When curing fish, the question of the amount of salt is generally ten pounds of fish, one pound of salt. Simply put, the ratio of fish to salt is ten to one.

In fact, pickled fish is a locally recognized delicacy in Qiandongnan Miao and Dong Autonomous Prefecture of Guizhou Province, containing amino acids that cannot be synthesized artificially as well as a variety of vitamins, etc., which have the function of stomach-healthy and digestion-aiding. Cured more than 10 years of pickled fish can also cure enteritis, stop diarrhea, especially after the disease or postpartum loss of appetite, eat pickled fish can enhance appetite, invigorate the spirit.

Many people should know that when pickling preserved fish, the main thing is to look at two factors, the first factor is to look at the size of the fish, the second factor is to look at the amount of salt used. Below, I will analyze the impact of these two factors on curing preserved fish.

The first is the amount of salt used. In real life, a lot of salt is usually used when curing preserved fish. As a matter of fact, the amount of salt used will also greatly affect the time of curing preserved fish. Generally speaking, if you use more salt, the curing time will be shorter, while if you use less salt, the curing time will be longer.

Then there is the size of the fish. As a matter of fact, the size of the fish will also greatly affect the time for curing the preserved fish. Generally speaking, if the carp meat is not thick, six pounds of fish can be taken out and dried in 5 days after curing with 4 taels of salt, and if 6 taels of salt is used, then it can be taken out and dried in 4 days. Of course, if the carp meat is very thick, the curing time will be longer so that it can be flavored faster.

In short, in the curing of preserved fish, the amount of salt actually depends on their own amount of choice, in general, the amount of salt by one-tenth of this ratio, a catty of fish or meat put one or two salt. In our daily life, we just need to wash the big fish, and then break from the back, take out the fish intestines, swim bladder, fish roe, and then smear a layer of salt. It should be noted here that generally 10 pounds of fish use 1 pound of salt curing can be. Finally, we then press a large stone on top and marinate for about 10 days.

In short, if you want to pickle salted fish, you can generally control the fish and salt in ten to one.