The first step in drying fish is to cut it open:

There are three types of cuts: dorsal cut, ventral cut and ventral cut. Which method to choose mainly depends on the size of the fish you choose. The dorsal section is suitable for large and thick fish. When cutting, start the knife from the second scale under the dorsal fin of the fish. When the knife is about to reach the fish skull, make the knife handle slightly inclined and cut in the middle of the skull. Remove the internal organs and tooth mounds from the fish, and remove the blood and excess parts of the spine. If the fish is larger and another method of cutting is used, it should be cut under the back bone and in the thick meat on the other side, which is beneficial to the penetration of salt water. For small fish, we have to choose abdominal dissection.

The second step of drying fish is washing:

Special attention should be paid to the need to clean blood and mucus before blood coagulation. After cleaning, drain the water from the fish, put it into the prepared brine, and soak it for 3 to 5 hours.

The third step of salting dried fish:

Choose the amount of salt according to the fish of different weights. Generally, 18 to 24 kilograms of salt per 100 kilograms of fish. The amount also varies according to the season, with less in winter and spring and more in summer and autumn. When marinating, spread the salt evenly over the fish to help the fish taste the same. Then place it in the pickling tank with the meat side up, the fish scales down, the fish head slightly lowered, and the fish tail slightly tilted upward.

The fourth step of drying fish:

When the fish is brine, use brine to clean the stains on the fish, and then place it on the fish rack. Remember that the fish scales should be upward. After drying for 1 to 2 hours, dry the fish upward. After being exposed to the sun, let it cool down for 3 to 4 hours. After 2 to 3 days, the fish will no longer be able to squeeze out the water and the fish will be dry.