Introduction: Pickling preserved fish is a unique craft, but many people are prone to mistakes in operation. Today, I'm going to share with you four key points that you can't ignore and let you easily grasp the trick of marinating delicious preserved fish through simple colloquial explanations.
The first point: you need to be skillful in applying salt
As we all know, salt smearing is a key step in marinating preserved fish, but to avoid "the first step is wasted", we need to master the following skills:
1. Choose high-quality salt: Use pure, additive-free sea salt or rock salt, which can better penetrate the preserved fish and improve the saltiness uniformity.
2. Moderation is key: Don't blindly pursue too much saltiness, and control the amount of salt according to your own taste and the size of the preserved fish.
3. Spread salt evenly: When spreading salt, make sure that each piece of preserved fish can be evenly salted, and gently massage the fish body to help the salt penetrate better.
The second point: master the marinating time
The length of marinating time has a direct impact on the taste and flavor of the preserved fish, and here are a few important points to keep in mind:
1. Don't rush: the marinating time needs to be at least 24 hours, preferably between 2-3 days. This ensures that the preserved fish fully absorbs the salt and spices and has a stronger flavor.
2. Pay attention to room temperature and humidity: too high a room temperature will cause the preserved fish to spoil, while too low a room temperature will affect the curing effect. Choose the right environmental conditions to provide good humidity and ventilation.
3. Observe the curing process: According to the changes in the cured fish, the curing time can be adjusted appropriately. If you want a tender taste, you can shorten the marinating time moderately, and if you prefer a more salty flavor, you can extend the marinating time.
The third point: scientific drying and baking
The cured fish needs to be dried and baked to achieve the purpose of drying and sterilization. Here are the key points to note:
1. Choose a suitable drying location: Choose a well-ventilated, dry place to dry and avoid direct sunlight.
2. Average drying time: The drying time depends on the size and humidity of the preserved fish, and generally takes 2-3 days. It should be noted that during the drying process, the preserved fish should be turned over repeatedly to ensure that all parts can be fully dried.
3. Baking and processing: After drying, use low temperature to bake the preserved fish to prevent it from deteriorating due to moisture. The baking temperature is controlled between 50-60 degrees Celsius and the time is about 2-3 hours.
The fourth point: proper storage is the key to long-term preservation
After the previous steps, we have marinated the delicious preserved fish, but storage is also crucial to preserve its texture and flavor. Here are the key points of storage:
1. Dry storage: Place the marinated preserved fish in an airtight, dry container to avoid moisture and mildew.
2. Low temperature storage: Put it in the refrigerator or freezer to keep the preserved fish at a lower temperature and prolong the storage time.
3. Pay attention to packaging: You can use a food plastic bag or plastic wrap to wrap the preserved fish to reduce oxygen exposure and help prevent oxidation.
Conclusion: By mastering the four key points of salt wiping skills, marinating time, scientific drying and baking, and correct storage, you can easily marinate delicious and non-stinky preserved fish. Hopefully, the above colloquial explanations will attract your interest and allow you to enjoy authentic preserved fish food at home!