Grass carp is the most popular.

Carp, grass carp, carp, mackerel, bream and so on can be used to make salted fish. However, the quality of the fish should be in accordance with the pollution-free standard, the fish body integrity, disease-free, color and lustre normal. Among them, the more widely used is grass carp.

Grass carp is the most popular. Because grass carp has a lot of meat, less thorns, tender meat, plus the price is moderate, is a good choice for pickled fish. The best way to make salted fish is to choose one with fewer spines, and not the kind with very small spines.

Of course, the grass carp is not a particularly spiny fish, just relative to some fish a little less spiny, grass carp than carp and crucian carp are less spiny. It's also more meaty and affordable, so it's more likely to be used as a marinade, and it's also the most widely used.

The documentary "tongue on the Chinese" episode 4 "the flavor of time" has appeared in the pickled fish, pickled fish inside is a Miao cuisine, is used as raw material WoHua fish. It is a local representative cuisine unique to the Miao and Dong ethnic groups in Guizhou's Qiandongnan, and is not part of Sichuan cuisine.

Expanded information:

Pickled fish are made with tips:

1. Stuff the dregs in the abdominal cavity of the fish, and then pair the two pieces of fish to form the original state, layers into the bucket, and the other methods remain the same. Other methods remain unchanged. Pickled fish barrel should be placed in a dry place to prevent the bottom of the barrel stained rotten. A few days after the bucket oozing water, do not start, this brine can play a role in isolating the air and protection of pickled fish flavor.

2, 3 months after pickling, you can generally take food, each time you take food, from the top of the layer by layer to take out, after taking is still pressed as is.

3, pickled fish can be eaten directly without any processing, the original flavor. Can also be roasted with fire, crispy skin and soft bones, pure flavor, aftertaste.

4, as far as possible with the wooden barrel pickling, so that the pickled fish storage time is long. Can also be pottery altar curing, which is characterized by fermentation acid fast, can be eaten in advance, but the taste is not as fresh as wooden barrel curing.

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