How to dry fish, how to dry fish

1. How to dry dried fish.

1.First, the fish is cleaned, the scales are removed with a knife, then the internal organs are removed, rinsed with water, and the bones are removed in different ways depending on the size of the fish. Before the blood of the fish clots, use a small brush to clean the body of the fish, then put the fish in the frame and drizzle it with water for later use.

2.Marinated fish. According to the size of the fish to determine how much salt to use, generally every 100 kilograms of fish with about 20 kilograms of salt, the amount of salt is different according to the season, the amount of spring and winter is less, the amount of summer and autumn is more.

When marinating, pay attention to the evenness of the application, and apply edible salt to each part of the fish body, eyeballs, and fish tail. Put the marinated fish in a basin in layers for later use.

3.Drying fish. When drying, you should choose an open place, the sun must be sufficient, do not choose a place in the shade, pay attention not to put it in the tuyere or choose a windy day to dry, the dust is large, it is easy to dirty the dried fish, and the taste is not good.

Second, how to dry fish faster.

1.Choose a sunny spot. If you want the dried fish to dry quickly, we can choose a sunny and ventilated place, the wind will speed up the evaporation of water in the fish's body, plus the sun's drying, so that the dried fish will be much faster.

2.You can make a few more cuts on the fish. Draw a few more knives on the body of the fish to increase the contact area for drying, so that the water in the fish body flows out more and faster, so that the fish will dry faster.

3.If you want the dried fish to dry faster, you can first take the fish to the wind to blow it, if there is no strong wind, you can use a hair dryer to blow it first, the fish that has been blown does not have much water in the body, and it can be dried soon.

4.You can split the fish in half. If you want the dried fish to dry quickly, you can first split the fish in half from the middle, so that the fish can also get better drying in the body, and the fish as a whole becomes thinner, so that the dried fish can also be dried quickly.

5.You can dry the fish head downwards. You can make a hole in the tail of the fish, and then dry the head of the fish downward, so that the water can flow out of the mouth of the fish, and the dried fish can be dried quickly when the water flows out, which is very practical and easy to operate.

In order to preserve the fish for a longer time, people will preserve the dried fish in the way, from live fish to dried fish is a process, and it requires a certain degree of technology, how to dry the dried fish to keep the nutrition of the fish as much as possible, and can not rot and deteriorate, let's take a look at the experience shared by the fishermen on the seaside.

Tools Raw materials.

Fish, table salt, fish cutting tools.

Method steps.

1.Take out the internal organs of the live fish, put it in clean water and rinse it repeatedly, the fish suitable for dried fish is usually thinner, or use small fish, if the fish is thicker, you can cut a few knives in the thick of the meat, so that the sun and wind can enter, and accelerate the speed of air drying.

2.Arrange the prepared fish neatly, then sprinkle edible salt on the fish, sprinkle salt evenly, do not miss each fish, put the salted fish into the marinated pond and stack it layer by layer, until it is ten centimeters above the mouth of the pool, about four hours later, that is, when the fish is constricted to the level of the mouth of the pool, press stones on top of it, so that the fish can fully absorb the salt.

3.Take out the fish from the salt water at the same time, wash the fish body again, wash the salt water in the pickling pond when washing, empty the water on the fish, directly put it on the fish curtain to dry, turn it over once in an hour or two, when the sun is too strong at noon, you can cover the fish body with a curtain, and then open the curtain to continue to dry when the sun is weak in the afternoon, and it can be completely dried in three days.

4.There are also fishermen do not use the fish curtain to dry, but use the fish rack to dry, when drying on the fish rack, the fish head down, the fish tail up, so that you can control the dirty things inside, so that the fish is cleaner, when the weather is good, it becomes a dried fish for two or three days, and the humidity is so dry that you can't pinch out the water by hand.

5.Autumn weather is dry and cool, is the best season to dry fish, of course, the other three seasons can also, as long as there is good weather with the sun can be dried fish, dried fish should be put away in time, otherwise it will become too hard, nutrients will be lost a lot.

6.The dried fish should be kept in a ventilated and dry place, pay attention to moisture-proof in summer, if it is placed for a long time, it is necessary to do a good job of sealing, and in the summer, it can also be sealed well, and then stored in the refrigerator.

Dried Fish Drying Method:

1. Cutting. There are three types of dissection: dorsal section, ventral section, and ventral section. It depends on the size of the fish you choose. Remember to remove the internal organs and teeth of the fish, and remove the blood stains and excess parts of the spine.

2. Washing. When washing, special attention should be paid to the need to wash the blood stains and mucus before the blood clots. After washing, let the fish drain and soak for 3 to 5 hours in the brine that was prepared first.

