Pickled fish depends on the size of the fish and the amount of salt used. With more salt, the curing time will be shorter, and the carp meat will not be thick. Generally speaking, six kilograms of fish can be fished out and dried in five days with 4 liang of salt. If you use 6 Liang salt, you can take it out and dry it in four days.

How long can pickled fish usually be dried?

It will take three or four days.

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.