2024-07-10 05:57:26
Mackerel
Fish names are usually followed by ‘chi’ and ‘eo’. These are distinguished by the presence or absence of scales. Fish with the ‘eo’ character have scales, while fish with the ‘chi’ character do not.
The season for hairtail, which has a soft texture and mild flavor, has arrived. Hairtail, which is excellent when grilled or stewed, is rich in protein and unsaturated fatty acids, which help prevent adult diseases and keep blood vessels healthy.
Hairtail is an expensive fish now, but in the past, it was a cheap side dish that common people ate together with mackerel. In the past, it was also called ‘kalchi’. Because it looks like a sword (刀), the ‘ㅎ’ in the original word ‘갏’ of the sword was removed and became ‘gal’, and the suffix ‘chi’ was added to it to become ‘galchi’.
Hairtail is rich in essential amino acids such as lysine, phenylalanine, and methionine, which are effective in promoting growth and development in children. Since 85% of the fatty acids that make up fat are unsaturated fatty acids, it helps prevent adult diseases such as high blood pressure and arteriosclerosis. It is also said to have anticancer effects because it contains a lot of iodine, which is a component of thyroid hormones that regulate the body’s metabolism. In addition, hairtail is rich in tryptophan, which produces serotonin, which is called the ‘happiness hormone’, so it is also good for relieving insomnia.
Hairtail also goes well with radish and potatoes. Radish has a unique spicy flavor and aroma that removes the fishy smell of fish and helps digestion. Hairtail, like other fish, is an acidic food with a lot of calcium and phosphorus, so it is good to eat it with vegetables, which are alkaline foods. In particular, since it does not have dietary fiber, it complements each other when eaten with vegetables such as radish, pumpkin, and cabbage.
To choose fresh hairtail, you must first check the surface of the hairtail. A hairtail that is shiny and free of blemishes is fresh. You should choose one that has black pupils, clear whites, and firm flesh.
The hairtail sold in marts and markets is often divided into silver hairtail and black hairtail, but this is not because the hairtail is of a different ‘species’. It is divided according to the hairtail fishing method. If caught by fishing, it is called silver hairtail, and if caught with a net and the silver on the skin has been removed, it is called black hairtail.
It is better to clean the hairtail before cooking it because it has a fishy smell. Cut off the head, tail, and fins with a knife, then cut it into four pieces. The main culprits of the hairtail’s fishy smell are the fins and skin, so if you remove them with scissors or a blade, you can get rid of the fishy smell as much as possible. Gently pull out the entrails in the middle of the cut and remove them. After washing them in running water, soak them in salt water or rice water for 15 to 20 minutes to further remove the fishy smell.
It is best to eat dried mullet fresh, but if you need to store it, divide it into single-serve portions and place it in an airtight container, plastic bag, or zipper bag and store it in the freezer to keep it fresh for a long time.
Reporter An So-hee [email protected]
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2024-07-10 05:57:26