A CLOSER LOOK
How to recognize it
A long, ribbon-shaped marine fish with a laterally flattened body and silvery skin. In Chinese kitchens, 带鱼 is commonly cut across the body into bone-in sections.
In the kitchen
Used steamed, pan-fried, braised or cooked with rice. Cook before eating and separate the flesh carefully from the backbone and smaller bones.
The market name covers related hairtail fish; size, origin and species can differ. It does not guarantee line-caught fish. Contains fish; not vegetarian or vegan.
Ask about this ingredient
这道菜里有带鱼吗？
Does this dish contain Hairtail (cutlassfish)?
A few dishes to explore
These examples use this ingredient in typical or optional preparations. Open the dish to see the distinction; a restaurant’s recipe can differ.
