Put one or two salt per pound of fish or meat. The amount of salt used is 1/10.

Bacon requires about one tael of salt per pound of meat, and it should be evenly applied on the surface of the meat. If it is cured fish, ten pounds of fish with a lighter taste and six ounces of salt will be enough. For ten pounds of salty fish, one pound of salt is enough.

Be sure not to wash it with water before pickling, otherwise it will go bad. When marinating, the fish needs to be cut open. To sprinkle salt on top, rub it with your hands to make the salt evenly spread. You can add some pepper powder and seasoning noodles.

Extended information

Among the traditional drying methods of cured fish, sunlight drying and hot air drying are the most important and economical drying methods. The sun drying method has disadvantages such as poor sanitary conditions, great unpredictability and poor production continuity; while hot air drying will reduce the quality of cured fish products (low rehydration, surface hardening and cracking, excessive shrinkage and color change, etc.).

In order to maintain the original physical and chemical properties of substances to the greatest extent and ensure good drying quality, vacuum freeze drying technology, microwave vacuum drying technology and combined freezing and microwave vacuum drying technology have been applied to aquatic product processing. In addition, ultra-high pressure technology has also been applied to the preservation of cured fish products with low salt concentrations.