Many people like to eat dried fish. When we make dried fish, we put a lot of salt in it. This not only allows the fish to be preserved longer, but also changes the taste of the fish, giving it a better taste when making dishes. However, for most people, they buy dried fish directly in the market and Don't know how to cure dried fish yourself. So, how to marinate dried fish?

1. How to make pickled fish

Cut the fresh fish from the back, cut the fish bones on the back, and remove the fish’s internal organs and gills; do not wash it with water, but You should use a clean rag to clean away the blood and black membrane inside the fish little by little to reveal the fresh and tender fish meat. Use fine salt or your own processed Sichuan peppercorn salt (fry the Sichuan peppercorns and fine salt in a pot until cooked) and apply it evenly on the fish meat, but do not apply it on the fish skin.

After smearing the whole body of the fish with salt, sprinkle a little wine on the salted fish meat to maintain the proper aroma and mellow taste; place it in a pottery basin and press it on a porcelain altar for a week. Finally, take out the fish that has been marinated for a week, use bamboo slices to open the salted side, use a relatively strong thin rope to pass through the eyes, and hang it outdoors to dry. Try to dry it in the wind and not in the sun. , that kind of fish meat is delicious; for big fish, you need to cut the fish body in half, remove all the internal organs, salt it for a day or two, and then air-dry it.

2. Nutritional value of pickled fish

During the processing of pickled fish, due to the action of microorganisms and enzymes in the raw fish, nitrate reduction and protein hydrolysis occur. Biochemical changes such as shuttle and deamination of amino acids, hydrolysis and oxidation of lipids give fish a unique flavor and nutrition. Cured fish has tender meat, delicious taste and high nutritional value. The protein content is 26.7%, the fat content is 30.8%, it is especially rich in vitamin A, and the content of phosphorus, calcium, iron and other elements is also high.

3. The harm of pickled fish to the human body

The protein decomposition of pickled fish produces a large amount of amines. Pickled fish contains nitrite. If you eat pickled food for a long time, this will Such substances continue to accumulate in the human body and can lead to nasopharyngeal cancer, esophageal cancer, gastric cancer, bladder skin cancer, etc. The fish body is rich in protein and water. Due to the decomposition of bacteria and enzymes, excessive decomposition of protein will cause the protein in the fish body to deteriorate. Fish body contains a certain amount of fatty tissue. Complex chemical changes will occur during the processing and storage of cured fish. The final products of fat oxidation are mainly short-chain carbon-based compounds, causing the bad flavor of food. In most cases, these products are harmful to humans.