Can you eat salted fish with maggots growing in the process of drying and then drying them?

Salted fish maggots can not be eaten, there are microorganisms to decompose, there will be toxins generated, endangering human health. The salted fish has spoiled, and the flies are so unhygienic, a little salty food is nothing, don't eat it badly, it's not worth it. Generally, pickled meat and fish will have, if it is not seriously washed and can be eaten, there will be bought, but it is recommended to eat less, fishermen will hang the fish on the beach, there are many flies on the beach near the human settlement, almost all the dried fish have a large number of fly eggs, if you soak in water for a long time, the fly eggs on the dried fish will hatch, and the white wriggling maggots will come out.

Extended information: Precautions for dried fish: The key to the preservation of dried fish is to keep the temperature and dry, so the dried fish should be avoided from exposure to the sun as much as possible, and the storage environment must also be kept cool, ventilated and dry, and not placed in a humid place.

In addition, the dried fish must be packed with bags and other tightly sealed packaging materials to avoid direct contact between the dried fish and the air, and to avoid the water molecules in the air from seeping into the dried fish meat to increase the moisture content of the dried fish. If it is a more humid dried fish, you can touch more salt on the outside of the dried fish, because salt is a natural preservative, so if you are worried that the dried fish will not be stored for a long time, you can appropriately increase the amount of salt, and soak it with more water when eating. References:

Encyclopedia - Dried fish.

Of course, you can't eat it, maggots mean that the meat has rotted or there are flies and insects to incubate eggs on it, and the conditions for drying are not up to the standard of high temperature poisoning and insecticide, and if the human body eats it again, it is easy to grow parasites.

Can't eat. Long maggots indicate that the salted fish has deteriorated, and even if it is dried in the sun, it cannot be treated as if nothing happened, and it is likely to have diarrhea after eating, so it is better to throw it away, so as not to lose a lot of money.

It's better not to eat it, the salted fish has spoiled, and the flies are so unhygienic, a little salty food is nothing, don't eat it badly, it's not worth it.

Salted fish grows maggots in the process of drying, can you eat it when it is dried again? Salted fish maggots can not be eaten, there are microorganisms to decompose, there will be toxins generated, endangering human health.

In the process of drying the salted fish, it cannot be eaten even if it is dried, because it has deteriorated and expired.

Salted fish grows maggots in the process of drying, can you eat it after drying it? I don't think it's okay to eat it if it's like this, because it's spoiled.

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 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 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.

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.

As far as maggots are concerned, they are not bacteria, even if you bring a little, you salted them, and then dried them in the sun, they are long gone, and they can be eaten with confidence, and the taste is not bad.

Don't eat it, it's disgusting.

If the salted fish has maggots, it is not recommended to eat the ridge. Although maggots can be processed into maggot powder and other foods, this processing requires professional production processes and conditions. Maggots are insect larvae that live on decaying matter and may carry various bacteria and parasites that are harmful to human health.

Therefore, it is recommended to pay attention to hygiene and preservation conditions when marinating salted fish to avoid the growth of maggots due to mold and rot of salted fish.

Summary. Hello dear maggots salted fish can not be eaten, salted fish maggots can not be eaten, there are microorganisms decomposed, there will be toxins generated, endangering human health.

Hello dear maggots salted fish can not be eaten, salted fish maggots can not be eaten, there are microorganisms decomposed, there will be toxins generated, endangering human health.

Piscium (scientific name: piscium) is a general term for ectothermic aquatic vertebrates whose body is covered with bone scales, breathes with gills, swims through the swing of the tail and trunk and the coordination of fins, and feeds on the upper and lower jaws. Fish and potato meat is rich in animal protein and phosphorus, which plays a significant role in the development of human physical strength and intelligence.

Sun-dried salted fish is generally relatively hard, how to do it to be delicious, the general procedure is to soak first, and then clean, this is the regular mode of doing sun-dried salted fish. Today, I will tell you how to make dried salted fish, not only the taste is fresh and fragrant, but also the small fish will be more hygienic and clean, and the fishy smell will be removed more thoroughly.

Salted fish 1 raw material.

About 300g of salted fish, about 2 spoons of cooking wine, about half a spoon of monosodium glutamate, about 200g of garlic sprouts, about half a spoon of vinegar, and a small piece of ginger.

How to do it.

1. Clean the salted fish as much as possible with a brush, then soak it in water for about a quarter of an hour, and at the same time take advantage of this time to wash the ginger and cut it into slices, and cut the garlic seedlings into segments after washing;

2. After soaking the salted fish, clean it again, try to clean it more cleanly, for the sake of deliciousness, sometimes you need to pay, and then cut it into pieces;

3. Heat oil in a pot, put the salted fish into the pot and stir-fry for a few minutes until the two sides of the fish are slightly yellow, then put the ginger slices and garlic sprouts into the pot and stir-fry until fragrant and salted fish.

4. Then pour in an appropriate amount of cooking wine to stir-fry the salted fish evenly (about 2 minutes), then add an appropriate amount of water and simmer for about a quarter of an hour;

5. When the soup in the pot is less and closed, you can use high heat to collect the juice, and when the soup is almost closed, add an appropriate amount of garlic sprouts, monosodium glutamate and vinegar and stir-fry evenly.

1. The salted fish must be clear and thorough, otherwise it will be too salty and the fishy smell will be strong;

2. Stewing in durable water can reduce the hardness of the salted fish, and at the same time, it can also cook out the salty taste, and the taste is more perfect;

3. Finally, because the green section of garlic sprouts is easy to be soft and rotten, I put it in the final juice when I add it, so that the salted fish tastes more delicious.

The taste of this salted fish is not only salty, but also has no fishy smell, which is a secret prescription, so don't tell anyone about it. In addition to the salty aroma, we added garlic sprouts in pure spring, which makes the taste of this salted fish even more fragrant.