Text: Prangming
Edited by Prangming
Preface
Hairtail fish is not only tender and less spiny, but also has high nutritional value, which is one of the first choices for many people to buy seafood.
However, careful people will find that the hairtail fish is not only different in length, width and width, but also in the color of the eyes.
It is recommended that you must understand the difference between "black-eyed hairtail" and "yellow-eyed hairtail", and you will not suffer a loss if you buy it again.
What are the ways to distinguish the "black eyes" and "yellow eyes" of hairtail fish?
From the outside, the black-eyed taro is relatively short.
The whole body is in a long and flattened state, about the width of a person's three to four fingers.
The length of the whole fish is about 40~60 cm, and the fins on the back appear a silvery-white color.
In addition, the scales on the body of the fish are relatively easy to fall off, and the bones are small and fat.
There is no convex bone on the back spine, and the flexibility is relatively high, and the growth cycle is long.
The skin of the fish is thin, the meat is firm, the taste is fresh and delicate, and the fishy smell is small, which is suitable for steaming or braising and other cooking techniques.
Hairtail fish with yellow eyes have significantly larger jaws and body widths that are as wide as five fingers of the human body.
The length of the whole fish is about 1 meter, and the flesh is quite fat, and the dorsal and dorsal fin is pale yellow.
The eyes of the whole fish will take on a bright yellow color, and its growth cycle is relatively fast.
The size is generally larger and longer than the black-eyed hairtail, and the flesh is relatively less delicate than the black-eyed hairtail.
The taste is relatively rough and loose, and the fishy smell is relatively heavy, which is more suitable for deep-frying, sauce and other cooking methods.
In addition to these black-eyed hairtail fish, because the meat is delicate and delicious, it is even more delicious and sweet after cooking.
Yellow-eyed hairtail is relatively hard and requires clever cooking techniques to achieve the best taste.
These two species of hairtail fish with different eye colors not only have obvious differences in appearance, but also have very different living environments.
Most of the black-eyed ribbon fish are produced in the Yellow and Bohai Seas and the East China Sea, which are more northerly, and are also known as "northern ribbon fish".
This is also the main factor that makes the black-eyed hairtail fish have a small fishy smell, delicate meat, and delicious when cooked.
The yellow-eyed hairtail fish is a hairtail fish imported from the South China Sea and Southeast Asia, Africa and other places, and is also known as the "southern hairtail fish".
The fishy smell of this yellow-eyed ribbon fish is relatively heavier, which is also due to the regional environment.
Through the eye color and shape, we can distinguish the differences between these two types of hairtails.
When buying hairtail, it is recommended to choose the type of hairtail that suits your needs according to your taste.
In life, in addition to buying fresh and delicious hairtail, what other aspects can we learn to buy fresh seafood?
What are the starting points for fresh seafood?
When choosing seafood, we can start with the following aspects and skillfully choose the right seafood.
You must know that seafood must be fresh when it is made, and it is best to eat it after it is made.
When we enter the market and need to buy seafood, we first choose from the appearance.
Fresh seafood is shiny on the surface, and there is no damage or decay on the body.
Observe whether the scales on the fish are brightly colored, whether there is any phenomenon of falling off, and whether there are spots.
If you want to buy shellfish, you need to see if the shellfish is intact and smooth.
These appearance characteristics are all important criteria for Abba to cook for you, and we can preliminarily determine whether the seafood is fresh or not.
In addition to observing the flesh of the seafood, you can also distinguish whether it is fresh or not through the eyes of the seafood.
For example, fish, shrimp, etc., fresh fish and shrimp have bright and shiny eyes.
If you look closely, the eyes of fresh seafood are clear and bright, full and not cloudy.
Fresh seafood will cause discoloration and cloudiness in the eyes.
Even seafood that has been stored for a long time may cause the eyes to turn white.
When you buy seafood, you must pay more attention to it.
There is also an important criterion for judging whether the seafood is fresh or not.
That is, by the gills of the fish, it is determined that fresh fish, in which the color of the gills is bright red, such fish has no peculiar smell.
On the other hand, the gills of stored or stale fish will appear dark red with a strong fishy smell.
When comparing the appearance, it was found that there was no abnormal seafood.
We can also pick up seafood with our hands and press the body of the seafood with our hands.
For example, if you press the fish with your hand and find that the meat is firm and rebounds quickly, it means that the seafood must be fresh.
On the other hand, if you press it with your hand and find that the meat is loose and there is no rebound, it means that the seafood is not fresh and cannot be purchased.
When we pick up the seafood and press the meat of the seafood, we should also take it to the vicinity of the nose and smell it.
Fresh seafood does not smell off-flavor, but if there is a pungent or fishy smell.
