How many days does pickled fish need to be marinated before it can be eaten?

It depends. How long does pickled fish need to be pickled, depending on the size of the fish and the amount of salt, generally six catties of fish can be taken out and dried with 4 taels of salt for 5 days, and if 6 taels of salt are used, they can be taken out for drying in 4 days.

At least three to four days to be salted, the light is not enough in winter, the longest to marinate for 1 week, so that the salt can be flavored, the preserved fish is more fragrant to eat, and it is not easy to deteriorate. When drying, you should also pay attention to choose good weather to reduce the drying time, and sunny and windy weather is best.

Winter usually takes a month to dry, but in the summer when temperatures are high, the water evaporates quickly, usually only two to three days. In principle, do not over-dry the fish so that you catch it by hand and do not sag, and then store it in the freezer of the refrigerator.

Why do pickled fish bask in the sun

Basking in the sun is for dehydration so that it can be stored for a long time. When marinating fish, in addition to applying salt to absorb the flavor, the second is to dehydrate the fish, and salt has the effect of dehydration. After the marinated fish is dehydrated, the shelf life will be longer, the fish meat is not easy to deteriorate and rot, and the taste of this preserved fish is also fuller, and there will be a strong cured taste.

The seasoning added when marinating the fish is mainly salt.

Salt should be enough, but not too salty, usually, 10 catties of fish can be added per catty of salt. In addition to salt, pepper and white wine can also be added. These two seasonings are mainly used to remove odors. Liquor also prevents fish from deflavoring and has a bactericidal effect.

Marinate for two days.

Ingredients: grass carp, salt, star anise, Sichuan pepper, cloves.

Steps: Steps.

1. Clean the scales and internal organs of the prepared fish and set aside.

Steps. 2. Sprinkle salt on both sides of the fish and put it in the refrigerator for a day. Pour out the marinated water. Sprinkle another layer of salt and let the water run for a day.

Steps. 3. Put Sichuan pepper, cloves, and star anise into a pot and fry until fragrant and dry, waiting for later use.

Steps. 4. Then sprinkle the fried seasoning evenly on the belly of the marinated fish.

Steps. 5. Finally, thread the fish fillet with a rope, hang it in a ventilated place until it dries, and put it in an airtight container.

2 days. The method and time for making cured fish varies from region to region. In Guizhou, the seasoned fish is marinated in a jar for 1 month.

In other regions, such as Sichuan and Shaanxi, the marinated fish condiments are good, and it only takes 2 or 3 days to dry them in summer. In winter, it's a little longer, about 5 days. It depends on the customs and habits of each region.

The pickled fish can be dried in three or four days. Pickled fish to see the size of the fish, two look at the amount of salt, more salt, the pickling time is short, carp meat is not thick, generally speaking, six catties of fish with 4 taels of salt marinated for 5 days can be taken out to dry, such as with 6 taels of salt, then 4 days can be taken out to dry.

Farmers make preserved fish in winter, and because the temperature is low in winter, it will not spoil during the salting process, so farmers generally do not make preserved fish in summer. You can use the refrigerator to marinate in summer, cover the fish pieces with condiments with plastic wrap, put them in the refrigerator refrigerator, and take them out to dry in three to four days. Sunny and windy weather is best.

It generally takes a month to dry in winter, but in summer, the water evaporates quickly, and good weather is generally two or three days. In principle, don't dry it too dry, just hold the fish with your hand and store it in the refrigerator.

Production skills: 1. Stuff the dregs into the abdominal cavity of the fish, and then combine the two pieces of fish into the original state, layer by layer into the bucket, and other methods remain the same. Fish pickling buckets should be kept in a dry place to prevent the bottom of the barrel from rotting.

After a few days, the water seeps out of the barrel and does not start, this brine can act as an air barrier and protect the flavor of the marinated fish.

2. After marinating for 3 months, you can generally take it out, and every time you take it out, take it out layer by layer from the top layer, and still press it as it is after taking it.

