Braised Hairtail

Coastal memories inspire today's dish. There's nothing quite like a beach cookout—gathering shellfish, grilling freshly caught crab and clams, toasting seaweed delivered by the tide, and letting the fire warm body and soul. This simple outdoor fare captures a pure, rustic flavor that no banquet dish can match.

Today's star: Hairtail (带鱼).

Hairtail is a beloved fish, now a common sight on Chinese tables. As a saltwater fish, it is highly nutritious and delicious in many preparations.

Nutritional benefits:

• Higher fat content than most fish, mostly unsaturated fatty acids with longer carbon chains, which can help lower cholesterol.
• Contains 6-thioguanine, an anti-cancer compound found in the scales and silvery oil layer, beneficial as a complementary treatment for leukemia, gastric cancer, and lymphoma.
• Supports the five organs; rich in magnesium, which protects the cardiovascular system and helps prevent hypertension and myocardial infarction.
• Nourishes the liver, supplements blood, and benefits skin and hair.

Don't scrap the silver scales! Contrary to common practice, removing the scales discards valuable nutrition. This "silver fat" layer is a high-quality fat containing protein, iron, iodine, lecithin, multiple unsaturated fatty acids, and the natural anti-cancer compound 6-thioguanine. It improves skin elasticity, keeps hair dark, slows brain aging, and protects the heart.

Hairtail, also known as ribbonfish or beltfish, is named for its long, flat, belt-like body. The finest hairtail comes from Zhoushan, Shandong. It has firm texture, few bones, delicate flavor, and rich nutrition, and is excellent fresh, cured, or frozen.

Today's featured preparation is Red-Braised Hairtail (红烧带鱼)—the most popular way to enjoy this fish. With a special braising sauce, you can easily make restaurant-quality braised fish at home, making cooking simpler and more flavorful.