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: preserved fish, preserved fish and salted fish.

Generally, fresh fish weighing more than 1.5 kg are beheaded, tailed and eviscerated, and cut into 3.3 cm square pieces to make preserved fish;

Fresh fish below 1.5 kg, cut into pieces from the back, punch a flower knife at the thick meat to facilitate pickling, and then process it into preserved fish;

Small fresh fish under 200 grams are usually cut to remove internal organs and made into saury.

Rinse the fish with clean water after cutting, marinate every 65,438 kg of fresh fish with 8- 1 1 kg of salt, take it out of the tank (basin) for 6-8 days, and smoke it with low fire for 6-8 hours until there is no water on the body surface. When smoking, control the smoke quantity and temperature, and turn it every 2 hours.

2, pickling method 2:

500g fresh fish, each fish is cut from the back to remove gills and internal organs, washed and filtered to remove water, mixed with 250g refined salt,10g pepper,1.5g sodium nitrate and 50g sugar, marinated for 3 days, washed, hung in the sun for 2 days, and then hung in a smoking room to continue smoking for 36 hours, thus obtaining the preserved fish.