Introduction to the method of smoking fish

1. material: fresh fish (carp, grass carp and herring) above 3kg and proper amount of salt are selected.

2. After eviscerating the fresh fish, cut off the head, tail and viscera, and cut the fish into 3 cm square pieces.

3. Then make a few knife flowers on the back of the fish pieces and clean them.

4. Every 100 kg of fresh fish is about 10 kg for curing. That is to say, if a small amount of salt is salted, then 10 Jin of fish is the salt in A Jin.

5. After the salt is evenly coated on the fish, put the fish pieces into a jar or basin, seal the lid and marinate for one week.

6. After that, take it out and dry it until there is no moisture on the surface, then put it in a smoking room or stove and fumigate it with a small fire for a few days.

7. Pay attention to control the smoke and temperature when smoking, so that the fish can be smoked evenly and the quality of smoked fish will be high.