What is the function of hairtail scales

The scales of hairtail fish have the functions of protecting the fish body, reducing friction, and assisting swimming. The scales of hairtail are rich in collagen and calcium, but it is usually not recommended to consume them directly. The scales of hairtail are tightly arranged to form a silver white glossy layer, which mainly functions to resist microbial invasion and mechanical damage in water. The mucus on the surface of scales can reduce swimming resistance, and their special structure can reflect light to achieve camouflage effect. The combination of hard proteins and calcium phosphate complexes in scales can maintain the morphology of fish and buffer changes in water pressure under deep-sea high-pressure environments. Fishermen often use the reflective properties of fish scales for trapping, and some traditional medicine believes that calcined scale powder has astringent and hemostatic effects. Although hairtail scales contain collagen, consuming them directly may cause digestive burden. After high-temperature cooking, the scales may become hard and may scratch the mucous membrane of the digestive tract. Some people use fried scales as a calcium supplement snack, but the actual calcium absorption rate is low. In industrial processing, scales are often used to extract pearl powder raw materials. For home cooking, it is recommended to remove scales to avoid fishy smell. When dealing with hairtail, you can use the back of the knife to scrape off the scales, and pay attention to cleaning the remaining small scales to prevent throat jamming.

For daily consumption of hairtail, it is recommended to choose chilled products that have been scales removed. When steaming or braising, ensure that the fish meat is fully cooked. Retaining fish skin can obtain some collagen, and cooking with vinegar can promote calcium dissolution. People with allergies should pay attention to the possible allergic reactions caused by wearing fish scales, and wear gloves when handling raw fish to avoid scale injuries. The weekly intake of fish should be controlled at 300-500 grams, combined with vegetables and fruits to ensure nutritional balance.