hairtail
Fish cutlass called ‘door’ or ‘kalchi’ because its appearance resembles a knife. Cutlassfish is in season, enjoyed by everyone, adults and children, with a light and soft texture.
Cutlassfish, which is excellent both grilled and stewed, is rich in protein and unsaturated fatty acids, preventing adult diseases and keeping blood vessels healthy. It is high in lysine, an essential amino acid, so it is an excellent food for growing children and convalescent patients. In particular, among the nutritional components of hairtail, attention should be paid to omega-3 fatty acids such as DHA and EPA. DHA activates brain cells to increase memory and learning ability and helps prevent senile dementia. It also prevents and improves allergies, heart disease, and high blood pressure.
EPA increases good cholesterol (HDL) and lowers bad cholesterol (LDL) to prevent arteriosclerosis, heart disease, high blood pressure, and brain hemorrhage. It also inhibits platelet aggregation in the blood, helping to resolve blood clots and dilate blood vessels.
Hairtail fish is rich in protein and contains a lot of lysine, a grain-limiting amino acid among essential amino acids, so it is a food that helps maintain a nutritional balance in Korean diets where grains are the staple food.
It is an acidic food with a higher content of phosphoric acid than calcium among inorganic components, so it is good to eat it with vegetables. The lipid content is relatively high among white fish, and varies according to gender, age, season, and part.
The amino acid called tryptophan, which is abundant in hairtail, creates the neurotransmitter serotonin, which makes you feel comfortable, helps you sleep well, and gives you a sense of emotional stability. In addition, it contains minerals such as sodium and phosphorus, as well as vitamins A, D, E, and B vitamins, so it is effective in improving memory, preventing beriberi, preventing night blindness, and relieving indigestion.
Cutlassfish contains a small amount of sugar, especially glycogen, compared to other fish, and has a unique flavor.
To choose fresh hairtail, first check the surface of hairtail. The hairtail is fresh, with no scratches and a glossy finish. A good cutlassfish with black eyes, transparent whites, and firm flesh.
Hairtail sold at supermarkets or markets is divided into silver hairtail and eating hairtail. This is not because the ‘species’ of hairtail are different. It is divided according to the method of fishing hairtail. If you catch hairtail by fishing, it is expressed as silver hairtail, and if you catch it with a net, it is expressed as eating hairtail. The reason why the surface of the hairtail fish shines silver is because of the silver powder in the skin of the hairtail fish. The silver powder (guanine) of the hairtail fish, which has many injuries from being caught through a net, is peeled off and the color changes to black. Because guanine causes abdominal pain and hives, the epidermis must be removed. When the freshness is good, there is no fishy smell, but when the freshness is low, it is oxidized by oxygen in the air and rancid, and the fat is also oxidized, so it smells fishy.
First, the head and intestines of the cutlassfish must be removed. Wash the hairtail thoroughly and cut off the fins of the hairtail using scissors. Make a cut between the head and body of the trimmed cutlass fish and gently pull it to remove the intestines. After removing the entrails, the black visceral membrane is removed cleanly to complete the dish.
Hairtail is best eaten fresh. However, if you need to store it, you can keep it fresh for a long time by breaking it down enough to eat it once and putting it in an airtight container, plastic, or zipper bag and freezing it.
Reporter Yoon Hee-sun sunny03@donga.com
2023-08-22 18:00:00
#eat #melts.. #Rich #omega #soft #texture오늘의 #먹거리
