Analysis:

Materials: one piece of coarse salt for big fish 1-2kg, one piece of cloth (or towel), 2-3cm wide and 2-3M long (which can wrap the whole fish).

The method is as follows:

1), scale the fish, break it off from the back of the fish, remove the internal organs, wash it and use a towel to absorb water for later use (the advantage of breaking the fish off the back of the fish is that it can be marinated evenly).

2) Sprinkle a layer of coarse salt on the cloth (or towel), put the fish on it, and evenly sprinkle the remaining salt on the broken fish belly and fish.

3) After closing the fish, wrap (seal) the whole fish with cloth (or towel), wrap it tightly with cloth outside, and hang it in the shade to dry.

4) Put a small dish under the hanging fish to catch the salt water dripping from the salted fish. Salted fish can be used for cooking when there is no salt water dripping.

Note: Winter is the best curing time.