How long does it take for pickled fish to dry?

1, as the case may be. How long the pickled fish needs to be pickled depends on the size of the fish and the amount of salt. Generally, 6 Jin of fish can be fished out and dried in 5 days with 4 Liang of salt, and can be fished out and dried in 4 days with 6 Liang of salt. Farmers cook preserved fish in winter. Because the temperature is low in winter, the pickling process will not be corrupt, and farmers generally do not cook preserved fish in summer.

2. Pickled salted fish is made of slaughtered fresh fish with salt, spices and other seasonings and then naturally or artificially dried. It is one of the traditional processed and pickled aquatic products with rich nutrition, long shelf life and unique flavor. Due to the diversity of preserved fish production methods, there are more than 0/00 kinds of preserved fish of various specifications in China alone, mainly from Fujian, Hainan, Shandong, Zhejiang, Hubei and other regions. Salted fish is mostly processed by traditional pickling technology, and its pickling methods mainly include dry pickling, wet pickling and mixed pickling, and the pickling time is several hours to two months. In order to reduce the salt content of salted fish, shorten the curing time and improve the taste of salted fish, people have developed some new curing methods, such as pressure curing, pickling with vinegar, partially replacing NaCI, oil-soaked salted fish and fried salted fish products with other chlorides (KCI, MgC 12 and CaC 12).