When cutting fish, you should pay attention to choose different cutting methods according to the size of the fish: back cutting is suitable for big fish with thick meat, and when cutting, you should enter the knife from under the dorsal fin of the fish. When the knife is about to reach the skull of the fish, the handle is slightly inclined and cut in the middle of the skull;
If the belly of the fish is large, another cutting method should be adopted, which should be cut below the back bone and at the thick meat on the other side, which is beneficial to salt water infiltration; As for small fish, they can generally be cut open and eaten.
Cut the internal organs clean, do not scrape the fish scales, simply hang them on a high place with water, and marinate them after two or three hours without dripping water; When curing, salt should be added to every part, but not too much. After that, you can use the cooked soy sauce to "add salt".
Then press a stone on the fish or compact it in a bottle filled with water, usually for about 24 hours; After pickling, tie the rope, hang it on the balcony, bask in three big suns, and the dried fish will be 80% dry. At this time, the dried fish tastes just right.
Now some businesses specializing in dried fish are lazy, and many of them are done by machines. Even if you cook at home, there are many details to pay attention to: it is best not to use soy sauce for pickling dried fish, and cooked soy sauce will be more fragrant when used for pickling.
Scraping fish scales is not recommended, because sometimes it will hurt the skin and meat quality of fish, so scraping is ok when eating; Dried fish cooked by traditional methods should be hung in the shade. If you can't eat it all at once, you can keep it in the refrigerator.
However, the drying methods of dried fish in different areas may depend on the local natural environment. Although there are fish all year round in some places, drying dried fish usually chooses sunny days with low temperature and strong north wind. In sunny weather with strong north wind, dried fish can be eaten in a week or so.
Dried dried fish is economical, clean and delicious, and it tastes first-class when used for cooking radish or steaming.
Dried dried fish should be stored in cold storage and protected from light as much as possible, and should not be eaten too often, even if healthy people eat it once or twice a week, and it is best not to exceed 100g each time. Try to eat with fresh vegetables and coarse grains.
People with high tolerance in protein, such as children and patients with kidney disease, should eat less dried fish, and patients with hypertension had better not eat it.