Do hairtail scales need to be scraped off

The scales of hairtail generally do not need to be scraped off. The silver white scales on the surface of hairtail are rich in high-quality protein, unsaturated fatty acids, and minerals. After cooking, the taste is tender and nutritious. In rare cases, if the scales are severely damaged or sensitive to fishy odors, some scales can be scraped off appropriately.

The scales of hairtail are finely structured and tightly attached to the body of the fish, mainly composed of collagen and calcium. They soften after high temperature cooking and do not affect the taste of the food. The unsaturated fatty acids in fish scales can help reduce blood cholesterol and have certain benefits for cardiovascular health. Retaining the scales can maximize nutrient retention. The silver white scale film also contains natural antioxidant substances, which can delay the oxidation and deterioration of fish meat. If the scales of the fish fall off or are contaminated with impurities during transportation, or if consumers have a low tolerance for the fishy smell of seafood, the surface can be lightly scraped with the back of the knife. When cooking with heavy flavors such as braised or deep fried, removing the scales may reduce the risk of burning, but it may result in the loss of some nutrients.

For daily processing of hairtail, it is recommended to soak it in salt water for 10 minutes to remove surface mucus, and then use kitchen paper to absorb the moisture before cooking directly. Steaming, pan frying and other methods can fully preserve the nutrition of the scales, and attention should be paid to controlling the heat to avoid prolonged cooking at high temperatures. For those who are allergic to seafood or have weak gastrointestinal function, they can eat it after peeling and removing scales, and at the same time, pair it with deodorizing ingredients such as ginger shreds and lemon juice.