The seemingly simple process of making preserved fish often stumps many people, especially when the first step is to apply salt, if the operation is not done properly, it may not only lead to the poor taste of preserved fish, but also the problem of stinkiness. This article will teach you how to get rid of the mistake of applying salt in the first step, and master the four core skills to make salty, delicious, and long-lasting preserved fish with ease.
First of all, the selection of cured fish is very important. We usually choose grass carp, silver carp or herring that is large and has good meat. The process of cleaning the fish needs to be careful, not only to scrape the scales, remove the gills and internal organs, but also not to ignore the black membrane in the belly of the fish, which is prone to bacterial growth and affect the final taste. Next, the body is chopped along the spine so that it can be dehydrated evenly during the drying process.
The next important step, and one that many people often make the mistake of, is whether the fish should be cleaned before salting? The answer is absolutely no! Once the raw fish comes into contact with raw water, it is very likely to cause bacteria to multiply, which in turn will lead to spoilage during the curing process. The correct way is to gently wipe off the blood stains on the fish with a clean rag or paper towel, and then apply an appropriate amount of high liquor (it is recommended to choose a high liquor above 50 degrees, preferably 65 degrees), which can not only effectively sterilize and preservative, but also remove the fishy smell and ensure that the marinated preserved fish is delicious and does not stink.
When it comes to marinades, the ratio of salt to spices is particularly crucial. Generally speaking, 10 to 15 grams of salt per catty of fish meat is the most suitable to ensure sufficient preservative effect without being too salty. After mashing star anise, cinnamon, bay leaves and other spices, stir-fry slowly in a pot with salt over low heat until the salt is slightly yellow and fragrant. At this time, there is no need to filter the spices, and the fried salt is directly applied to all parts of the fish, taking care that only a thin layer is needed to avoid being too salty.
The salted fish is then placed in a clean, oil-free and water-free container, covered with plastic wrap and salted in a cool and ventilated place for 5 days. During this period, remember to turn the fish every day so that it absorbs salt evenly, which accelerates the process of dehydration and flavoring, so as to effectively prevent spoilage.
Finally, after five days of salting, the fish is hung with a rope through the gills and dried for about a week on a sunny day, until the surface of the fish is completely dry without the slightest moisture. The dried preserved fish should be hung in a cool and ventilated place for proper storage.
In summary, the four major tips for marinating preserved fish include:
After the fish is cleaned, it does not need to be washed, but it is wiped with a dry cloth and coated with high liquor, which can both preserve and add flavor.
Control the amount of salt and marinate according to the standard of 10-15 grams of salt per catty of fish, so as not to cause spoilage or too much to become too salty.
Preserved fish must be marinated before being dried, and the excess water is removed through the salting stage and the flavor is fully absorbed, so as to reduce the risk of spoilage.
Dry preserved fish in continuous sunny weather to ensure that the fish can be thoroughly dried in a short period of time to avoid moisture deterioration.
In this way, you can successfully create a salty, fragrant, and long-lasting authentic cured fish, whether you enjoy it at home or entertain guests, you can show the unique flavor of the year and the taste of home. I hope this article will be helpful to you on your way to making preserved fish, and we look forward to your successful experience after trying it, and please remember to like, comment, retweet, collect and follow, so that we can explore more culinary secrets together. End of article.