How to pickle fish? Salted fish pickling method 1
1. Choose common chubby fish. After handling chubby fish, we need to remove the head, and we only need to pickle the fish. You can make soup with fish heads.
2. Prepare the ingredients with salt and fish 1: 15, evenly spread the salt on the fat fish god, and ensure that all parts are evenly spread, then marinate the fish in a cool place, and pay attention to turning the fish over every day.
The fish will be marinated in about 3.7 days, and then we will put the fish on a rope and hang it in a ventilated place, so that the fish can slowly dry in the shade. About 10- 15 days, the salted fish will turn into dried fish, and the whole salted fish will be ready.
Salted fish pickling method 2
1. Choose fresh herring. After the herring is treated, we marinate it with the middle part of the herring, because the middle part of the herring has better meat quality and better taste.
2. Sprinkle the prepared salt evenly on the fish, then put the fish in a clean porcelain jar, add the prepared cooking wine, ginger foam and aniseed, and then seal the fish, preferably put stones on the top of the fish, so that the pickled fish is more delicious.
3. Take the salted fish out and put it on the rope, and let it cool in a sunny place. After about a week, the fish will be dried. If we want to make the fish more delicious, we can cool it for a longer time.
How to eat salted fish 1? Fried salted fish with silver buds: soak the prepared salted fish in clear water until soft, then drain the water, add oil to the pot, put the drained salted fish in the pot and stir-fry until the fish is crisp, take it out, continue to stir-fry the minced garlic in the pot, remove the silver buds at the head and tail, stir-fry for several times, and then add the fried salted fish, soy sauce, sugar, etc.
2. Fried rice with salted fish: add a proper amount of oil to the pot, stir-fry minced garlic and egg liquid until fragrant, add sauce to continue to stir-fry, add rice to stir-fry, and pay attention to stir-fry the rice thoroughly. After the rice is completely fried, add salted fish, silver buds, salt and sugar to stir fry, and then add shallots to take out.
3. Roast salted fish: put the salted fish to be roasted evenly on the tin foil, put it in the oven for 5 minutes at 200 degrees, then take it out and turn it over, and continue roasting for 5 minutes before taking it out. Because salted fish itself has a taste, there is no need to add other accessories. If you think salted fish is too salty, you can brush some honey on both sides of the fish.
In fact, many fish in our life, such as crucian carp, grass carp, carp, herring, bream, etc., can be pickled, but we need to choose good quality, disease-free and fresh fish to make when pickling. At present, grass carp is the most popular way to make pickled fish in various regions.
This is because the price of grass carp is moderate among all fish, the meat is prickly and less, and the overall meat quality is very soft and tender. It is suggested that fish with pickled vegetables should have less thorns and not more small thorns. Some people may say that perch has fewer spines, but in comparison, perch is very expensive. And why grass carp is more suitable? This is because grass fish bones are few, which is very few compared with carp and crucian carp, and the price is moderate. And generally choose to make salted fish.
Tips and time for curing fish 1. Put all the ingredients into the belly of the fish, close the fish and put them into the bucket layer by layer. Pay attention to the bucket of pickled fish must be placed in a dry place to prevent the bottom of the bucket from rotting. Generally, water will seep out after 3-4 days of maintenance. Don't move the wooden barrel at this time, because the seeping salt water can block the air and better protect the taste of pickled fish.
2. Generally, pickled fish can be eaten after being marinated for three months. It is suggested that the fish should be taken out layer by layer every time, and then continue to press after taking the pickled fish.
3. Fish with pickled vegetables can be eaten directly without adding other materials, and baked to ensure crispy skin and soft bones, and the taste will be more delicious.
4. It is recommended to marinate in wooden barrels, which can make the fish marinate for a longer time. In some areas, some people will pickle in clay pots. Fish marinated in clay pots will take a shorter time, but the overall taste will not be as delicious as fish marinated in wooden barrels.
If you have friends who like to eat pickled fish, or have the idea of cooking pickled fish, you can follow the above introduction. However, because salted fish contains a lot of salt, it is recommended that people with poor gastrointestinal function eat as little as possible, and people with high blood pressure also need to eat less to avoid damage to their bodies.