Cuttlefish is a common fish dish on the family table because it has few bones and is easy to eat. But how do you choose the right cutlassfish? When pan-frying cutlassfish, how can you ensure the fish remains intact and the skin remains intact?

Cuttlefish: High-quality protein and a good source of DHA for brain health

Cuttlefish is a very suitable fish for home cooking. Its lack of bones makes it much easier to enjoy. A single dish of cutlassfish offers a wealth of fish nutrients.

For example, the high-quality protein in fish helps repair and regulate cells, provides energy for activity, and supports brain development with DHA and EPA. For growing children, a few pieces of cutlassfish can provide a timely supplement. It also provides potassium, phosphorus, magnesium, and vitamins A, B, and D.

Cuttlefish also has a distinctive silvery-white color, which is silver fat, a component of lecithin. This layer of fat is composed of fat and also contains a high amount of purine. Consumption may affect uric acid levels in the blood.

Therefore, those with kidney conditions such as high uric acid or gout should pay close attention to the fat in fish or avoid eating it. Fish meat is also high in potassium, which is also a concern.

Choosing White Hairtail Fish: Look at the Fish and Gently Touch the Flesh

Choosing white hairtail fish is actually quite easy. You can generally follow the same principles for selecting fish, such as whether the fish’s eyes are fresh and not cloudy, and whether the flesh feels firm and springy when touched.

Also, check the fish’s integrity. If the surface is dull, yellowed, or has excessive scratches that have caused the fat to fall off, avoid buying it.

How to pan-fry white hairtail fish whole and without breaking the skin?

For a home-cooked dish, pan-fried white hairtail fish is recommended, a must-have for both beginners and seasoned cooks. Before frying fish, the fishy smell comes from the grease on the surface, the internal organs, and any remaining blood. Remember to remove any residue, rinse, and wipe with paper towels. Then, marinate the fish with scallions, ginger, rice wine, and salt to remove the fishy smell.

Perfect pan-frying without breaking the skin is crucial. When frying over low heat, heat the pan with oil and wait until the bottom is golden brown and slicked together before flipping.

Avoid rushing or repeatedly flipping. For beginners, use a non-stick pan or apply a small amount of egg wash before coating the fish. The egg wash will cook thoroughly during frying, creating a protective layer on the surface and preventing sticking.