Shanghai smoked fish is a traditional food with strong Shanghai characteristics. It not only has a unique taste, but also is one of the representatives of Shanghai cuisine. Although the method of smoking fish is relatively simple, the key to making delicious smoked fish lies in the selection of materials and skills.

material selection

material selection is the key to smoked fish. Generally speaking, grass carp or herring is the most suitable smoked fish. These two kinds of fish are tender and suitable for smoking, and the fat content of fish is also relatively high, which can make smoked fish more delicious.

preparation

preparation includes cleaning the fish, removing the internal organs and scales, and then cutting several knives on the fish, so that the smoked flavor can penetrate into the fish more easily. Next, soak the fish in salt water for 31 minutes, which can remove the fishy smell from the fish. Then take out the fish and dry it for later use.

smoking process

the smoking process is divided into two steps, the first step is baking, and the second step is smoking. First, put the fish in the oven and bake it for 15 minutes, which can make the fish more compact. Next, put the fish in the smoking stove and smoke it for about 31 minutes, which can make the smoke smell more intense.

How to eat

Smoked fish can be eaten directly or used to cook other dishes. If you want to eat it directly, you can slice the smoked fish and add some onion, ginger and vinegar, which is very delicious. If you want to cook other dishes, you can cut the smoked fish into small pieces and add them to the soup or stir-fry to make the dishes more delicious.

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