The sun-dried fish mainly has the following steps:

1, dealing with fish: according to the size of the fish were used in dorsal dissection, abdominal dissection and abdominal side of the dissection of three forms. Dorsal dissection, generally used for fish big meat thick. Dissection from the fish dorsal fins under the second scale into the knife, knife to the fish skull, slightly oblique in the middle of the skull cut. Remove the viscera and tooth pier, the spine of the blood and the abdomen of the black-coated mucous membrane, gently scraped with a razor blade.

If the fish body is larger, should be in the spine under the bone and the other side of the meat thickness, respectively, open swallow knife, clip knife and slice knife, so that the brine is easy to penetrate. Fish small meat thin, can be used ventral dissection. That is, in the middle of the fish belly into the knife, two pieces of symmetrical dissection. Abdominal dissection, can be cut into the fish body under the center line, up to the periphery of the fish eye, down to the tail on the anus until. After dissection, remove the viscera.

2, for cleaning: after dissection before the blood coagulation, with a brush one by one in the water to wash away the blood, mucus, put into the basket, drip-dry water.

3, for curing: according to the size of the fish to determine the amount of salt, generally 18 to 24 kg of salt per 100 kg of fish. Winter and spring is less, summer and fall season is more. When pickling, the salt will be evenly rubbed in the fish body, gills, swallowing knife, eyeballs and fishing holes. Then placed in the pickling pool, meat side up, fish scales down, fish head slightly lower, fish tail diagonally upward, layers of rows and stacks.

4, sun fish: followed by drying. When drying, choose an open place to dry; we try to choose an open place to dry as much as possible, sunny is better, do not choose a windy place to dry, easy to have dust.

Expanded:

Dried fish is fresh fish that has been fully sun-dried. Skimmed dried fish is made from high-quality fresh fish, refined through high-temperature steaming, drying and other procedures, and all the indexes meet the standards set by the state.

Sun-dried fish is for preservation. But the nutritional value will be retained partly and lost partly. In the process of drying, there will be some bacteria invasion, and it is recommended to sterilize at high temperature during the production process. If cold, it should be soaked in boiling water and then eaten.

Dried fish, is a product made from meat or fish that has been seasoned and dried. As the moisture content decreases, the nutrients in them are concentrated and the protein content is up to 45 percent or more. So, they are a good food for protein supplementation.

When there is a lack of protein food in the main meal, or when you fill up with bread, cold skin, instant noodles and so on, adding some dried fish as a snack can effectively replenish nutrition.

Eating some properly when traveling is also good for maintaining physical fitness.

However, if you think that the more dried fish you eat, the better, then you are thinking wrong. Not good for weight loss. Dried fish is a high-calorie food, eating more of it is no different from eating more meat. Today's dried fish are quite a lot of fat, eat more on weight loss is not favorable, but also increase the intake of saturated fatty acids.

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