We all know that pickled fish is a relatively common way of eating, it is the fresh fish pickled and dried, the flavor is more special, eat more rice, loved by people. At the end of each year, many people will pickle fish at home. So pickled 10 pounds of fish how much salt is appropriate? Let's take a look at it!

To be divided into fish varieties and sizes, if it is pickling some of the small white or bream and so on, the amount of salt will be a little less, because these fish body is small, thin meat, better flavor, ten pounds of fish about one hundred and fifty grams to two hundred grams or so of salt is enough. Like our old family pickled fish are used more than ten pounds of large grass carp or chub, fish meat is very thick and difficult to taste, ten pounds of fish need about three hundred grams to four hundred grams of salt. However, personal taste is different, according to personal taste discretionary increase or decrease. I think the salted fish is a little salty to be tasty, salt is too little salty taste is also a little light.

Pickling 10 pounds of fish salt

Pickling preserved fish, bacon, basically similar. I've been pickling 10 pounds of fish with 6 to 7 taels of salt (I put pepper salt).

A friend will say, why 10 pounds of fish need so much salt, not snore to death?

Putting aside the fact that this year is a warm winter (with high temperatures), there are many other uncertainties in the salting process that can lead to the proliferation of bacteria. If you use too little salt, it won't work as a good antiseptic and sterilizer, and it's easy to make salted goods spoil.

In addition, put in these salt is not the final dish salt, after soaking and cooking salt, salt has been removed a lot, basically close to the level of fried vegetables.

Pickled 10 pounds of fish put 6 to 7 two salt, this amount of salt is my experience over the years and lessons learned summary.

1, buy back the fish to scrape all the scales, remove the gills, from the spine to break open (can also be processed by the fish stall owner on behalf of the work), wash, dry water control.

2, according to the number of fish, the right amount of salt and pepper into the frying pan over low heat, let the salt slowly warm up, forcing out the pepper flavor, until the salt is slightly yellowed turn off the fire (pay attention to can not be fried paste), sheng out to cool.

3, first the fish meat thick place on the flower knife, and then sprinkle pepper salt, rub evenly.

4, according to the size of the fish and the thickness of the meat, marinated 2 ~ 3 days to dry.

5, first put under the sun under strong light to dry the surface moisture, and then hang to a cool ventilated place to let it air dry.

6?Wait until half dry when you can put away. If you don't use it in time, you can put it in the refrigerator to freeze and save.