2. Salt adding: Salt adding refers to pre-mixing or stuffing some salt on the fish's body surface, gills and abdominal cavity before salting in the lower pond. According to different situations, salt copy method, salt mixing method and salt collision method can be selected.
(1) salt copying method: pour fresh fish on a fish copying board or on the deck of a ship, sprinkle with salt, and rake with a bamboo fish to make the salt adhere to the fish evenly. This method saves time and effort, but the quality of the product is poor and it is not easy to store.
(2) Salt mixing method: pour the fish on the salt mixing plate. Uncover the two gill covers one by one, with the abdomen facing upward, add salt accounting for 8% of the fish's weight to the gills, and then press down the gill covers, that is, mix the fish evenly in the salt pile, let the fish adhere to the salt particles and wait for curing.
(3) Salt collision method: pour the fish and salt into the operating table, with the back of the fish facing the inside of the left hand, and uncover the gill cover. Hold a small wooden stick in your right hand and insert it into the branchial membrane, and extend it into the abdominal cavity until it reaches the anus. Use the end of a wooden stick to stuff salt into the abdominal cavity several times, and put more salt near the gill cover. At the same time, put salt into the gills on both sides, the salt content is about 10% of the fish's weight, close the gill cover, and then put it into the salt pile to make the fish attach salt particles. Because salt enters the abdominal cavity of fish, it accelerates the infiltration and inhibits the action of enzymes in viscera, thus achieving the purpose of preventing the product from spoilage.
3. Marinate first, clean the pool or cabin, sprinkle a layer of salt about 1 cm on the bottom, and add the fish to be marinated. It is best to arrange the fish neatly, with the head and back against the wall and the abdomen facing upwards, slightly flat and oblique. The second row of fish heads is pressed on the first row of fish tails, and the fish are sprinkled with salt until they are 90% full, and the salt is sealed. Total salt consumption: it accounts for about 32% of fish weight in winter and 35% in spring and summer.
4. Stone pressing: after 1 ~ 2 days, cover the salted fish with a layer of hard bamboo, and press stones on it, the weight of which is 10 ~ 20% of the weight of the fish. It is advisable to immerse the fish body in salt water for 5 ~ 10 cm, so that the upper fish body does not emerge from the salt water surface, so as to accelerate the precipitation of water and the penetration of salt.