What if the salted fish stinks?

In winter, when the weather is bad, bacon and preserved fish often stink. It's just the skin. It's best to eat if it can be handled in time. As long as it's not powdery or moldy, it's not a big problem Maybe there is less salt, or the temperature and humidity have changed greatly. Soak it in light salt water, then wash it, hang the salted fish until it is 70% dry, wrap it in paper and put it in the refrigerator for consumption at any time. It's not delicious if it's too dry.

What should I do if the pickled fish stinks?

1, wash the fish again, and then soak it in water for an hour! This can remove the odor (if there is any odor, just wash it again with Jiang Shui and yellow wine).

2. It is very important to suck dry-cleaned fish with a dry cloth (you didn't do this last time)! Be sure to do it

3. Rub the fish with coarse salt again! Be sure to force salt into the fish!

4. Put the salted fish on a layer of fish and sprinkle a layer of salt on it! After coding, press it with a heavy object for one day!

5, then you can take it out to dry or! If you have done all the above operations and it still doesn't work, it is enough to prove that your fish has really deteriorated seriously, or it is recommended to throw it away. After all, bad fish is bad for your health and will have diarrhea!

What kind of fish is used for curing preserved fish?

Grass carp or herring is most suitable for preserved fish, because grass carp is plump and big. After air drying, the meat quality is still firm, and it will not be too dry to affect the taste. Generally speaking, preserved fish and bacon can be preserved during the "heavy snow" solar term and before the twelfth lunar month, that is, from "light snow" to "beginning of spring". The cured fish after salting and air-drying is more mellow in taste and firmer in meat quality. The strong smell of bacon reminds us of our home.