What exactly is a "peeled fish"? Many of us have never heard of it. Why is it called "peeled fish"? What are its nutritional benefits and how is it prepared? With these questions in mind, let's explore the nutritional value of peeled fish in detail.
Nutritional Analysis of the Skin-Peeling Fish
The formal name for "skin-peeling fish" is the green-finned pufferfish (family Tetraodontidae). It also goes by other names such as horseface pufferfish, elephant skin fish, zizi fish, leatherworker's knife, bread fish, sheep fish, roasting fish, and mouse fish.
The leatherfish has a laterally compressed, elongated oval body resembling a horse's face, typically measuring 10–20 cm in length and weighing around 400 grams. It features a short head, small mouth, and tooth-like jaws. Its eyes are small, positioned high near the dorsal margin. The gill openings are small, located below the eyes. Scales are minute and velvety. The body is bluish-gray with no lateral line.The first dorsal fin possesses two spines, with the primary spine being robust and bearing three rows of backward-pointing barbs. The pelvic fins are reduced to a short spine attached immovably to the terminal end of the girdle bone. The anal fin resembles the second dorsal fin in shape, originating near the posterior anal region. The caudal peduncle is elongated, and the caudal fin is truncate with dark green fin rays.The second dorsal fin, pectoral fins, and anal fin are green, hence its name.
Beyond the prominent bony spine protruding from its back, the most distinctive feature of the skinless fish is its coarse, sandpaper-like skin. Because of this, the skin must be removed before cooking, earning it the common name "skinless fish."
The skin-scraping fish is a highly nutritious species, particularly rich in protein—100 grams of its flesh contains 1.92 grams of protein. Other nutrients include trace amounts of fat, calcium, phosphorus, iron, and more.
Its flesh has medicinal uses for treating stomach ailments, mastitis, and gastrointestinal bleeding. The skin can be processed into gelatin.
In culinary applications, traditional Chinese medicine particularly values the skinless fish for its delicate texture and lack of fishy odor. Since its flesh is relatively mild, it's best braised with fermented black beans, soy sauce, shredded ginger, and minced garlic.Sliced and simmered in soup with a touch of cilantro and ginger, it's said to be even more delicious than sashimi. Sliced in vermicelli soup, it's also quite tasty—definitely worth a try. That concludes our introduction to the nutritional value of the striped snakehead. We hope you now have a better understanding. Wishing you good health and happiness.