The methods for quickly drying salted fish include salting, dipping, salt-mixing, semi-soaking, etc.

The soaking method is to soak the fish in salt water. The salt mixing method is to sprinkle solid salt on the fish body or coat it in the fish body. The semi-marine method involves brining fish in a shaking, concentrated brine.

Salted and dried fish is a processed product in which fresh fish is first salted and then dried. There are many raw fish that can be processed into salted and dried products, including "multi-catch" fish species such as sardines, mackerel, and saury, as well as high-end fish species such as ribfish, puffer fish, and snapper.

The purpose of pickling salted and dried fish is to soak it in salt water to allow the salt to penetrate into the fish body. At the same time, it takes away the water in the fish body, so that the raw fish has a suitable salt taste and unique eating taste, and at the same time prolongs the Save time.

According to the type of raw fish, product requirements, etc., appropriate methods and conditions will be adopted for salting. Generally speaking, the salting method is suitable for salted and dried fish, and the dipping method is suitable for fresh salted and dried fish. For the salting method, the salt concentration should be 10-20% of the weight of the fish body. For the soaking method, the salt water concentration should be 5-15%. The salting temperature and time should be balanced, which is a must-achieved condition.