What is the best fish for preserved fish?

Fish is nutritious, delicate and delicious, which can be said to be the meat we often eat in our daily life. Moreover, making fish into preserved fish has unique flavor, rich nutrition and unique taste, which is very delicious and can be said to be very popular with everyone.

So what kind of fish is better for making preserved fish? Crucian carp, grass carp, herring, carp, etc. Can be used to make preserved fish, but grass carp is often chosen by everyone. This is because grass carp is spiny and tender, so it is a good choice for making preserved fish. Of course, you can also choose according to your own preferences. Here are two ways to make preserved fish.

Drunk fish, buy fresh carp or herring, clean, gut, head and tail, and divide into two parts. Spread edible salt evenly on the inside and outside of the fish, marinate it for a day and a night, and dry it in the sun until it is a little hard. Prepare a jar, as long as the fish can be put in it. Put a small bowl at the bottom of the jar, pour half a bowl of white wine into the bowl, insert some sticks on the bowl, put the fish on the sticks, two at a time, spread two or three layers, and seal the jar. After a month of pickling, the altar can be opened, and the aroma is fragrant. It is delicious after drinking.

Traditional preserved fish, the best way to make preserved fish is to buy fresh fish, handle the fish well, clean the scales, gut and wash the blood. Wash the fish with clear water, drain the water, or wipe the water off the fish with kitchen paper. The pot is hot, pour in the edible salt. Under normal circumstances, 10 kg of fish needs 200 grams of salt. Stir-fry the edible salt with low heat. Add star anise, cinnamon, fragrant leaves and green pepper in turn, continue to stir fry, stir fry the flavor of seasoning, and when the salt starts to turn yellow slightly, take it out of the pot and let it cool. Spread the fish evenly with white wine. Liquor can not only remove the fishy smell of fish itself, but also effectively prevent corrosion. Then spread the cold salt evenly on the fish, and be sure to spread all parts of the fish.

Prepare a clean and dry container, put the fish in the container neatly, sprinkle the remaining spices and edible salt evenly on it, and finally seal the container. Marinate for about 5 days. In about 2 days, turn the fish upside down, put it under it, and then turn the bottom over, which will make the pickled fish taste better. After 5 days, take out the fish, put the salted fish on the rope, hang it in a dry and ventilated place, and dry it naturally, which takes about half a month. No matter what kind of fish you choose to make preserved fish, you must choose fresh fish and clean it up, especially the black film in the belly of the fish must be removed, otherwise the preserved fish will have a heavy smell. After the fish is washed, it must be drained, so that the preserved fish will not go bad so easily.

Preserved fish has tender meat, delicious taste and high nutritional value, and is rich in protein and fat. It is also rich in vitamin A, especially trace elements such as phosphorus, calcium and iron. However, preserved fish is a high-salt food, and gout patients had better eat it in small quantities or not.