How to dry osmanthus fish and how to pickle it, please give directions from experts.

Smelly pickled fresh fish-homemade stinky mandarin fish

condiments

Siniperca chuatsi 6 strips of salt 100g

Three green onions and 1 ginger

condiments

Auxiliary tools: plastic packaging

Pickled fresh fish stinks, but not stinks —— Steps of home-made stinky mandarin fish

1.？ Buy fresh mandarin fish in the seafood market, ask the fishmonger to slaughter the mandarin fish and clean it up. After returning home, wash the blood with clear water and dry the fish with kitchen paper for later use. Cut the onion into sections, and cut the ginger into thick slices for use.

2.？ Rub the fish with salt and fill the stomach with onion and ginger slices.

3.？ Wrap the fish in plastic wrap and put it in a stainless steel basin. Put the fish in a warm place in the kitchen, the temperature is about 20-23 degrees. It takes about 7 days to marinate at this temperature. Remove heavy objects and turn them over once a day. You can smell the fishy smell in about 5 days, and it is still very elastic to press the fish with your fingers. At this time, the smelly mandarin fish has been marinated.

skill

It should be noted that:

1. When pickling mandarin fish, you can't have too much salt. The contract weight of mandarin fish purchased abroad is 1.5-2 kg, and the salt consumption of each fish is between 10-20g. Too much salt makes salted fish.

2. The duration of curing the stinky mandarin fish depends on the appropriate temperature, and the best temperature is 25-28 degrees, and the curing time is about 3 days. Now it's winter, and the room temperature will be lower, so the fish will take longer to marinate.