Dried sea salted fish, a mouth-watering traditional food, is loved for its salty and rich flavor. To make amazing dried salted fish, you need to master proper curing techniques and patience. Let's start from the very beginning and take you on an amazing journey of making delicious dried sea-salted fish step by step!

Picking Fresh Fish

Good quality dried salted fish comes from fresh sea fish. It is very important to choose fish with high freshness; they are usually intact, well-scaled and clear-eyed. Common fish suitable for making dried salted fish include horse mackerel, scallop and yellow croaker.

Cleaning and gutting

After the fish is cleaned, a sharp knife is used to slice it open from the belly and carefully remove the guts and gills. This step is related to the hygiene and taste of the dried salted fish, so be sure to handle it carefully.

Salting

This is the most critical step in the salting process. Spread coarse salt evenly on both the inside and outside of the fish, especially covering the belly, head and tail of the fish. According to the weight of the fish, the amount of coarse salt usually corresponds to about 500 grams of coarse salt for 1 kilogram of fish weight. The amount of salt directly affects the salinity of the dried salted fish, which can be adjusted appropriately according to personal taste.

Still curing

After wiping the salt, put the fish into a clean container, cover it with a lid and place it in a cool and ventilated place. The marinating time is usually 5-7 days, depending on the size and temperature of the fish. During the curing process, the fish will continue to dehydrate and the salt will gradually penetrate inside, creating a characteristic salty flavor.

Turning the fish over to dry

After curing, take the fish out, rinse off the salt particles on the surface with water, and drain off the water. Then, find a ventilated and sunny place to hang the fish to dry. The drying time depends on the weather conditions and usually takes 10-15 days. During the drying process, turn the fish frequently to ensure that it is evenly heated and to avoid mold.

Sealing and Storing

Airdry until the fish is completely dry and hardened, then it can be sealed and stored. Put the dried salted fish in a plastic bag or sealed jar and place it in a cool, dry place. Dried salted fish kept this way can be stored for a longer period of time and is easy to access at any time.

Cooking and enjoying

The dried sea-salted fish can be cooked according to personal preference. The easiest way to cook is to steam or fry it, and the cooking time should not be too long so as not to make it taste old and hard. Steamed and drizzled with soy sauce or dipped in bean paste, pan-fried and sprinkled with pepper or cumin powder, salty and delicious, with a lingering aftertaste.

Tips

During the marinating process, add a little pepper or five-spice powder to the salt to add flavor.

When drying, avoid direct sunlight, or the fish will easily yellow.

When storing, adding a few peppercorns can prevent insects and moths.

Salt for too short a time, the fish will not be flavorful; too long, the fish will be too salty.

Dried sea-salted fish is tasty but high in salt, so be careful to eat in moderation.