Waxfish can be steamed and eaten.

It is a good idea to soak the preserved fish in water before eating it. In the process of curing preserved fish, a large amount of salt is bound to be added for better taste and also to increase their shelf life. Therefore, it is recommended that you soak your bacon and preserved fish in water every time before consuming them, as this will reduce the salt content and flush out the excessive salt.

Cooking can be done by boiling or steaming, with more vegetables and with less salt at the same time. Boiling or steaming the bologna is the same as the "soaking" mentioned earlier.

Precautions for buying preserved fish

1, the color of preserved fish meat should be milky white with yellow or red color, if the color of the meat is black, it may be made of poor quality fish.

2, with a finger press the fish body, feel the meat firm, slightly elastic, so that the waxfish taste good, more chewy, inferior waxfish feel greasy.

3, good salmon has a unique fish flavor, good salmon fish fish odor is light.

4, good waxfish section of compact tissue, smooth meat, no hollow; damp waxfish meat becomes soft, cut meat loose, and there are large hollow.