1. Smoked preserved fish generally take fresh fish such as carp, herring and grass carp as raw materials. According to the size and cutting method of fresh fish, it can be divided into three types: wax block, wax skin and salted fish.

2. Generally, head, tail and viscera of fresh fish above 1.5 kg are removed, and cut into small pieces with a square of 3.3 cm to make preserved fish, while fresh fish below 1.5 kg are cut into pieces from the back, and a flower knife is punched at the meat thickness to facilitate thorough pickling, and then processed into wax-wrapped fish, and smaller fresh fish below 200 g are generally cut off.

3. Rinse the cut fish with clean water, marinate every 65,438+000 Jin of fresh fish with 8-65,438+065,438+0 Jin of salt, take it out of the tank (basin) for 6-8 days, and smoke it with low fire for 6-8 hours after the body surface is dried. When smoking, control the smoke quantity and temperature, and turn it every 2 hours.