Do you need to scrape off the white phosphorus in hairtail

When making hairtail, the white scales generally do not need to be scraped off. The silver white scales on the surface of hairtail are rich in high-quality protein and minerals, and the taste is fresh and tender after cooking. If you are sensitive to fishy smell or pursue a more delicate taste, you can scrape off some scales appropriately. The silver white scales on the surface of hairtail are actually a thin film formed by special fats, rich in unsaturated fatty acids and trace elements. This layer of scales will naturally melt during high-temperature cooking, which not only does not affect the taste, but also enhances the freshness and nutrition of the fish meat. When steaming or braising hairtail, retaining the scales can lock in the moisture of the fish and make the meat firmer. The lecithin component in the scales has a protective effect on cardiovascular and cerebrovascular health, and does not need to be deliberately removed under conventional cooking methods.

Some consumers may be sensitive to the fishy smell, or when using it to make dishes that require delicate texture such as fish balls, they can gently scrape the surface scales. However, it should be noted that the scraping force should not be too strong to avoid damaging the subcutaneous fat layer and causing nutrient loss. In Japanese cuisine, grilled hairtail often retains intact scales and forms a crispy outer layer through high temperature, creating a layered effect with tender and smooth fish meat. If choosing to scrape scales, it is recommended to cook immediately after cleaning to reduce fish oxidation.

When dealing with hairtail, it is recommended to rinse the surface mucus with cold water and determine whether to remove scales based on the cooking method. Fish with preserved scales are suitable for frying or grilling, and high temperatures can make the scales burn and fragrant; If you mind the appearance of the scales during steaming, you can lightly scrape with the back of the knife. Pay attention to choosing hairtail with clear eyeballs and bright red gills. Fresh hairtail has tighter scales and higher nutritional value. It is recommended to consume hairtail no more than three times a week for daily consumption, and pairing it with tofu or radish can promote nutrient absorption.