1 Do you need to wash and dry preserved preserved fish

No. You don't.

Usually cured walleye do not need to go to the water to wash, because this time walleye has been fully flavored, if this time with water to wash and then go to the sun, then it is very easy to affect the taste of walleye, because this will lead to walleye in the salt and spices are washed out, it may make the walleye bacteria and microbes and deterioration.

And in the sun before the fish is needed to dry the water, it is recommended to take a clean paper dry and then go to the sun will be better, the sun, choose a cool and ventilated place, the sun on the ten days and half a month is good.

2 Waxed fish to blanch before eating

need.

Because most of the waxfish in the process of air-drying and sun-drying will be contaminated with some dust, so blanching before eating is still necessary, the fish is, after all, a raw meat, after a certain period of time wind-drying and sun-drying, and ultimately the formation of the waxfish, if there is no blanching beforehand, then the waxfish is very likely to be undercooked.

However, the blanching time of the preserved fish should not be too long, usually about two minutes can be, because the fish is particularly easy to cook, if the blanching time is too long, it will affect the taste of the fish.

3 salted preserved fish salty how to return the salt

You can use lightly salted water for rinsing to return the salt taste.

When the production of salted fish is a little salty, you can find a clean basin, add warm water to the basin, you can also add some salt, the water into a light brine, the salted fish into the basin for rinsing, so that the salts inside the salted fish in accordance with the principle of natural distribution of the flow of the concentration from the high concentration to the low concentration, and then quickly released outward, so that some of the salty taste back.

If you think it's still a little salty, you can repeat the steps a few more times, and after the fish is softened, pour out the water and add warm water, and so on for 3 to 5 times.

4 What is the ratio of salt in preserved fish

The ratio of fish to salt is about 10:0.3.

According to the amount of 10 pounds of fish, usually need 2-4 taels of salt, so the ratio of salt in the preserved fish is more appropriate at 10:0.3, and you can increase or decrease the amount of salt according to your taste.

If you put too much salt, then it is easy to eat too salty and bitter, put too little, the salmon is easy to deteriorate and taste, usually cured salmon with the amount of salt than the amount of cured bacon is generally a little less, this is because of the meat of the fish is relatively flaccid, no pork or beef salt resistance.