How to marinate fish in summer without maggots, and pickle fish in summer without smelling high

First of all, in order to make the fish fully flavored, the fish should be cut in half, from the back into the knife, the head is divided into two halves, the belly is not separated, pay attention to do not wash the fish, as you said, adding water is not good, it will change the flavor during the pickling process. Only wipe it with a clean cloth. The proportion of excipients is based on one kilogram of fish:

Three coins of salt, a little wine (preferably 60 degrees of high wine, the amount that can be held with five fingers of one hand), an appropriate amount of peppercorns (according to your favorite), an appropriate amount of pepper noodles (according to your favorite).It is then placed in a large container and kneaded by hand to allow the excipients to fully blend with the fish, and then sealed with a lid for a day, also to absorb the flavor. The normal situation is pickled in winter, summer just pay attention to salt and wine, add more moderation, rub more time, and then don't let flies bite, otherwise maggots will grow, seal for a day, take it out and put it in the refrigerator This is the key is also a good way for me to pickle food in summer, one can be eaten after four or five days, and it tastes great.

Have a nice meal.

Depending on how you drown it, it should be salty, and it is better to cut it into small slices.

The reasons why sun-dried fish grow maggots in the refrigerator are as follows:

1. The fish is not dried for enough time, so that the fish contains residual water, after being put in the refrigerator, the residual water plays a role, and the fish is not completely condensed, resulting in the deterioration of the fish and the problem of maggots;

2. The amount of salt added to the fish is small, and the salt has the effect of sterilization and disinfection, if the amount of salt added is insufficient, the fish is not completely salted, and the fish will grow maggots after being put in the refrigerator.

In summer, if you want to keep the pickled fish from smelling, you can put an appropriate amount of salt, of course, the salt should not be too much, otherwise the pickled fish will become salted fish, and the taste of eating is relatively poor.

The edible fish in our country is very rich, can be divided into freshwater fish and marine fish, generally speaking, the taste of marine fish will be better, but it will also be more expensive.

The most common edible fish are herring, grass carp, silver carp, sea bass, bighead carp, carp, mackerel and crucian carp, etc., and of course, this extremely edible fish, such as: whitebait from Taihu Lake, sturgeon from the Yangtze River, carp, mackerel and Chinese mackerel, Dongpo fish and so on.

Fish is rich in calcium, vitamins, protein, fat and a variety of trace elements, etc., and its nutritional value is relatively high, and it is deeply loved by people.

So what are the benefits of eating fish regularly, let's take a look

1. Replenish the nutrients that the body wears out

Fish is rich in nutrients, especially amino acids, which can replenish a variety of amino acids necessary for the human body.

In addition, fish is also rich in trace elements, which can supplement the part consumed in daily life.

2. Improve the body's immunity

Fish are rich in zinc, iron, calcium and other mineral elements, which can improve the body's immune strength, thereby improving our immunity.

In summer, if the salted fish does not stink, you can put salt in moderation. Of course, you can't have too much salt, otherwise the salted fish will become salted fish, and the taste of the food will be poor.

In China, there are abundant edible fish, which can be divided into freshwater fish and marine fish. Generally speaking, marine fish will taste better, but it will be more expensive.

The most common edible fish are herring, grass carp, silver carp, sea bass, bighead carp, carp, mackerel and crucian carp. Of course, there are also extremely edible fish, such as Taihu whitebait, Yangtze sturgeon, thousand birds, silver carp, mackerel, Dongpo fish, etc.

Fish is rich in calcium, vitamins, proteins, fats and a variety of trace elements, with high nutritional value and is deeply loved by people.

What are the benefits of eating fish regularly? Let's take a look:

1. Replenish the nutrients lost by the body

Fish are rich in nutrients, especially amino acids, which can supplement various essential amino acids for the human body.

In addition, fish is rich in trace elements, which can replenish the part consumed in daily life.

2.Improve the body's immunity:

Fish is rich in mineral elements such as zinc, iron, and calcium. These substances boost the body's immunity, which boosts our immunity.

The first thing to do is to clean up the fish. Then dip it in salt and sprinkle it with salt, and wipe it all over the fish. Hang it up and put it in a ventilated place. Natural air drying will not be bad.

If you want to marinate fish in summer, you should put more salt, preferably in the refrigerator.

Summary. The main reason why pickled fish will not stink in summer is to pay attention to the following aspects: First, choose fresh fish.

To ensure the freshness of the fish, it is best to choose live fish caught on the same day. Second, use an adequate amount of salt. An adequate amount of salt needs to be used during the curing process, which helps to kill bacteria and keep the fish fresh.

Third, control the marinating time. In summer, the temperature is high, which can easily cause the fish to spoil during the curing process. Therefore, the marinating time should be controlled according to the size of the fish and the temperature situation.

Fourth, the storage conditions should be suitable. It is best to store the marinated fish in a dry, dark, and ventilated place to avoid moisture and high temperatures. By paying attention to the above points, you will be able to make pickled fish that will not stink in summer.

The main reason why pickled fish will not stink in summer is to pay attention to the following aspects: First, choose fresh fish. To ensure the freshness of the fish, it is best to choose live fish caught on the same day.

Second, use an adequate amount of salt. An adequate amount of salt needs to be used during the curing process, which helps to kill bacteria and keep the fish fresh. Third, control the time of pickling.

In summer, the temperature is high, which can easily cause the fish to spoil during the curing process. Therefore, the curing time should be controlled according to the size of the fish and the temperature of the fish. Fourth, the storage conditions should be suitable.

It is best to store the marinated fish in a dry, dark, and ventilated place to avoid moisture and high temperatures. By paying attention to the above points, you will be able to make pickled fish that will not stink in summer.

Fellow, I really didn't understand, I can be more specific.

The key to keeping pickled fish in summer from smelling is: choosing fresh fish, using enough salt, controlling the salting time, and storing conditions appropriately.