20 degrees preserved fish will not stink. The fishy smell of dried fish is caused by fish corrosion, which is mainly caused by more water, such as wet storage position, too little salt and insufficient dehydration.

Therefore, it is suggested that dried fish should be pickled, especially antiseptic spices, such as fennel, star anise and salt. At the same time, the position of dried fish needs to ensure sufficient sunshine and ventilation, which is conducive to removing water from the fish as soon as possible, thus achieving the effect of preventing fishy smell.

The method of drying dried fish:

1, cut and wash: cut the belly or back of the fish, take out the internal organs and wash them, then rinse them repeatedly with clear water, then wash away the mucus and blood stains in the fish with a brush, and then control the water. If the fish is thick, you can cut a few knives at the top to let the sun and wind in and speed up the drying process.

2, curing ventilation: salt has antibacterial effect, which can prevent dried fish from deteriorating. According to the size of the fish, marinate it with salt water, then add a proper amount of salt, evenly spread it on the inside of the fish, gills, eyeballs, etc., so that the fish can fully absorb the salt, and then put the dried fish in a semi-cool or ventilated dry place to dry and ventilate.

3, turn over and dry: when drying fish, it should be placed in a dry and sunny place. It should not be placed in a rainy and humid place, nor should it be exposed to the sun for a long time, which is easy to deteriorate and be polluted by moisture. When drying, you need to turn over the noodles every two hours and put a net outside the dried fish to prevent mosquito bites.