Materials: 20 pounds of fish, 250 grams of salt
Practice
1, ready for the raw materials: two large fish and salt.
2, scrape off the fish scales and wash, with a sharp knife from the tail of the fish to the back of the fish to open the incision.
3, peel open the fish belly, the fish's internal organs are pulled out, the fish head cut off and washed.
4, with salt to the fish body inside and outside all smeared with two layers of salt into the basin, two days after the turn down the fish, pickling four days time can be sun.
5, with a wire or cloth worn on the fish above the body, with chopsticks or bamboo sticks will be fish body open, hanging in the outdoor sunshine.
6, the sun 4 to 5 days to the fish to seventy percent dry on it. If it is cloudy and raining, hang the fish in a ventilated place to dry.
How to pickle salted fish at home?
The fish that can be used for pickling cover almost all fish products, and salted fish is not a bad appetizer in recipes for loss of appetite. The following will introduce three unique salted fish pickling method:
1, will be the fish disemboweled and remove more than in addition to water, according to the ratio of fish and salt: 1:004 ratio of salt rubbing pickles: if you prefer spicy flavor, you can add an appropriate amount of chili powder and pepper pickling for 24 hours, take out of the sun to the fish contained water to remove 50%, white wine on the pickling vessel {curing vessel, double-ported earthenware jar is best.} Antibacterial, and then the fish neatly placed in the vessel sealed storage, if the salted fish cured in the month of wax, shelf life of one year. Salted fish cured in this way, cured for two months, red color, shape cigar taste, as ham, can be fried, fried, can be steamed.
2, according to the above method of curing 24 hours to take, with vegetable oil will be fried to golden yellow fish out of the cooling, put into the raw incense in the marinade can be eaten in January. The ratio of raw sesame oil to salted fish is 1:0.8. Salted fish cured in a better way than the method of steaming is preferred, the taste is better.
3, buy a you like, the size of the mackerel or moray eel;
from the backbone of the knife, cut the backbone of the fish bones, the fish guts and gills get rid of;
do not use water to wash, but should be a clean rag, a little bit of sassafras clean fish body accumulation of blood and the black lining, revealing the tender fish meat;
with fine salt or their own another processed pepper salt (pepper and fine salt fried in an iron pot), smeared on the fish, to be uniform, not on the skin of the fish;
smeared salt, with sorghum wine slightly spread on the fish smeared with salt, to maintain the aroma of the taste should be mellow;
placed in a ceramic pot, ceramic altar, or pots, the top cover of a sheet of white paper, and then to press on the stone, to squeeze out fish fish fishy water, and to keep the pressure of a week or so;
the fish should be placed on a clean cloth, a little bit of blood and black membrane, revealing the fresh and tender meat.
Finally, the fish has been salted for a week to take out, with a bamboo slice of the side of the salt, with a strong thin rope, from the head of the fish through the eyes, hanging in the outdoors to cool and dry, as far as possible to wind-drying do not dry in the sun, so that the meat of the fish is tasty;
Before serving, cut a section of the performance in the water to soak and rinse, add onions, ginger, wine steamed and eat, whether it is a drink under the dishes, or dinner party, the aroma of the mellow, the taste is very good. Whether it's for a drink or a dinner party, the mellow chewing, the dense meat, the eye-catching color, makes your family, relatives, friends mouth-watering. What are you waiting for, take action now, the delicious food that has not moved.
Reference:
I want to pickle salted fish, how many ways to pickle?
. The following will introduce two unique salted fish curing methods: 1, the fish will be disemboweled and remove more than in addition to water, according to the ratio of fish and salt: 1:004 ratio of salt rubbing pickles: if you prefer spicy flavor, you can add an appropriate amount of chili powder and pepper pickle for 24 hours, take out of the cool sunshine to the fish containing water to remove 50% of the pickled vessel with white wine {pickled vessel, double-ported earthenware jar best.} Antibacterial, and then the fish neatly placed in the vessel sealed storage, if the salted fish cured in the month of wax, shelf life of one year. Salted fish cured in this way, cured two months later, the color and lustre of red, the shape of cigar taste, as ham, can be fried, fried, steamed to eat. 2, according to the above method of curing 24 hours to take, with vegetable oil will be deep-fried to golden yellow fish out of the cooled, put into the raw incense in the marinade can be eaten in January. The ratio of raw sesame oil and salted fish is 1:0.8. Salted fish cured in a better way than the method of steaming is preferred, the taste is better.
Salted fish pickling method
Temperatures are getting lower, you fishing friends if you catch a big fish can not eat it can be pickled, salted fish flavor also has a special flavor, the following to provide you with two pickling methods from the Internet, for your reference. These two pickling methods can be used for pickled fish, almost covering all the fish, salted fish in the recipe, is not a loss of appetite appetizer dishes. The following will introduce two unique salted fish pickling method: 1, the fish will be disemboweled to inquire about the net and remove more than in addition to water, according to the ratio of fish and salt: 1:004 ratio of salt rubbing pickles: if you prefer spicy flavor, you can add an appropriate amount of chili powder and pepper pickling for 24 hours, take out of the sun to the fish containing water to remove 50% after the use of white wine on the pickling vessel {pickling vessel, double-ported earthenware jar is best.} Antibacterial, and then the fish neatly placed in the vessel sealed storage, if the salted fish cured in the month of wax, shelf life of one year. Salted fish cured in this way, cured two months later, the color and lustre of red, the shape of cigar taste, as ham, can be fried, fried, steamed to eat. 2, according to the above method of curing 24 hours to take, with vegetable oil will be deep-fried to golden yellow fish out of the cooled, put into the raw incense in the marinade can be eaten in January. The ratio of raw sesame oil and salted fish is 1:0.8. Salted fish cured in a better way than the method of steaming is preferred, the taste is better.
