1. Acceptance of raw materials: the same batch of fish in the larger and other types of fish out of separate processing. Select the freshness of good yellowtail as raw materials, the freshness of poor raw materials, to use two processing methods to deal with.

2. Salt: Salt refers to the fish in the pool before salting, pre-partial salt mix or plug in the fish's body surface, gills and abdominal cavity. Depending on the situation, you can choose to copy the salt method, mixing salt method and bump salt method and other methods.

(1) copy salt method: is the fresh fish poured on the fish board or boat deck, sprinkled with salt, bamboo fish rake copied, so that the salt evenly attached to the fish body. This method saves time and labor, but the quality of products is poor, not easy to keep.

(2)Salt mixing method: pour the fish on the salt mixing board. One by one to open the two gill covers, belly up, add 8% fish weight of salt in the gills, and then closed the gill cover, that is, the fish to the salt pile mixing, so that the fish body adhering to the salt particles, to be pickled.

(3) hit the salt method: the fish, salt poured into the operating table, the back of the fish towards the inside of the left hand, the fish gill cover will be uncovered, the right hand holding a small stick through the gill membrane, to the abdominal cavity into the anus straight into the draw, with the end of the stick will be plugged into the abdominal cavity a few times the salt, gill cover near the thick meat to be more plug salt. At the same time to both sides of the gills inside the salt, salt amount of fish weight of about 10%, close the gill cover, and then into the salt pile sticky mix, so that the fish body attached to the salt particles. As the salt into the abdominal cavity of the fish, accelerated penetration, inhibit the role of enzymes in the viscera, to prevent the products from corruption and deterioration of the purpose.

3. Pickling first pool or cabin cleaning, in the bottom of a layer of salt about 1 cm, plus the fish to be pickled. It is best to arrange the fish neatly, head back against the wall, belly up, slightly flat slant. The second row of fish head pressing the first row of fish tail, layer fish layer salt, to ninety percent full, plus sealing salt. The total amount of salt used: about 32% of the weight of the fish in winter, about 35% in spring and summer.

4. Pressure stone: pickled fish after 1 to 2 days after laying a layer of hard bamboo chips, on the pressure stone, stone weight of fish weight 10 to 20%. To the brine submerged fish body 5 ~ 10 cm is appropriate, so that the upper fish body does not expose the brine surface, in order to accelerate the precipitation of water and salt penetration.