Hairtail is popular for its tender flesh, few bone spurs, and delicious taste, and is often the first choice for many people to try seafood for the first time. However, you may notice that the hairtail fish sold in the market differ in morphology and characteristics. In particular, there are two main types of eye color for hairtails: "black-eyed" hairtails and "yellow-eyed" hairtails.
Although they are both hairtails, there are significant differences in price and taste. With the Spring Festival approaching, more and more consumers choose hairtail. In order to avoid unnecessary economic losses caused by ignorance, it is recommended that consumers understand the specific differences between these two types of hairtail fish before purchasing. Next, I will go into detail about the differences between "black-eyed hairtail" and "yellow-eyed hairtail" to help you make an informed choice when buying low-quality products.
1. Different appearance and taste
The black-eyed hairtail has a slender body, usually about 40 to 60 cm long and about three to four fingers wide, with a short head and a silvery-white dorsal fin. This hairtail has a long growth cycle, thin and firm skin, delicate meat, and relatively little fishy smell, so it is more suitable for cooking methods such as steaming or braised to highlight its delicious taste.
On the other hand, the yellow-eyed hairtail has a larger jaw and a wider body, reaching a length of up to 1 meter and a body width of about five fingers. The dorsal fin of this type of hairtail fish exhibits a yellowish hue and is generally large due to its rapid growth. Its flesh is plump, but the texture is slightly rough and loose compared to the black-eyed hairtail, and it has a strong fishy smell. Yellow-eyed hairtail is therefore more suitable for cooking methods such as deep-fried or misoyaki, which can effectively neutralize its fishy smell while adding flavor.
2. The venue is different
In addition to the differences in form and taste, the two also have their own origins. The main production areas are the Yellow and Bohai Seas and the East China Sea, which are located in the northerner waters of China, so the black-eyed hairtail is also often called "northern hairtail". The yellow-eyed hairtail fish mainly comes from the South China Sea, and there are also many imported yellow-eyed hairtail fish from Southeast Asia and Africa in the market. Because it is mainly produced in the southern seas, the yellow-eyed ribbon fish is commonly known as the "southern ribbon fish".
Next, we will share a delicious and simple home-cooked dish, dry-fried hairtail.
1. First of all, clean the two hairtail fish thoroughly, and remove the head, internal organs and tail. To ensure better penetration of the seasoning, cut some shallow openings on each side of the fish. After processing, the hairtail is cut into pieces of about 7 cm and placed in a basin to wash thoroughly.
2. Next, add the sliced ginger and green onion to the hairtail pieces, sprinkle with 1 gram of salt and 1 gram of pepper, and drizzle with 5 grams of cooking wine to remove the fishy smell. Stir well enough to coat the hairtail fillet evenly with the seasoning and marinate for 10 minutes. When the marinating time is up, remove the hairtail from the seasoning and lightly coat it with a layer of starch to ensure that the surface of the hairtail is dry so that it is crispier and does not splash oil when fried.
3. Then, boil the oil until it is 5 hot, and put in the hairtail fillets one by one. In order to avoid sticking, the hairtail should be formed quickly once it is in the pot, and at the same time, gently shake the pot to prevent the hairtail from sticking to the bottom. Keep the heat on low and fry the hairtail until golden brown on both sides, then remove it and drain the oil.
4. Next, increase the oil temperature to about 6 percent heat, and put in the hairtail again for re-frying, which takes about 30 seconds. The re-frying process makes the surface of the hairtail more charred and crispy. When finished, remove the hairtail and control the excess oil.
5. In the last step, arrange the fried hairtail neatly on a plate and sprinkle with some cumin and chili powder to increase the flavor. The result is a crispy and delicious fried hairtail that is both beautiful and delicious, suitable for all kinds of gatherings and families.
When buying hairtail, in addition to paying attention to distinguishing between black-eyed hairtail and yellow-eyed hairtail, you should also keep the following three points in mind: 1. Avoid buying those hairtail whose scales fall off in a large area; 2. If you find that the fish's eyes appear cloudy or sunken, it is best not to buy; 3. If the surface of the hairtail is covered with thick ice, it is not an ideal choice. On the contrary, the ideal hairtail fish should have the following characteristics: the scales are intact, the eyes are clear and bright, and the body shape is evenly proportioned. Such hairtail fish are usually fresher and have a better flavor. Keeping these tips in mind will help you pick the best quality hairtail fish in the market.