How to make delicious pickled fish

Cured fish is a kind of food that many people like to eat. Fresh fish needs to be pickled. The pickling method is relatively simple, but it takes a relatively long time. In the past, farmers made cured fish in winter. The temperature in winter is relatively low, which will not cause the fish meat to rot. In principle, it cannot be dried in the sun for too long. After pickling, it is best to put it in the freezer of the refrigerator.

How to make delicious pickled fish

The method of making cured fish is to prepare the fish, remove the head, split it into two pieces from the back, and then cut it into pieces that can fit in the marinating container according to the size of the fish, put it into the container, sprinkle with salt, scallion segments, MSG, chicken essence, ginger slices (the seasoning can be increased or decreased according to different tastes), then drizzle with a little sesame oil, stir it slightly and put it aside for marination.

Farmers make cured fish in winter because the temperature is low and the fish will not spoil during the pickling process, so farmers generally do not make cured fish in summer. We can use the refrigerator to marinate in the summer. Cover the fish pieces mixed with seasonings with plastic wrap and put them in the refrigerator. You can take them out and dry them in three to four days. Be sure to choose good weather to dry them in order to reduce the drying time.

Sunny and windy weather is best. It usually takes a month to dry clothes in winter, but in summer the moisture evaporates quickly, so it usually only takes two or three days in good weather. In principle, do not dry the fish too much. Just hold the fish pieces in your hand so that they do not droop. You can store them in the refrigerator or freezer.

Wash the marinated and dried fish pieces with clean water, put them into a steamer and steam them for 15 to 20 minutes. After cooling, the fish meat will be firm and can be eaten directly. It can also be processed further: chop the cooked fish pieces into cubes as big as half a cigarette, heat oil in a pan, pour the cured fish pieces into the pan and stir-fry for a while, drizzle with a little sesame oil (a little vinegar is also fine), remove from the pan and serve on a plate, it will become a delicious dish of glossy cured fish. The cured fish is indeed a delicious dish after it is prepared. It has no fishy smell at all and tastes good whether it is served hot or cold. When I go fishing, I often make salted fish from big fish. I bring the salted fish with me when I go fishing, and it tastes unique. Moreover, this is a good way to deal with big fish. If you catch a lot, you can make more cured fish and store them. You can take them out and eat them after the fishing season is over. They can be kept in the freezer for a long time without spoiling. Interested anglers may wish to give it a try.