Pickled fish need to be washed with salt before drying.

Pickled fish should be cleaned and then hung up to dry. Due to the lack of cleaning before pickling, there will be a lot of blood in the fish when pickling, and if the blood is not cleaned when drying, the air-dried fish will have a dark color instead of the normal reddish-brown color.

It is worth noting that the fish can not be washed before pickling, some places do not even scrape the fish scales, do so in order to air-dry the fish after the fresh flavor is more intense. To not go to the fish scales, fish can only be a towel to dry the blood, do not use water to rinse, water washed fish is easy to deteriorate, the fresh flavor will also become diluted.

Pickled fish notes

Pickled waxy fish is best to use fresh, meaty fish, such as grass carp, carp, mackerel and Spanish mackerel, after the winter, we have more mackerel and Spanish mackerel here, so people will mostly choose these two kinds of fish pickled.

While Spanish mackerel and mackerel compare, although mackerel has more spines and a heavier fishy flavor, it is cheaper and tastes extraordinarily fragrant after pickling, so when pickling, mackerel is more popular, but of course if you don't want to miss out on the money, pickling Spanish mackerel is even more delicious.