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Editor's Note:
Nostalgia is the safety of the flowing water of the small bridge, the tranquility of the tired birds entering the forest, and the "mother's taste" in the familiar dishes. The entrance to the food awakens the memory of the taste buds, but the aftertaste between the lips and teeth is nostalgia. From now on, rizhao Municipal Agriculture and Rural Bureau, the public network Rizhao jointly opened a column of "Rizhao Homesickness", the reporter walked into the field, visited Rizhao characteristic agricultural products, polished the rural revitalization brand, and took you to find a wisp of nostalgia.
The cool sea breeze and the gentle sunshine give magic to the fat dried fish and brew a unique delicacy.
Public Network Poster News Reporter Qiu Xiang Rizhao reports
In early winter, the fish is dried and fragrant, and the taste of the world is slightly salty. Over the past few days, in the seaman's village of Taoluo Town, Donggang District, Rizhao City, many fishermen have hung strings of dried fish, rows of mackerel, hook fish, etc. neatly arranged in the sun to dry, dense turns, in the air emitted a full of salty fragrance, forming a unique fisherman landscape.
Dried fish is an ancient and traditional way for seaside people to store food, and the sunshine born according to the sea has the habit of drying dried fish from the older generation.
The fish caught by fishermen cannot be sold or eaten, so they take advantage of the cold winter, no mosquitoes and flies, and the sunshine season to rinse the fresh fish with seawater and hang them on the drying rack to dry the fish for storage. Over time, the custom of dried fish dried in winter has been formed by rizhao fishermen, and dried dried fish has become a unique taste of nostalgia in rizhao winter.
After baking in the sun, the scales of the fish have lost their former brightness, and the grease slowly flows out of the belly of the fish, which is particularly dazzling in the sun.
Pick a fat salted mackerel, start with a knife from the side of the fish, and cut it obliquely along the fish bone, without cutting off the side of the fish, leaving the fish flesh sticking. Through the skillful hands of fishermen, the processed mackerel is marinated, cut, washed and dried in four steps, and spreads out and spreads out the entire fishing net. The poster news reporter saw at the scene that the dried fish was neatly arranged, shining in the sunlight, emitting a thick and attractive smell, and the dried fish could be smelled from a distance.
String dried fish to form a spectacular dried fish "queue", full of salty aroma drifting with the wind.
The original purpose of making dried fish was naturally to facilitate preservation, but later it was found that dried dried fish combines fresh, salty and fragrant flavors, but has a unique taste. Local fishermen told reporters that the dried dried fish was fried out of peanut oil, and after frying, the aroma was fragrant and the oil was not greasy, and it was a "hard stick dish" for entertaining relatives and friends.
Fishermen dry dried fish, mainly nostalgic for the past years, an unforgettable taste.
Casting nets to fish reminisce about homesickness, dried fish wafting fragrant wanderers return. Or red or snow white dried fish taste delicious, but also contains the "year more than enough" good wishes, every time winter comes or the year is approaching, see the rows of salty and fragrant dried fish, the wanderer who returns to his hometown will know the new year. A mouthful of umami, warm throughout the winter, around the fire in the cold winter, drinking small wine... The fat dried fish has long become an indispensable delicacy on the fishermen's table, and it is also the nostalgic taste that many Rizhao people remember.