Every year in the twelfth lunar month, most families in China make pickled products, including of course very delicious preserved fish. In the choice of fish species, some are grass carp and some are herring. Farmers cook preserved fish in winter. Because the temperature is low in winter, the pickling process will not be corrupt, and farmers generally do not cook preserved fish in summer.
In summer, we can marinate in the refrigerator, cover the fish pieces with plastic wrap and put them in the refrigerator for three or four days. Be sure to choose good weather to dry and reduce drying time. Sunny and windy weather is best. It usually takes a month to dry in winter, and the water evaporates quickly in summer. It usually takes two or three days when the weather is good. In principle, don't dry it too dry, just hold the fish pieces by hand and keep them hanging, and put them in the freezer for preservation.
Methods for long-term preservation of pickled fish;
1, dried salted fish can be preserved for one year after soaking in vegetable oil.
2. Put a bamboo frame at the bottom of the tank, sprinkle some salt, put the dried preserved fish into the tank, spray a layer of white wine on each layer, sprinkle some salt on the top layer, cover it with kraft paper or toilet paper, and seal it with salt water to avoid air leakage. It can be kept for one year.
3. Put the air-dried preserved fish into the pottery, cover it with cloth, then cover it with wooden boards, find a dry place, spread 6-7 cm of quicklime, and press the jar on the lime, so that the drying period of preserved meat can be extended to more than 4 months.
4. Wrap the pickled fish pieces in paper, put them in a laundry basket or a carton, spread a layer of straw ash or wheat straw ash on each floor, cover the basket with a wooden board and put it in a dry and ventilated place, which can generally keep fresh for more than half a year.
5. Put the pickled fish in a fresh-keeping bag in the refrigerator. This method lasts for a long time, but you should eat it early.