If there is a brown film on the surface, section and body of pickled fish, it is commonly called "oil burning" or "yellow rust", which is the result of oxidation of fish fat. Therefore, the fish is loose and smells bad. When you eat it, you will feel bitter in your mouth, your tongue will be numb, reddish black spots will appear near the gills of the fish head, and black spots will appear in the inner muscle layer, indicating that the fish is smelly.

The red spot of salted fish is "redness" or "redness", which is caused by salinization of halophilic bacteria or bacilli. At 36 ~ 38℃, the bacteria in the fish multiply rapidly, and the fish has deteriorated at this time.

Salted fish are salted fish and dried fish. Fish used to rot easily because there was no low-temperature preservation technology. Therefore, fishermen all over the world use this method to preserve fish. In ancient China, salted fish was called "abalone". Ma You is a famous salted fish in Guangdong, which is a kind of salted fish with strong and special smell. Guangdong specialty salted fish and chicken fried rice is made with this.

There are many kinds of salted fish, some with big fish and some with small fish. In the past, salted fish in China was the food of poor people (George Lam's song "Need You in Minutes" was also delicious. This is a vivid portrayal of poor life. But now some valuable salted fish are not cheap.

Basic information

Fish with pickled vegetables is an indispensable special food for Dong families, and its production season is mostly from cold dew to first frost.

Dong people's pickled fish is the most distinctive flavor food, which is pure, crisp, sweet and sour. Guizhou Province included Dong pickled fish in the development of tourism products with ethnic characteristics, which won unanimous praise from all guests.