Take out the washed fish in the refrigerator and make smoked fish after thawing, and put salt direct

After the washed fish is thawed, you can make smoked fish and marinate it directly!

I just think there is one thing to remember: it is necessary to pour out the blood after thawing!

As for whether the pickled fish will go bad or not, it depends on:

1. Whether the rain body itself is fresh. This freshness refers to the fish before it is put in the refrigerator.

2. It is related to the amount of salt used during pickling!

3. After pickling, it is also important to dry it in real time!

Frozen fish in the fridge. After thawing. Pickled. It's not going to break. As long as you wash it clean before you move. That's it. It doesn't affect the taste at all. It's still delicious.

It will not be bad to smoke fish directly from the frozen fish. As long as you put salt in it, it won't break, and it will be guaranteed to be good.

Yes, fish cannot be easily spoiled after salting.

Take it out of the refrigerator, wash it, and put it salted after thawing, and make smoked fish, I think! It's better to measure the water, because the smoked fish is more delicious.

The so-called "smoked fish" is actually the fish segment is fried in oil and then soaked in the sauce while it is hot, and the fish quickly absorbs the sauce to have a salty flavor and color, without the need to put salt in advance. For example, this is the practice of Shanghai-style Suzhou-style smoked fish. The sauce is generally filled with soy sauce, vinegar, sugar, rice wine, ginger juice, pepper, etc.

The smoked fish I made was inherited by my grandmother (Shanghainese) and was often praised.

I think it's better to dry it and then marinate it, so it won't be so easy to spoil.

It will still break after a long time.

<>1. Smoked fish can be frozen for about half a year.

2. Stored in the freezer, it can effectively prevent the deterioration of smoked fish, if it is a cooked smoked fish, it is best not to leave it overnight, because nitrite will be produced in the smoked fish overnight, and poisoning may occur after taking it, and when eating smoked fish, pay attention to the surface of smoked fish, if there are symptoms such as deterioration, stop taking it in time to prevent poisoning.

Preserved fish is very common in daily life, because of its simple preparation and long storage time, it is loved by people and is often used in people's diet, especially in the southern region. But many people always struggle with whether they can put it in the refrigerator when making preserved fish. So can you keep marinated fish in the fridge?

Is the fish frozen or refrigerated after marinating? That's all for you.

Marinated fish can be stored in the refrigerator, but if it has been stored for more than three months, it is better not to eat it. Although the temperature inside the refrigerator is very low, over time there will be a lot of bacteria growing, and it is meat.

Pickled fish is frozen, it is no problem to leave it for a few months, and it can be eaten, but it is better not to leave it for that long, mainly because of the pickling. But after all, it is a processed fish, and it is recommended to eat it within a week, otherwise it will destroy the nutrition of the food after a long time.

The fish is frozen after marinating, and if you are afraid of corroding the lining of the refrigerator, you can pack it in a plastic bag and then find a plastic box to put it. In this way, the storage time is 3 times longer, and the taste will not be affected. Of course, if it takes too long, the quality of everything will deteriorate.

It's best to eat fresh and have a good taste, it's okay to be frozen, anyway, you owe a taste, don't put salt, otherwise it's salted fish, and it's not delicious.

Meat does not need to be salted in the blast freezer, but salted in the refrigerator.

To be on the safe side, fry the fish until it is half-cooked before putting it in.

The science is like this: 1. Except for the internal organs salt water immersion method. The internal organs of the fish can be hollowed out and soaked in 10% salt water without washing or scraping the scales, which can be stored for several days without deterioration.

2. Mustard preservation method. Take an appropriate amount of mustard and apply it to the surface of the fish body and the inner cavity (opened), or evenly sprinkle it around the container containing the fish, and then put the fish and mustard in a closed container, which can be stored for 3 days without deterioration.

3. Hot water treatment method. After the fresh fish is eviscerated, put it in the unboiled hot water (80 90), stop for a while, and then remove it, at this time, the appearance of the fresh fish has turned white, and then store it on ice, which can be twice as long as the fresh fish that has not been treated with hot water.

4. Steam treatment method. Fresh fish is cleaned, cut into shapes suitable for cooking, and placed in a breathable plastic bag. After the whole bag of fish is sterilized and sterilized in hot steam, it can be kept fresh for 2 to 3 days.

5. Liquor treatment method. Pry the mouth of the fresh fish open, drip the liquor into the mouth, and put it in a cool and ventilated place to prevent spoilage. Cut a few knife flowers on the body of the fresh fish, and then pour an appropriate amount of beer into the fish meat and the inner cavity of the fish to keep it fresh before cooking.

