Hunan preserved fish is a traditional specialty of Hunan Province, belonging to the Hunan cuisine. Golden color, with solid meat, salty and light, fragrant special, easy to keep, for Hunan people eat a traditional aquatic products, every winter, many families have the habit of smoking preserved fish.

Specific practices are as follows:

1, smoked preserved fish generally choose carp, mackerel, grass carp and other fresh fish as raw materials, depending on the size of the fresh fish and cutting methods, can be divided into wax block, wax skin, wax swordfish three.

2, generally more than 1.5 kilograms of fresh fish, cut off the head and tail in addition to internal organs, the fish cut into 3.3 centimeters square fish block, made of waxy block of fish, 1.5 kilograms of fresh fish, from the back of the slice, the meat is thick and then play a flower knife to facilitate the marinade, and then processed into waxy fish, 200 grams of individual smaller fresh fish, usually cut the abdomen to remove the internal organs, and then made of waxy knife fish.

3, the fish body cut, rinsed with water, every 100 kilograms of fresh fish with salt 8 to 11 kilograms of pickling, pickling 6 to 8 days out of the tank (basin), sun to the surface of the body without moisture, and then smoked with a micro-fire for 6 to 8 hours, smoked to control the amount of smoke and temperature, and turned every 2 hours, so that the fish body fully and evenly subjected to smoke to improve the quality of the fish products.