1. Pickling method 1: Smoked cured fish generally uses fresh fish such as carp, herring, and grass carp as raw materials. Depending on the size and cutting method of the fresh fish, it can be divided into three types: cured fish, cured fish, and cured saury.

Generally, for fresh fish over 1.5 kilograms, cut off the head and tail, remove the internal organs, and chop the fish meat into 3.3 cm square fish pieces to make cured fish; for fresh fish under 1.5 kilograms, cut them into slices from the back and remove the thick meat.

Make a knife to make it easier to marinate, and then process it into waxed fish; for fresh fish that are smaller than 200 grams, the abdomen is usually cut open and the internal organs are removed to make waxed saury.

After cutting the fish body, rinse it with clean water. Pickle it with 8 to 11 kilograms of salt for every 100 kilograms of fresh fish. Take it out of the tank (pot) after marinating for 6 to 8 days. When there is no moisture on the body surface, it is then smoked with a low fire.

6 to 8 hours. When smoking, the amount and temperature of smoke should be controlled, and the fish should be turned every 2 hours to fully and evenly smoke the fish to improve the quality of the fish.

2. Pickling method two: 500 grams of fresh fish. Cut each fish open from the back and remove the gills and internal organs. Wash and filter out the water. Mix with 250 grams of refined salt, 10 grams of peppercorns, 1.5 grams of saltpeter, and 50 grams of white sugar.

Mix well, marinate for 3 days, wash, hang in the sun for 2 days, and then hang in the smokehouse to smoke for 36 hours to become cured fish.