That means the seafood has gone bad and cannot be purchased.
So when we buy fresh seafood, we need to learn to sniff it with our nose to make sure it doesn't smell bad before we buy it.
When we choose to buy seafood, it is very important for us to have a reputable merchant and a regular seafood market.
This is also a reliable factor to ensure the source of seafood, and the quality of seafood is guaranteed to a certain extent.
If you're buying live seafood, it's best to go to the site and pick it out.
In this way, when the fresh seafood is placed in front of our eyes, we can better judge its appearance characteristics, smell and texture of its meat.
Fresh seafood also has the output of different seasons, and to a certain extent, the freshness of seafood is closely related to the season.
Choose the right seafood species for different seasons, for example, in the summer season, fresh and sweet shrimp are the most abundant.
In autumn, the delicious crab is the peak season.
When we choose seafood that matches the season, we can reasonably increase the probability of buying fresh seafood.
In addition to the right buying season, we should also learn to control the amount of seafood we buy.
Seafood is a perishable food, and if you want to eat fresh seafood, you need to reduce the amount of seafood you buy.
If you buy too much and can't consume it in time, it will cause some seafood to spoil.
Therefore, we still have to buy the right amount of seafood according to our own needs, so as to improve the freshness of seafood.
So when we buy fresh hairtail, what are the ways to cook delicious hairtail?
Several common ways to cook hairtail are recommended
1. Steamed hairtail
There are many ways to cook hairtail, and the texture produced by different cooking methods is also very different.
If you want to eat something light and want to preserve the freshness of the seafood, then it is recommended to use the steaming method.
Clean the hairtail, cut it into segments, put it on a plate, and marinate it with seasonings such as green onion, ginger and garlic, cooking wine, salt, sugar, and light soy sauce.
After boiling water in a pot and waiting for the water to boil, put it in the cage drawer, then put the marinated hairtail in the pot and seal the lid.
At this time, you only need to look at the watch and steam for eight minutes.
The fish steamed at such a time is delicate and fragrant, and the taste is very silky, which completely retains the freshness and aroma of the seafood.
2. Braised hairtail
In addition to steaming, some people like to eat heavy seafood, so you might as well choose the cooking method of braised hairtail.
After cleaning the fish, cut it into sections, marinate it for 10 minutes with onion, ginger and garlic and other seasonings, and then heat the oil in the pan.
When the oil is heated, put the marinated hairtail in a pan and fry it slowly over low heat until golden brown on both sides.
Then add light soy sauce, dark soy sauce, cooking wine and other seasonings, and you can also add some sugar at this time to increase the freshness of the fish.
After that, add a little boiling water, simmer over low heat, and when the soup is not much, put in the chicken essence and remove it from the pot.
In this way, the hairtail made of braised fish is fragrant and fatty, and the meat quality is more flavorful, and it makes people have an endless aftertaste when eating.
3. Dry-fried hairtail
In addition to stir-frying cooking, there is also a cooking method of deep-fried hairtail.
In this method, the hairtail is washed, cut into segments, and marinated for 10 minutes with onions, ginger, garlic, cooking wine, salt and other seasonings.
Then put hot oil in the pan, at this time the oil can be more, so that the hairtail can sleep in the oil and fry more in place and crispy.
The dry frying time does not need to be too long, a few minutes can be done, and the heat should not be too large, and the moderate heat can be fried more golden and crispy.
The overall taste is crispy and delicious, and the mouth is full of the fresh fragrance of the hairtail, which makes people want to eat it after taking a bite.
If the cooking method of dry-fried hairtail is a bit difficult for some kitchen novices to control.
Then we might as well try to use the cooking method of pan-fried hairtail to make and process the hairtail fish simply.
The cooking method of this pan-fried hairtail is the same as the previous way of marinating the hairtail, and the hairtail needs to be marinated for more than ten minutes in the early stage.
Heat the oil, add a small amount of oil, add the marinated hairtail, and fry slowly over low heat until golden brown on both sides.
The hairtail made in this way is very delicious, and the overall taste is relatively chewy, and the aroma of the hairtail is tightly locked in the meat, making people eat it until they can't stop.
These are all very common ways to cook hairtail, and you can choose the one that suits you according to your taste and preferences.
epilogue
It doesn't matter if we distinguish between "black eyes" and "yellow eyes" to buy fresh hairtail.
It is still necessary to observe the appearance, smell the smell, touch the geology and other methods to judge the purchase of fresh seafood.
These are all tips that can be used to buy seafood, and when we master these methods, we can bring a lot of convenience to our lives.
In addition to being able to eat fresh and delicious seafood, it can also help us reduce unnecessary economic losses.
I hope that everyone will keep these ways in mind and make our lives and diets healthier and healthier.