How to remove fishy and fishy lines

The fishy line of hairtail can be removed by cutting the fish head and pulling it out or tapping the fish body with the back of a knife. The fishy line is a white thin line on the side of the fish body, which mainly affects the taste and can reduce the fishy smell after removal.

The fishy line is located subcutaneously on both sides of the fish body, extending from behind the gills to the tail. When processing, the hairtail can be placed flat, and a cut can be made at the connection between the fish head and body until the fish bone is exposed, revealing one end of the fishy line. Pinch the thread with your fingers and slowly pull it outward, while lightly tapping the fish body with the back of the knife to help loosen it. If it breaks, repeat the operation at the fish tail to remove the remaining part. This method can completely remove fishy lines without damaging the integrity of the fish meat. When the fishy lines are deep or tightly adhered, a diagonal knife can be used to make shallow marks on both sides of the fish body, then rinse with clean water and rub the fish body with your fingers. When cooking at high temperatures, the fishy line will shrink and break. If it is not completely removed before steaming or frying, high temperatures can greatly reduce the residual fishy smell. The fishy line of frozen hairtail is easier to peel off, and the effect of thawing treatment is better.

When dealing with hairtail, it is recommended to wear gloves to prevent slipping, and the fish body can be padded with kitchen paper to increase friction. Fresh fish with a light fishy odor, pay attention to clear fish eyes and bright red gills when purchasing. After removing the fishy line, ginger slices or cooking wine can be marinated for ten minutes to further remove the fishy smell. It is suitable for various cooking methods such as braising and dry frying. Keeping fish scales can lock in the freshness, and it's better to scrape them off before consumption.