Salted fish is dried after being salted. Fish used to rot easily because there was no low-temperature preservation technology. Therefore, fishermen all over the world have preserved fish in this way.

In ancient China, salted fish was called "abalone", and there was an idiom "the home of abalone" (this is not the abalone that is now regarded as a precious seafood). Guangdong salted fish is famous for its mackerel, which is a kind of Meixiang salted fish with a strong and special smell. Fried rice with salted fish and chicken granules, a Guangdong specialty dish, is made from this.

Extended data:

There are two kinds of processed salted fish: "Mei Xiang" and "Real Meat". When making plum-flavored salted fish, the fresh fish must be fermented for one or two days, and then salted for seven or eight days when its nutrients change. After drying, it produces a peculiar fragrance, which is soft and salty. However, the salted fish with real meat does not need fermentation, and it is directly salted and dried with fresh fish. Its meat is firm, flaky, salty and fresh.

The fresh fish used for drying mainly include red fish, mackerel, sea chicken, yellow flower tube, Cao Bai fish, red shirt fish, hairtail, whitebait and so on.

Salted fish made from different kinds of fresh fish have different flavors and tastes, and the "plum fragrance" and "real meat" made from the same kind of fresh fish also have different flavors and tastes. When purchasing, we should choose "Mei Xiang" or "Real Meat" according to everyone's preference, and at the same time, we should also choose the kinds of fresh fish used to make salted fish, such as mackerel and sea chicken.