Generally refrigerated for 1 2 days and frozen for 90 180 days.

Fish can be frozen in the refrigerator and can be salted depending on how long it has been stored.

Whole fish soaked in salt water.

When preserving a whole piece of fish, flowers, squid, or other seafood, marinate it in brine with a concentration of 1 while it is fresh. Remember not to remove the internal organs or scales, otherwise it will become soupy. When placing in a freezer pouch, soak the entire ingredient in salted water.

Leafy vegetables and root vegetables Blanch in salted water for 10 seconds.

Peas, asparagus, leafy vegetables, and root vegetables are recommended to be salted before being frozen. Add 1 piece of salt to boiling hot water and blanch the ingredients for 10 seconds. Be careful not to put a large amount of ingredients in the water at once, as the temperature of the water will drop suddenly, resulting in uneven color of the vegetables.

Gherkins, white radish, cabbage Rub salt to remove moisture.

Vegetables with a lot of water are usually not suitable for cryopreservation, so they can be frozen after slicing them thinly and rubbing them with salt to force out the excess water. Stir-fry vegetables and soups and cook them directly, or thaw them and make them into side dishes and salads to enjoy the multi-layered taste.

Cut the meat or fish and sprinkle with salt of the weight of the fish1.

Meat and fish cut into pieces are frozen directly, and the protein and lipid are easy to deteriorate, and the quality of the meat and fish is easy to deteriorate, such as frostbite and freezing odor, and it is not delicious at all. However, after salting, the deterioration can be stopped, and the flavor is better. The amount of salt is 1 of the weight of the fish.

It's best to eat fresh and delicious, frozen is okay, anyway, it just owes a taste, don't put salt, otherwise it's salted fish, and it's not delicious,

Meat does not need to be salted in the freezer, but salted in the refrigerator.

Yes, I've often seen my mom do this, and the fish she made after that was very delicious and delicious.

Fish that is frozen and thawed in the refrigerator can be smoked.

Nowadays, mackerel is basically frozen, so it is thawed first when you buy it. After about half an hour, when it is a little soft and can be cut, use a knife to cut it into flat sections, and do not wait until it is completely thawed before cutting, so that there will be no flat cut surface. The marinade can be prepared when the fish is oil-controlled.

Add water to the pot, pour the amount of water into the fish, and then pour ginger, green onions, garlic, peppercorns, red pepper, 5 grams of salt, 15 ml of light soy sauce, 10 grams of sugar, and 5 ml of balsamic vinegar into the pot, boil and cook for another 2 minutes to make the flavor invade the soup. After waiting for the fish all night, you can take it out in the morning to dry the moisture on the surface, and the smoked mackerel is ready.

Basic Information. As a cooking technique, although smoking has appeared in Chinese cuisine for a long time, it was not until the Ming Dynasty's "Song Health Department" that there was a detailed record of the method of smoking fish: treating fish as Daxuan, slightly pickling, burning grain bran, and smoking and drying.

Treat the fish slightly pickled, fried, the sun is stormy, and the smoke is started. As soon as it came up, it described in detail the different techniques of raw and cooked smoking in smoked fish, among which the way of raw smoking has hardly changed much until contemporary times, and the representative dish is raw smoked white fish.

Therefore, we will focus on the smoked fish with the cooking technique. To make smoked fish, grass carp or herring is usually used. And such conventions are only finalized in contemporary times, and they have always been mixed with various fish species before, among which the clear and testable ones are:

Mackerel, crucian carp, mandarin fish, carp, pond snakehead, etc.

Thank you for your patience, the following is the information you have asked for Zheng Quekai. Pickling fish is a traditional processing method that can extend the preservation time of fish. However, if the pickled fish is not stored properly, it is prone to rotting.

Typically, salted fish should be kept in a cold room with as little surface area in contact with air as possible to avoid exposure to oxygen, which slows down the rate of decay. For example, if the fish pickled in the shouting fruit is kept in the refrigerator for a long time, but it still rots, it may be caused by the following reasons:1

The salt used in the curing process is not pure enough, or the curing time is not long enough to achieve a uniform marinating effect, resulting in the water in the fish meat is not completely removed, so that it is prone to rot when preserved. 2.Containers, tools or hands where the fish are kept are not kept clean and hygienic can lead to bacterial contamination that can lead to rot.

3.Too much salt or sugar is used when marinating fish, causing the meat to harden on the surface and soft on the inside, which is prone to rotting. To sum up, in order to avoid rotting the pickled fish, it is necessary to pay attention to the issues of hygiene, salting time, salting method, storage temperature, etc., and put the pickled fish in an airtight container and eat it as soon as possible.