Hairtail - Ribbon Fish – Tachiuo ( Trichiurus lepturus )

Name: Hairtail - Ribbon Fish – Tachiuo
Brand: Viet Asia Food

Frozen Hairtail - Ribbon Fish – Tachiuo distributors

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PRODUCT INFORMATION

Ribbon Fish, Hairtail or Japanese name: Tachiuo is so popular fish in Vietnam. They live in all Vietnam seas but mostly in central provinces where White Hartail is one the most specialties. The fishery volume each year is considerable, Vietnam usually exports Frozen Hairtail fish and Dried one to Japan, South Korea and HongKong where Hairtail usually appears in the menu of high end Restaurants.

In Japan, Tachiuo is often eaten raw – Sashimi style, in South Korea, Galchi Jorim is a famous Korean Steamed Hairtail with special sauce and vegetables, while Dry Fried Hairtail is an excellent food in Hong kong restaurants.

The hairtail is caught by the school and quickly put on ice so it stays fresh for market. In the era when ice was not readily available, fishermen would salt it slightly to help keep it from spoiling.

The hairtail is one of the most popular fish on the Chinese table. Sectioned, it is deep-fried and shallow sauteed, braised or red cooked. EU market refers Hairtail chunk for Asian community meal too.

The hairtail is appreciated, and also for its high fat content, sweetness of its flesh. It is a fish that is easy to cook. It is a nutritious fish that is easily available and affordable.

The most common way is to shallow-fry it to a crisp, so that the thin edges can be crunched up while the flesh inside remains sweet and tender.

The fried Hairtail can be processed one more step, by braising in a savoury brown sauce that varies in different regions. Sometimes, Welsh onions or scallions are added and the fish and herbs become a topping for noodles.

The fish is often red-cooked until tender, with plenty of thinly sliced brown onions and shredded ginger. It can also be cooked with tangy tomatoes.