1, mullet needs to go through the sun for 5 to 7 hours, salt pressing and other steps. In the process, it needs to be turned over repeatedly and evenly exposed to the sun to remove water, in order to become crystal clear mullet roe.
2. The bigger the mullet roe is, the more delicious it is. If the mullet roe is too small, the oil and maturity are insufficient and the flavor is not good. You can also gently press the mullet roe with your fingers to have a firm taste. Vacuum-packed mullet roe can be stored at room temperature 15 without preservatives.
Days, refrigerated storage 1 month, frozen storage 1 year.
3, cooking mullet roe should be moderate in hardness, cooked oil and water will be lost, and the unique taste and fragrance will be lost. The cooked mullet roe is suitable for eating directly or with radish, garlic sprouts and apple slices.
It takes 3 or 4 months for mullet roe to get used to it. It has a good taste and Q degree when cultured in pure seawater. After harvesting, he used the sashimi processing method to bleed blood, which not only slowed down the bacterial reproduction, but also kept it fresh.