How to preserve yellow croaker

Abstract: Air-dried yellow croaker, like air-dried Spanish mackerel, is a special food handed down from generation to generation by fishermen in Shandong coastal areas with a long history. Qingdao area is used to being called "sweet sun-dried yellow croaker", and the air-dried fish (sweet sun-dried fish) produced in Qingdao area is a household name. So how to preserve yellow croaker? How to make sweet sun-dried yellow croaker delicious? Yellow croaker can not only be eaten fresh, but also be made into dried fish. The pickling methods of the two methods are different. Let's take a closer look. First, how to preserve yellow croaker

Ingredients: yellow croaker, cooking wine, ginger, salt, pepper, thirteen spices, seasoning oil, oyster sauce, sugar and onion.

Production process:

1. Let's pack some small yellow croaker first. Its size is too small. It takes a long time to deal with it by killing fish. Teach you a simple way to squeeze the internal organs directly from the lower end of the head, which is particularly convenient and does not destroy the fish.

2. After the internal organs of Pseudosciaena crocea are treated, pour water 1-2 times, drain the water, and then put it into a vat, first add ginger slices and chopped green onion, and then add a proper amount of cooking wine. These three ingredients are enough to remove its fishy smell, or they smell good when fried or fried.

3. Add a proper amount of salt, pepper, sugar, oyster sauce, thirteen spices and seasoning oil, then mix them evenly, then put them in a fresh-keeping box and store them in the refrigerator. Take it out and fry it when you want to eat it.

Warm reminder:

1, small yellow croaker is small. If the quantity is relatively large, the method taught above is particularly practical, saving time and effort.

2. The detailed method of seasoning oil, there was a special article about it some time ago. If you are interested, please refer to this article yourself and don't repeat it.

3. After salted, small yellow croaker can be used for cooking methods such as stewing, frying and frying, which can save a lot of time.

Second, how to eat sweet sun-dried yellow croaker?

The earliest origin of sweet sun-dried yellow croaker is that after fishermen catch fish, in order to prevent the fresh fish from deteriorating after landing, they cut the fish directly, washed it back and forth in seawater several times, hung it on the bow to dry quickly, and can be eaten after landing. This kind of sweet sun-dried yellow croaker is white and tender, fresh and salty, and more delicious than fresh fish. It is a traditional special food handed down from generation to generation by fishermen in Shandong coastal areas. Fishermen in Qingdao can cook sweet sun-dried yellow croaker, which is delicious.

Practice of sweet sun-drying yellow croaker;

1. First, choose fresh yellow croaker, remove scales, gills and viscera, wash and slice, and pickle the whole piece with salt, cooking wine, onion, ginger and pepper. It is usually cured 12 hours and then hung to dry. Generally, the temperature should be controlled within 15 degree, and the dry humidity should be within 40%.

2. Fishermen at the seaside have a trick to make sweet sun-dried yellow croaker: the whole pickling and cleaning process uses seawater, and they have to "cross" it in seawater. The advantages of this sweet sun-dried yellow croaker are: first, it does not attract flies; second, marine fish are washed with seawater, which tastes good. Of course, some people like to put some soy sauce on it to avoid attracting flies, but it tastes better than seawater.

3. When drying fish, hang the fish on the shady side, and don't let the sun shine directly. The dried fish is especially delicious.

4, homemade sweet sun-dried yellow croaker, pay attention to the salinity control of about 2%, is a healthy food.