Hairtail

Hairtail

　　Hairtail is a highly prized and commercially valuable fish, named for its flat, elongated body that resembles a short blade. From the Beginning of Spring solar term, hairtails migrate from the sea into rivers, swimming upstream to spawn. The waters around Chongming Island are among the most frequented by hairtails, giving local fishermen ideal conditions for catching them—thus making hairtail one of Chongming’s specialties.

　　The most distinctive feature of hairtail is its fine, numerous bones spread throughout the body. Before the Qingming Festival, these bones are as soft as cotton; after Qingming, they harden like needles. Early spring hairtails, which have just entered the river, are plump, tender, and of the highest quality. Cleaning hairtail does not require scaling, as the scales are rich in fat that melts during steaming or boiling, forming a natural layer of oil. Hairtail is highly nutritious, with 16.88 grams of fat, 14 grams of protein, and 1.11 grams of phosphorus per 100 grams of fish meat.

　　The flesh of hairtail is extremely delicate and delicious. Cut into pieces about half the length of a chopstick, then steam with lard, ginger, rice wine, and scallions to create an exquisite dish. When eating, simply place the hairtail in your mouth and gently suck, as if nursing, allowing the tender meat to separate effortlessly from the fine bones—succulent, fragrant, and refreshingly delicious, making it impossible to tire of. If braised, hairtail also tastes remarkably flavorful.