How to choose hairtail is the correct method

Selecting fresh hairtail requires observing the surface gloss, fisheye condition, gill color, meat elasticity, and odor. There are five key indicators: intact silver white on the body surface, clear and protruding eyeballs, bright red and moist gills, fast rebound when pressed, and no fishy odor.

1. Complete silver white surface

High quality hairtail should present a uniform silver white surface, with tightly attached scales and no shedding. If there are large areas of yellowing or black spots, it may be due to prolonged storage or improper storage. Pay attention to checking whether the abdomen is intact, as the damaged area is prone to bacterial growth.

2. Clear and protruding eyeballs

Fresh hairtail has full and protruding eyeballs, and a transparent and clear cornea. If the eyeball is sunken, cloudy or the iris is red, it indicates a decrease in freshness. The fisheye state can intuitively reflect the length of time after fishing.

3. The gills are bright red and moist.

When the gill cover is uncovered, bright red gill filaments can be seen, with transparent mucus covering the surface. Dark red or gray white gills may have deteriorated, and the presence of mucus streaks suggests decay. The color of gills is an important criterion for determining the freshness of aquatic products.

4. Fast rebound when pressed

Lightly press the fish's muscles with your fingers to quickly rebound, leaving no finger marks after pressing. If the meat is soft and collapsed, it indicates that the cellular structure has been disrupted. Those with uniform thickness in the middle section of hairtail usually have denser and firmer meat.

5. No fishy odor

Fresh hairtail only has a slight sea odor, and decay can produce a pungent ammonia or rancid taste. When purchasing, you can smell the gills and belly odor of the fish. If there is mucus on the surface of the refrigerated hairtail, be alert.

After purchasing, it is recommended to soak in salt water for 10 minutes to remove surface impurities, and refrigerate for no more than 2 days. Catfish is rich in high-quality protein and omega-3 fatty acids. Steaming can maximize the retention of nutrients and avoid high-temperature frying that can damage unsaturated fatty acids. People with spleen and stomach deficiency and cold should control their consumption, and cooking with ginger and scallions can help neutralize coldness. If the fish eyes turn green or the muscles leak water, they are not edible.