. And the scales of the fish like silver powder did not fall off much, and the meat inside did not leak. If the scales are incomplete and the hairtail has no luster, then the freshness and taste will be much worse.

Look at the integrity of the fish body: the body of the hairtail fish is not broken, especially the part of the head and the body that is not broken, the body of the fish is not yellow, black, is the normal color of the hairtail, such a hairtail is a better hairtail.

Conclusion: The wider the hairtail, the better, but the most important thing is to look at the place of origin. If the hairtail is from the same origin, the wider the better. Otherwise, it is better to pick a narrow point than to choose the South China Sea and imported hairtail fish, because the domestic sea area has the smell of fish.