How to pickle salted fish?

How to use the refrigerator to pickle salted fish

Practice:

1. Fishing back/buying back the chilled or fresh fish scraped scales, cut from the abdomen, remove the gills, viscera, if there is a black membrane in the fish abdomen, make sure to use a knife to scrape the black membrane, and then rinse the fish, and use a clean cloth to absorb the water;

2. Take a large amount of salt, and evenly coated with the fish's abdomen and the fish body, head inside and outside should also be smeared with salt, in short, the whole fish are evenly coated with a thick layer of salt;

3. The head of the fish inside and outside should also be smeared with salt, in short, the whole fish are evenly smeared with a thick layer of salt;

3. First, use the texture of thick and strong kitchen paper towels to wrap the fish tightly from head to tail on two layers, if necessary, with a thin cotton rope tied tightly, and then in the outside of the wrapped paper towels wrapped fish tightly wrapped in a layer of plastic wrap tightly, wrapped tightly! Finally, wrap the fish tightly in two more layers of tinfoil;

4. Place the wrapped fish on a large, relatively flat plate and press it down with something heavy (I've used cans to weigh down many of them!). ), put it in the lower compartment of the refrigerator and let it marinate for a while. The heavy weight pressure forces the moisture out of the fish itself, while putting it in the fridge draws out the moisture and it keeps well!

Note:

Salted fish in the refrigerator should be cured for at least 4 days, and a few days more if the pressure is not heavy enough. The press must be heavy! Heavy things are the only way to make the fish firm and tasty!

Put a plate of wet tea leaves (brewed tea do not want) or cut lemon in the refrigerator, can absorb the flavor, remove the odor

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