3. Salting. The amount of salt is selected according to the different weights of fish, generally 18 to 24 kg of salt per 100 kg of fish. In addition, the amount is also different according to the season, less in winter and spring, and more in summer and autumn. When marinating, apply salt evenly to the fish, so that the taste is the same.

4. Sun-drying. When the fish comes out of the brine, wash the stains on the fish with brine, and then put it on the fish rack, remember that the scales should be upward, and after drying for 1 2 hours, dry the fish meat upwards. After 3 to 4 hours of exposure, the fish cannot squeeze out the water, and the fish is dry.

There are many ways to dry fish, many people have their own unique experience for eating, then, not necessarily this practice is your good luck to eat, but it will definitely meet the taste of most people, then, today for you to introduce two kinds of small dried fish, let's take a look at it!

1. Flavored dried fish.

Operate. 1. Soak the dried fish in vinegared water for about 20 minutes, then rinse with water and drain the water.

2. Heat the oil in a pan, add ginger slices, stir-fry dried red pepper until fragrant, add dried fish, and stir-fry green onions.

3. Add vinegar, cooking wine, dark soy sauce and oyster sauce to color the fish.

4. Add a bowl of water, bring to a boil, simmer for about 3 minutes, and then reduce the juice on the fire.

5. Add MSG and sugar to taste, then remove from the pot and sprinkle with chopped shallots.

Tips: Dried fish has a salty taste, so be sure to soak it in water, or don't put salt when cooking, it's best to taste it yourself.

2. Spicy dried fish.

Ingredients: 50 grams of dried small fish, appropriate amount of fried peanuts.

Seasoning: Dried chili, ginger, garlic, chopped green onion, Sichuan pepper, cooking wine.

Method. 1. Dry wash the small fish, soak it in warm boiled water for half an hour, then drain it and set aside; Finely chop the ginger and garlic, remove the stems and seeds of the dried chili peppers and cut into shreds.

2. Put oil in a hot pan, add peppercorns, fry over low heat to bring out the fragrance, and then remove it; Then add the dried fish, fry it over low heat until golden brown and crispy, then put in two teaspoons of cooking wine, stir well, scoop out the dried fish, and set aside.

3. In the pot with the remaining oil, add the dried chili peppers, ginger and garlic, chopped green onions, stir-fry the fragrance and then add the previously fried dried fish, stir-fry well.

4. Pour in about 40ml of water, turn to high heat, turn off the heat after the soup is completely dry, finally pour in peanuts, stir-fry well.

Through the above content, you must have clearly understood what are the ways to eat small dried fish, so if you like to eat small dried fish, you can make your own in your daily life! I hope you can apply what you have learned and explain the above methods and explanations to help you better!

Very spicy and delicious dried fish chili sauce.

Ingredients: Salt put a little more gram.

Garlic and a piece of shredded ginger.

3 sprigs of coriander.

10 green onions.

Oyster sauce 3 scoops.

2 tablespoons cooking wine.

3 scoops of light soy sauce.

1 scoop of dark soy sauce.

Pepper 1 scoop.

It is very spicy and goes well with the dried fish chili sauce.

First, dry wash the fish, remove the bones, peel it into small pieces, and fry the fish dry. Because the fish is a bit salty, it should be washed several times. Remember to put more oil.

Put the ginger, garlic, and shallots together in white. I smell the aroma of frying. Just pour the spices into the pot. Pour in an appropriate amount of paprika. Add some water and cook over low heat, and finally put the chopped coriander and green onion in it.

Sun-dried fish can be used to make soup.

Ingredients: 3 kg of grass carp, 30 grams of ginger juice, 30 grams of light soy sauce, 30 grams of salt, 15 grams of liquor, 10 grams of sugar.

1. Prepare all materials.

2. Wash the black membrane of the grass carp maw.

3. Divide the fish into belly, bones, and meat (remove the head).

4. Cut the fish into 3 pieces (don't cut off the other end, please forgive me for taking pictures badly, you can see below).

5. The fish belly is staggered.

6. Cut it like this.

7. Cut all the fish (the whole fish bone is fine).

8. Put all the marinade in it, stir well, and marinate for 3 hours.

9. The marinated fish is hung with a rope, and the fish is cut into 3 pieces, and separated with a toothpick when drying.

10. Just wait for the sun, if the north wind is good, it can be dried in 3 days.

11. This is a fish bone that was dried before, don't look at it without meat, it tastes better than fish.

12. It's been a day in the sun.

13. It will dry after 3 days of drying, chop the dried fish into small pieces for a short time and put it in the freezer, which can be stored for several months.