1, cut: according to the size of the fish were used in three forms of dorsal dissection, abdominal dissection and abdominal side dissection. Dorsal dissection is generally used for large fish with thick flesh. Cutting from the fish dorsal fins under the second scale into the knife, knife to the fish skull, slightly oblique in the middle of the skull cut. Remove the viscera and tooth pier, the spine of the blood stain and the belly of the black-coated mucous membrane, gently scrape away with a razor blade. If the fish body is larger, should be in the spine under the bone and the other side of the meat thickness, respectively, open swallow knife, clip knife and slice knife, so that the brine is easy to penetrate. Fish small meat thin, can be used abdominal dissection. That is, in the middle of the fish belly into the knife, two pieces of symmetrical dissection. Abdominal dissection, can be cut into the fish body under the center line, up to the periphery of the fish eye, down to the tail on the anus until. After dissection, remove the viscera.

2, washing: after dissection in the blood before coagulation, with a brush one by one in the water to wash away blood stains, mucus, put into baskets, drip-drying, can be pickled. You can also put the washed fish body into the pre-prepared brine, immersion 3 to 5 hours, remove the drip-dry brine, and then marinated.

3, salt curing: according to the size of the fish to determine the amount of salt, generally 18 to 24 kg of salt per 100 kg of fish. Winter and spring is less, summer and fall season is more. When pickling, the salt evenly rubbed in the fish body, gills, swallowing knife, eyeballs and fishing holes. Then placed in the pickling pool, meat side up, fish scales down, fish head slightly lower, fish tail diagonally upward, layers stacked. Stacked to the mouth of the pool, you can continue to stack until beyond the mouth of the pool 10 to 15 centimeters. After 4 to 5 hours, the fish body contraction to the mouth of the pool flush, and then add a layer of sealing salt, and cover the surface with bamboo, stone pressure. So that the fish body is immersed in brine, fully absorb the salt, off the water. Summer can also avoid flies maggots on the fish body.

4, sun-drying: fish out of the brine, the use of brine will be the fish body scrubbing once, remove the stained dirt, drip dry brine, discharged in the sun on the fish curtain. Fish scales upward, sun 1 ~ 2 hours after turning into a meat face up, sun to noon, the fish will be collected indoors or will be lifted at both ends of the bamboo curtain to cover the fish, let it cool to 3 ~ 4 pm, the use of weak sunlight and then sun. After 2 to 3 days of sunshine to the fish belly gills can not squeeze the water, it is dry.

5, the above is the practice of dried yellowtail fish.