Hello, I'm glad to answer this question.

before you answer, it depends on what flavor you like, what kind of fish you pickled, preserved fish or salted fish or dried fish. In fact, there are two ways to marinate fish, one is to marinate and dry, and the other is to marinate and seal the jar. The former dries the water and the latter keeps the water. Personally, my common salting methods are: fresh extraction, white pepper Jiang Mo to remove fishy smell, sesame oil to enhance fragrance, and a little sugar. Sugar is also added to freshen up. The amount added should not be too sweet but can give off the umami flavor. A little salt can increase the base flavor. If there is onion, I usually add some chopped green onion, marinate it for more than half an hour, and then it is OK to make fish porridge, steam and boil soup.

production method: firstly, the fish is salted and dried, and made into dried fish, so as to preserve it for a long time, not to taste better. However, in the long-term life practice, dried fish has indeed become a unique taste.

There are two ways to dry salted fish and get two flavors. One is dried fish, the other is preserved fish. Although they are all dried fish, the dried fish basically maintains its original taste, while the preserved fish is waxed, preserved for a longer time and has a fuller taste.

Usually salted fish is dried in the sun to make dried fish. What is important is that it is pickled thoroughly, dried quickly and can be preserved for a long time. Usually, fish weighing more than one catty are cut open from the back, which is convenient for pickling and dehydration. Because the back of fish is thick, if it is dried slowly, it is easy to rot and not easy to marinate. Small fish directly cut their bellies and intestines, and most of them have their heads cut off. The big fish can be peeled without scaling, or without washing. Remove the intestines, knead them with 3% salt, put them in a pot, and marinate them for one day in summer and three days in winter. Then hang it up and dry it as soon as possible. Generally, it should be dried within a week, otherwise it will become preserved fish.

cured fish can't be dried quickly, but slowly, commonly known as "dry in the shade". Treat it as before, don't wash it with water, in order to prevent it from being rotted by raw water pollution. Preserved fish are all made in winter. After being cleaned up, they are salted, which is 3% of the salt consumption. They are marinated in pots for three days and turned once a day, so as to marinate evenly. Then hang it out, not directly in the sun, under the eaves, in a ventilated place, it will dry out in a week. Just at this time, the fish has been waxed, and it has a strong bacon flavor. It can be preserved for a longer time than dried fish, and it can be kept for half a year and eaten in early summer of next year.

soak the dried fish thoroughly before cooking, so that the dried fish can absorb enough water. Then clean the dust, scrape the scales, chop the pieces, and cook the dishes according to the recipe, or fry or steam.

that's all my answers. I hope it will help you!