How to pickle the dried salted fish
Ingredients: a large fish, coarse salt 1-2 pounds, a piece of fabric (or towel) 2-3cm wide cloth 2-3M long (can wrap the entire length of the fish). Preparation is as follows: 1), the fish will be scaled, from the back of the fish will be broken open, remove the viscera, wash and dry with a towel spare (from the back of the fish will be broken open the advantage of fish can be salted evenly). 2), in the fabric (or towel) sprinkle a layer of coarse salt, will be placed on top of the fish, will be the rest of the salt evenly sprinkled in the belly of the fish open, body. 3), will be the fish closed after the fabric (or towel) wrapped the whole fish (sealed), and outside the cloth wrapped and wrapped. Outside and then wrapped with cloth and wrapped tightly, hanging in the shade to dry can be. 4), in the hanging fish below a small plate, used to catch salted fish dripping brine, to be no more brine dripping down, salted fish can be used for cooking. Note: winter is the best time to pickle
How to make salted fish Five ways to pickle salted fish
How to make salted fish:
1 Choose a large fathead fish, kill, wash. Chop off the fish head, (fish head can be made into soup, or chopped pepper fish head, depending on personal preference.) . Coat the fish body with pickling salt. The general ratio is 15:1. put it into a basin. Place in a cool place for about a week. (Turn fish over every day.) Remove, put on string and cool in the shade. Air drying can be.
2 Making time, usually choose when the day is the coldest.
Dried salted fish
Raw materials: take the fish in the middle, cleaned (preferably large mackerel, meat thick and fat), split in half from the center, once the best pickled five or six petals
Ingredients: salt, cooking wine, ginger, dashi
Vessel: preferably ceramic (5 liters or so)
Preparation:
1. Put the cleaned section of the fish into a clean container, rub the fish with salt (5 times of usual cooking), cooking wine (can be more), ginger and dashi (a little).
2. compacted, fish section can be pressed on top of some heavy things, marinated for four or five days.
4. Take out and hang on the balcony, preferably in the sun for a few days (this link increases the aroma of salted fish), the longer the sun, the better the taste.
How to pickle salted fish is not dry
How to pickle salted fish have to be dry, because after pickling flavor needs to be hung in a cool and ventilated place, do not have the sunshine photographed, I do not know that you are afraid of the fish dry because of the fear of pickling after the bite is not moving? If so, you can not worry, you pickle salted fish, do not scrape the fish scales or scrape the fish scales can be recommended, it is best to scrape off the fish scales, pickled and hung to ventilate the place, you want to eat, may be fish has been very dry, at this time, you can use hot water to wash the salted fish, wash before soaking, cleaning is completed, chopped into small pieces, and put to the pressure cooker in the steam, in the steam, because it is a high-pressure cooker, plus the heat in the pot of boiling, the steam, the steam, the steam, the steam, and the heat in the cooker. Plus there is heat in the pot Teng, so the fish is soft after steaming out, out of the pot as soon as possible after eating, otherwise put a long time, the water in the fish evaporates or will become a little dry, not just out of the pot when the fluffy, but it will still be very tasty. The above is to freshwater fish as an example, such as mackerel, I do not know if it can help you.
How to pickle salted fish is good salted fish
Jiaxing people pickle salted fish is also divided into planned pickling and random pickling two kinds. First of all, there is a plan to pickle. Every New Year's Eve, people always have to buy "a valve" grass carp. A fish from the back of the grass cut, no spine called female valves, spine called male valves. After cutting it into a three-finger wide section, two of them will be braised and placed on top of the "New Year's Carp" to entertain small guests on New Year's Day. The other sections of the "running marinade", because it is cold before and after the Spring Festival, so it can be put for a period of time. After the two sections above the "New Year's Carp" are eaten by the guests, the "running marinated" fish will be burned on one or two sections and put on the surface.
Randomly pickled salted fish often in two seasons. One is the yellow plum season, if there is a lot of rain, in the field, out of the ditch to catch a lot of fish, a moment can not eat, it will be pickled. This time the salt head to be heavy, two or three days later, will be exposed in the fish brine on top of the fish meat eaten first, submerged in the brine under the fish can be put for a longer period of time, at any time to take the stew.
In addition is the New Year's Eve, relatives send one or two carp or grass carp to, at this time, pick one of the largest fish, the whole pickle, pickling fish can not be washed, do not scrape the fish scales, break the belly, remove the net viscera, with salt first wipe the inside of the fish belly, and then outside against the direction of the fish scales rubbing, and then hang in the house under the porch for two or three days, the fish blood water drenched dry, and then pickled the second, pickling method with the first, pickled will be the whole basis of the straw wrapped up, horizontal every three to four days. Up, horizontal every three to four inches long bundle a section, hanging under the eaves of the north house to let the northwest wind blowing, about half a month to take down and peel off the straw to store up, the first month and a half after the start to eat, you can eat a longer period of time. This pickled fish, only stewed, to put Taihu Lake onions, the flavor is very fragrant.
Salt pickled salted fish with salt how to save
Pickled, then, it is best to air-dry, dry after using a clean plastic bag, it is best to do sealed, so that after the refrigerator should be no problem.