Cut Hairtail Fish 14oz

Zhoushan hairtail is one of the first batch of seafood geographical indication certification marks in the country, and it is one of the four major economic fish in Zhoushan fishery. The distinctive features of Zhoushan hairtail are black eyes, scales that fall off easily, fat bone bodies, no convex bones on the back, and the meat is more tender. Zhoushan hairtail is rich in nutrition, protein and high nutritional value.

The middle section of hairtail is well selected, the head and tail are removed, high-quality plump, rich in nutrients, soft, fresh and tender with less thorns and easy to pick, and family members are more assured to eat. Eating it makes people enjoy it, and the aftertaste makes people nostalgic.

Pan-fried hairtail
Production steps:
1. Put a little more oil in the pot than stir-fry the vegetables, fry the ginger, onion and peppercorns over low heat until they turn yellow and evaporate, take out after aroma spread around, remove them and throw them away
2. Then use the oil in the pan with a slightly higher temperature and then add the Hairtail Fish, which can be better shaped. Put the Hairtail Fish in medium and low heat and fry it slowly on both sides until golden on both sides. Take out the Hairtail Fish, and the it will be crispy on the outside and tender on the inside.

Thawing method:
1. Hairtail Fish is a frozen product, and the thawed quantity is based on actual consumption. It is not advisable to thaw multiple times, because repeated thawing will affect the quality of the product.
Taste.
2. You can choose to thaw naturally, thaw with flow water, or transfer from freezing to refrigerated thawing.

**Special Note
The scales of hairtail are thin, and they are more likely to be scratched during the fishing process. Therefore, there will be a problem of missing scales on the surface of hairtail, not a product quality problem.