Every household will have pickled fish during the holidays, so if the pickled fish is smelly, can you still eat it? How to make pickled fish delicious when it smells smelly? Let’s introduce it to everyone. Let's do it!

Can we eat pickled fish if it smells bad?

Bacon and cured fish often stink when the weather is bad in winter. This is just a superficial matter. It is best to deal with it in time. The good thing is that it is edible. As long as it is not powdery or moldy and insect-infested, it is not a big problem. It may be caused by lack of salt or large changes in temperature and humidity. Soak it in light salt water, then wash it, and hang the pickled fish to Wrap 70% of the dried fish in paper and put it in the refrigerator for consumption at any time. If it is too dry, it will not taste good.

What to do if the pickled fish has a peculiar smell

1. Wash the fish again Once, and then rinse it in water for an hour! This can remove the odor (if there is still an odor, just wash it again with ginger water and rice wine)

2. Use a dry cloth to wash the washed fish Blot dry (you must not have done this step the last time you did it), this is very important! It must be done

3. Use coarse salt again and rub the fish vigorously! Be sure to force the salt to penetrate Go inside the fish!

4. Sprinkle a layer of salt on top of the salted fish and stack it up! After stacking, press it with heavy objects for a day!

5. Now you can take it out to dry or dry! If you have done all the above and there is still no effect, it is enough to prove that your fish has really deteriorated seriously. It is recommended to throw it away. After all, you will eat the damaged fish. It’s not good for your health and can cause diarrhea!

How to cook pickled fish

Ingredients for pickled fish: grass carp (more than 4 pounds)

Pickled fish Ingredients: green onion, shredded ginger

Seasoning for pickled fish: cooking wine, pepper, salt

Method of pickled fish:

1. Cut the fish from the head Clean the dorsal fin from the tail to the tail, clean off the black film inside the fish belly (remember, I forgot to clean it here, I did it later), wait for the water to dry (you can also wipe it dry with a cloth), and then apply white wine or cooking wine;

2. After an hour, use a small spatula brush or your hands to evenly apply fried salt and pepper (10-15 grams per kilogram of fish) on the inside and outside of the fish;

3 . Place the coated fish in a container and marinate for 3-5 days (3 days when the temperature is high);

4. Tie the marinated fish firmly with a rope or iron hook and hang it Blow it in a ventilated sunny place for 3 days and then change it to a ventilated shade place to make it semi-dry. After half a month, wash the dust and pepper on the fish with warm water, cut it into pieces or strips and sprinkle with green onion and ginger. , steam for 30 minutes before eating.

Notes:

1. If you want the fish to be salty, it can be marinated overnight. If you want it to be salty, it will take two or three days. .

2. I used flat fish, about one and a half kilograms. This size is more economical to pickle. When eating, only one is enough. (Unfortunately, I have two for the cat) 3 , In addition, there are grass carps, the bigger they are, the more delicious they are.

4. Be sure to check the weather forecast when drying, otherwise it will be too spicy.

5. Drying When cooking, there should be some space between the fish, so that it is easier to dry.

Related content

How to pickle fish in winter

Method 1: Use salt for the first time Marinate the fish or meat for 24 hours, then take it out, wash it and dry it, then put it into the tank, use chili powder and a small amount of salt, add pepper powder and marinate again for 2 days and 2 nights, and then smoke it directly for five to a week. , be careful not to smoke too quickly. (Salted---wash---salted---smoked) Method 2: For some small crucian carp and small carp, if the weather continues to be sunny, you can directly wash and cut them open, air-dry without adding salt. With any condiments, the flavor is unique. You can also slice the large fish and air-dry it without salt, then store it in the refrigerator and eat it as you go. (wash---air-dry)