How to pickle fresh fish

With today's booming economy, more and more people are pursuing the pleasure of eating, and more and more gourmet restaurants are popping up. Eating out is certainly a wonderful thing, but it is not as hygienic and clean as eating at home. So in order to satisfy your own "mouth desire", you can learn how to make pickled fresh fish from me.

1. Buy fresh mandarin fish at the seafood market, ask the fishmonger to marinate the fish, slaughter and clean the mandarin fish. After returning home, rinse off the blood with clean water, wipe the fish body dry with kitchen paper and set aside; cut the scallions into sections and the ginger into thick slices and set aside.

2. Rub salt all over the fish and stuff the fish belly with green onions and ginger slices.

3. Wrap the fish with plastic wrap and put it in a stainless steel basin. Put a heavy object on the fish and put it in a warmer place in the kitchen at a temperature of about 20-23 degrees. It needs to be marinated at this temperature for about 7 days. Remove the heavy object and turn the fish over once a day. After about 5 days, you can smell a smell from the fish that is neither stinky nor smelly. When you press the fish body with your fingers, it is still very elastic. At this time, the stinky mandarin fish is well pickled.

After reading the detailed introduction to the method of pickling fresh fish, are you excited and can’t wait to try it yourself? Then don't hesitate, take action now. Enough practice will surely make you successful and allow you to make the most delicious one.