8.076 Pan-Fried Galchi


22 (Wed) March 2017

Pan-Fried Galchi


by me

at home

-One Serendra, BGC-

with the Family

According to Wikipedia:

Largehead hairtail is a major commercial species. With reported landings of more than 1.3 million tonnes in 2009, it was the sixth most important captured fish species.  After China, the largest catches were reported from South Korea, Japan, and Pakistan.  Some of the numerous other countries where regularly caught include Angola, Nigeria, Senegal, Mauritania, Morocco, Brazil, Trinidad, Colombia, Mexico, southeastern United States, Iran, India, and Australia.

In Korea, the largehead hairtail is called galchi (갈치), in which gal () came from Middle Korean galh () meaning “sword” and -chi () is a suffix for “fish”.  It is popular for frying or grilling.

Although commonplace in Korea, I’ve never heard of the fish referenced in the context of any other culinary tradition.

Easiest method is to dredge in flour and pan-fry in oil. Braising is also popular (see for example 8.039 Galchi Jorim).

Also according to Wikipedia:

Its flesh is firm yet tender when cooked, with a moderate level of “fishiness” to the smell and a low level of oiliness. The largehead hairtail is also notable for being fairly easy to debone.

In middle school, I suddenly declared that I no longer wanted to eat galchi, because it was too much hassle to dig out all the little bones.  Until then, my mother had deboned it for me.

Actually, with the right technique, deboning hairtail is quite easy: just remove a strip of pin bones that runs along the dorsal fin, then the spin in the middle, leaving two clean fillets on either side.

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