3. Pickled fish can be eaten directly, without any processing, and the original taste. It can also be roasted with fire, the skin is crispy and the bones are soft, the taste is pure and fragrant, and the aftertaste is endless.

4. Try to marinate in wooden barrels, so that the marinated fish can be stored for a long time. It can also be pickled in pottery jars, which is characterized by rapid fermentation and sourness, and can be eaten in advance, but the taste is not as delicious as that of pickling in wooden barrels.

Summary. Hello, pickled fish can not be stored for too long under normal circumstances, and normal food is almost the same, if put in the refrigerator can be appropriately prolonged. The reason why pickled fish can be stored a little longer in the outside world is because it contains more salt, and if it is vacuum-packed, it can be stored for about three months.

Pickled fish can not be stored for too long under normal circumstances, and it is almost the same as normal food, and if it is put in the refrigerator, it can be stored for a long time. The reason why pickled fish can be stored a little longer in the outside world is because it contains more salt, and if it is vacuum-packed, it can be stored for about three months.

How long can marinated fish sit at room temperature.

Hello, pickled fish can not be stored for too long under normal circumstances, and normal food is almost the same, if put in the refrigerator can be appropriately prolonged. The reason why pickled fish can be stored a little longer in the outside world is because it contains more salt, and if it is vacuum-packed, it can be stored for about three months. Pickled fish can not be stored for too long under normal circumstances, and it is almost the same as normal food, and if it is put in the refrigerator, it can be stored for a long time.

The reason why pickled fish can be stored a little longer in the outside world is because it contains more salt, and if it is vacuum-packed, it can be stored for about three months.

Dear, you'd better put it in the freezer.

If you put it at room temperature in winter, you will be fine for a month or two.

Even if the fish is pickled in hot weather, it will easily spoil or become insects.

Hello, I am glad that your question is answered as follows: three to four days, fish marinated for three to four days, can be stuffy for drying. You can use the refrigerator to marinate in the summer, cover the fish pieces with condiments with plastic wrap, put them in the refrigerator refrigerator, and take them out to dry in three to four days. It is necessary to choose good weather to dry and reduce the drying time.

Sunny and windy weather is best. In winter, it takes a month to dry for a burn.

Salted fish needs to be marinated for three or four days before it can be used to dry.

After washing the fresh fish, cut it in half, wash off the blood water, drain the water, smear the salt, pepper and sorghum wine evenly, marinate for three or four days, hang it outside to dry, generally dry it for a month in winter, two or three days in summer, and it can not be too wet when drying the fish, which will cause the fish to rot.

Fresh fish in winter is relatively cheap, often buy fresh fish back to make salted fish, fresh fish washed, break from the belly, cut in half and wash away the blood, after draining the water, the prepared salt, pepper, sorghum wine with hands evenly smeared, marinated for three or four days.

After three or four days, take it out, hang the rope, and dry it naturally, so that the salted fish is ready. Be sure to choose good weather for drying, reduce drying time, sunny and windy weather is the best, and it is generally good to dry for a month in winter.

Preparation method and ingredients of pickled salted fish

Ingredients: fish, salt, Sichuan pepper, white wine, bay leaves, star anise, cinnamon.

Method: 1. Prepare the fish meat in the spike cavity first, cut it to remove the internal organs, and if there is blood, you can wipe it with a kitchen paper towel.

2. Then pour the salt into the wok, then add bay leaves, star anise, cinnamon, and peppercorns to fry together, turn on low heat and continue to stir-fry until the fragrance comes out, put out the salt and spices, and let it cool before use.

3. After that, use high liquor to smear the fish body, each part should be carefully applied, rubbed back and forth repeatedly, and the liquor has the effect of sterilization and disinfection.

4. Then spread the salt on the fish, as carefully as white wine, and then pour the spices into the bowl containing the fish.

5. After making it, cover the pot with a bag, then press a heavy object, marinate for five days, and turn the fish regularly to prevent it from smelling.

6. After marinating for 3-5 days, drill a small hole in the fish, put on a rope, and hang the fish to dry.