1. Method 1: evenly smear the killed fish with fine salt for pickling. It can be stored in the freezer for about 6 hours, so it will not go bad and taste better. If coated with fine salt and wrapped with plastic wrap, the preservation effect will be more perfect.
2. Method 2: Soak the killed fish in about 10% salt water, which can be stored for 3 ~ 4 days at 30℃ without deteriorating the fish.
3. Method 3: Put the killed fish in hot water of 80 ~ 90 degrees, take it out when it is slightly scalded until it becomes discolored, let it cool, wrap it with plastic wrap and store it in cold storage. It won't go bad after 24 hours.
4. Method 4: Spread mustard evenly on the fish body and belly, then put the fish in a fresh-keeping bag and tie the mouth of the bag tightly, and it will not go bad and taste after refrigeration for about 3 days.
5. Method 5: The viscera of fish are hollowed out and soaked in 10% salt water, which can be preserved for several days without deterioration.
6. Method 6: Freezing the fish directly in the refrigerator or freezer can achieve the effect of preservation.
7. Method 7: Coat the fish body and belly with mustard, then put the fish in a fresh-keeping bag and tie the bag tightly to achieve fresh-keeping effect.
8. Method 8: Put the fish in hot water of 80-90 degrees, take it out when it is slightly blanched, let it cool, wrap it with plastic wrap and refrigerate.