---
title: "金線紅姑魚 - FoodNo1.com"
description: "除了要懂選擇健康的食材，如何使用烹調方式及簡單的調味法，令餸菜變得美味..."
url: "https://foodno1.com/foodno1dailyrecipes/dir/food-and-health/cooking_tips/1764-fna1764.html"
date: "2026-06-17T01:18:11+00:00"
language: "zh-TW"
---

#  金線紅姑魚

  [煮食貼士](https://foodno1.com/foodno1dailyrecipes/dir/food-and-health/cooking_tips.html)    2008年4月11日    點擊數: 15182

 | # 海鮮知多點 |

|---|
|  |
| ![](https://foodno1.com/images/menu/food-tt-knowledge/image/food-tt-knowledge-20000216i01.jpg) |
| 【金線紅姑魚】紅姑魚科(俗名：紅姑墨魚、金線鰱、黃線)，黃色縱紋非常明顯，產期為冬天，從秋天到冬天肉質漸漸鮮美。  金線紅姑魚分布於本州中部以南、朝鮮半島、中國東海等海域。 |
|  |
| ## 外表 - 識別 |

| 金線紅姑魚身體細長略側扁呈紡錘形，其特徵為其尾鰭後緣分叉，且其上葉之軟條延長為細絲，而身體呈鮮紅色，腹鰭具有八條黃色縱走線，因而又被稱為金線魚。成魚身約為30~40公分左右。 |
|  |
| ## 揀法 |

| 應選購身體有光澤、鰓呈鮮紅色或紅色、腹部緊實有彈性者。而體色若呈漂亮的粉紅色則為最新鮮的魚，應避免選購體色泛白且魚鱗明顯脫落者。 |
|  |
| ## 煮法 |

| 金線紅姑魚屬白色肉質的魚類，味道清淡為魚中極品，由於肉質柔軟處理時應特別小心，處理方法以撒上鹽抓拌一下為佳。新鮮度佳的魚也可做成生魚片，去除魚鱗後將魚身切成三片，並切開腹骨拔除小刺後，在切下的魚肉上撒上薄薄的一層鹽，然後蓋上紙巾輪流澆上熱水及冰水反覆幾次，使其表皮呈霧狀，由於牠的肉呈白色，所以其料理方法有很多種，如煮湯、燒烤、醬汁燒烤等，至於浸泡於白色味噌中做成的味噌醃漬魚則更能保持肉質柔軟，使肉質更鮮美。 |
|  |
| ![tcm-declare.gif](https://foodno1.com/images/stories/tcm-declare.gif "tcm-declare.gif") |
| --- |

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