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Nutritional value 1. The fat content of hairtail is higher than that of ordinary fish, and most of it is unsaturated fatty acid. This fatty acid has a longer carbon chain and has the effect of lowering cholesterol. 2. The scales and silvery white oil layer of hairtail also contain an anti-cancer ingredient, 6-thioguanine, which is useful in the auxiliary treatment of leukemia, gastric cancer, lymphoma, etc. 3. Regular consumption of hairtail has the effect of replenishing the five internal organs. 4. Hairtail fish is rich in magnesium, which has a good protective effect on the cardiovascular system and is helpful in preventing cardiovascular diseases such as hypertension and myocardial infarction. Eating hairtail regularly also has the effects of nourishing the liver and blood, rejuvenating the skin, nourishing the hair and strengthening the body. Edible effects: Hairtail is warm in nature, sweet and salty in taste; it returns to the liver and spleen meridians. It has the functions of nourishing the spleen, replenishing qi, warming the stomach, nourishing the liver, rejuvenating the skin, nourishing qi, nourishing blood, and strengthening body. Having said so much, in general, it’s enough to say that meat with less thorns is more fragrant and delicious
