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. The species is caught throughout much of its range, typically by
bottom trawls or
beach seines, but also using a wide range of other methods. It is popular for frying or grilling. In Japan, where it is known as
tachiuo (" (tachi)": sword, " (uo)": fish), they are fished for food and eaten grilled or raw, as
sashimi. They are also called "sword-fish" in Portugal and Brazil (
peixe-espada), where they are eaten grilled or fried. 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. Dried Trichiurus lepturus at Cox's Bazar 2.jpg|Drying at
Cox's Bazar, Bangladesh Galchi-gui 1.jpg|Korean
galchi-gui (grilled largehead hairtail) Galchi-hoe.jpg|Korean
galchi-hoe (raw largehead hairtail) Galchi-jorim.jpg|Korean
galchi-jorim (simmered largehead hairtail) Keripik Ikan Beledang - IMG 20220211 133740 620.jpg|
Kripik Beledang (battered and deep-fried hairtail) from
Bengkulu,
Indonesia File:Trichiurus lepturus Sushi.JPG|Japanese
oshizushi with hairtail ==References==