Hairtail
Also known as：Ribbonfish, silver belt fish
Trichiurus lepturus
- Origin
- East China Sea, South China Sea
- Season
- Sep–Feb
- Appearance
- A long ribbon-shaped silvery fish with no scales and a long dorsal fin. East China Sea hairtail (Zhoushan) has a small head and narrow body with fine flesh, distinctly different from the large-headed, coarser South China Sea hairtail.
Content compiled by the Xian Mancang team
Introduction
品种介绍The hairtail is one of China's highest-volume marine fish — great fried, braised or steamed, a true national seafood. Winter hairtail carries thick fat and rich flesh, giving rise to the saying 'winter hairtail is as nourishing as ginseng.'
Holding Environment
暂养环境Xian Mancang holding advisor: temperature, salinity, water quality and density references per species — feel free to exchange holding experience.
Hairtail dies immediately out of water and is distributed iced; live holding is not practical. Store iced at 0–4°C under ice cover; best within 3–5 days.
Vessel-frozen hairtail circulates at -18°C; flavor after thawing is slightly inferior to iced. Parameters above are reference values — adjust to season.
Economic Value
经济价值High volume and moderate pricing make hairtail a core iced-fish wholesale category. East China Sea small hairtail (1–2 finger widths) sells higher than South China Sea large hairtail; premium whole-fish gift boxes command clear markups.
Culinary & Commercial Use
烹饪与商业用途Home classics: deep-fried hairtail (crispy outside, tender inside) and braised hairtail — staples of Jiangsu-Zhejiang-Shanghai kitchens.
Foodservice uses it in banquet cold platters (smoked hairtail), hot dishes and late-night diner stir-fries; Fujian coastal towns pair it with rice-noodle soup. Its regular bone pattern makes it suitable for children and seniors.
Buying Guide
选购指南Fresh hairtail has bright silvery scales, clear eyes and a rigid body; flesh should feel firm. Scale loss is normal, but sticky skin or a foul smell means skip it.
Market Reference
规格行情Reference price: iced East China Sea hairtail 15–40 CNY/jin graded by weight; South China Sea large 8–18 CNY/jin. Best quality and highest prices in winter.
Hairtail · FAQs
How do I pick the freshest Hairtail?
Fresh hairtail has bright silvery scales, clear eyes and a rigid body; flesh should feel firm. Scale loss is normal, but sticky skin or a foul smell means skip it.
What are the live-holding requirements for Hairtail?
Hairtail dies immediately out of water and is distributed iced; live holding is not practical. Store iced at 0–4°C under ice cover; best within 3–5 days.
What is the current market price of Hairtail?
Reference price: iced East China Sea hairtail 15–40 CNY/jin graded by weight; South China Sea large 8–18 CNY/jin. Best quality and highest prices in winter.
How do I cook Hairtail? What methods work best?
Home classics: deep-fried hairtail (crispy outside, tender inside) and braised hairtail — staples of Jiangsu-Zhejiang-Shanghai kitchens.
Hairtail · For stock availability and holding consultation, contact us