How to dry fish, how to dry fish How to dry fish

When I wake up in the morning to prepare the dishes I want to cook today, open the refrigerator, and the freezer is full. It's all my mother-in-law who dries small fish, and I've always wondered why she can dry fish all year round. And it's clean, and it doesn't grow bugs.

This wild fishing sent by my brother the day before yesterday was handled by my mother-in-law. The seventy-year-old man has a bad eye, and some of the fish scales are not cleaned, don't blame him.

We went to the construction site every day, and we didn't have time to eat, and then she was going to dry again. All along, I just ate it, I don't know how to dry it, and I have dried fish all year round. Let's take a look first**, does it look refreshing and clean.

From childhood to adulthood, I always thought that only in the cold winter could I make these air-dried fish. Let's focus on the next one! If you want to be able to dry it in summer, you only need to add one thing. What we need every day is cooking oil. Hahaha......Isn't it simple?

First of all, remove the internal organs of the fish to be dried and clean it. Put a little more salt, but not too salty. Eat fresh fish a little more than usual.

Stir well and refrigerate overnight. The next day, apply cooking oil evenly to each fish. Put it on the drying net to dry, so that those flies and mosquitoes will be far away.

If you don't want to eat dried fish, you can also use this method. Dry it slightly, and then use it to fry and eat, which is also very good!

Personally, I like to eat air-dried small fish, fried fresh chili, fried white chili, fried capers are delicious, the simplest is fried crispy small fish mixed with homemade oil chili, put it in a bottle and eat it slowly, a must!

When I was a child, I lived in the countryside, and there was a river next to the village. On days when I wasn't at school, I just carried a bucket to catch fish. In the past, there were really a lot of small fish, and after a while, they could be fully loaded.

If you can't finish eating, your mother will roast the fish in a large iron pot over low heat, or fry it directly. This can be preserved for a period of time, but it is more troublesome to make, and it is not as convenient as my mother-in-law's sun, which saves trouble.

You really can't underestimate everyone, everyone has advantages. My mother-in-law's cooking is really not delicious, and the fried rice can be fried all of the kind of pot. So, it's me every time I cook.

However, the drying of fish is really amazing! I've seen other people's sun-dried fish, densely packed with flies, and they all look terrible ......

I love fishing, and I have a lot of fish at home. Don't forget to try this method I shared!

Three tricks to get rid of flies.

Tips for drying fish in summer to prevent flies.

The method of drying dried fish in Guangdong.

How to dry fish in summer.

Tricks: Drying dried fish does not attract flies.

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, accelerate the speed of air drying.

2. Place the prepared fish neatly, then sprinkle edible salt on the fish, sprinkle salt evenly, don't miss each fish, put the salted fish into the pickling pond layer by layer, until it is ten centimeters higher than 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, the stone is pressed on top to let the fish fully absorb the salt.

3. Take the fish out of the salt water at the same time, wash the fish body again, use 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 stool, 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. Some 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 is down, the fish tail is up, so that the dirty things inside can be well controlled, so that the fish is cleaner, when the weather is good, it will become dried fish for two or three days, and the dry humidity will not be able to pinch out the water by hand.

5. The weather in autumn is dry and cool, it is the best season to dry fish, when the stuffy skin is rough and the other three seasons can also be, as long as there is a good weather with the sun, you can dry the fish, and the dried fish should be put away in time, otherwise it will become too hard, and the nutrition will be lost a lot.

1. Cesarean section: There are three forms of dissection: dorsal section, abdominal 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 cleaning blood stains and mucus before blood clotting. 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 different weights of fish, generally 18 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, which helps to taste the same for everyone.

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

1. Choose a sunny place. If you want the dried fish to dry quickly, you 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 take the fish to the wind first, if there is no strong wind, you can use a hair dryer to blow it first, the fish that has been blown through, there is not 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.

How to marinate dried fish and dry it The steps are as follows:

1. After the fish is slaughtered and rinsed, it is marinated with salt, white wine, ginger, etc. for a period of time, and then placed in a ventilated place on the balcony to dry. Dried fish do not need to be exposed to a little sunlight, mainly by air drying, drying for about three days in the fish maw and gills can not squeeze out the water, that is, it is dry, and it can be eaten.

2. Dried fish refers to fresh fish that are fully dried, mostly freshwater fish such as green, grass, fresh, fresh, carp, crucian carp and other freshwater fish as raw materials, and dried into moderately salty aquatic products after salting.

3. Dried fish is a product made of fish after seasoning and drying, with the reduction of moisture content, the nutrients in it are concentrated, and the protein content is as high as 45%.

4. Dried fish is a kind of food with high calorie energy, eating more of it is no different from eating more meat, today's dried fish has a lot of fat, eating more is not good for the first, and it will also increase the intake of saturated fatty acids.

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. Place the prepared fish neatly, then sprinkle edible salt on the fish, sprinkle salt evenly, don't miss each fish, put the salted fish into the pickling pond layer by layer, until it is ten centimeters higher than 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, the stone is pressed on top to let the fish fully absorb the salt.

3. Take the fish out of the salt water at the same time, wash the fish body again, use 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. Some 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 is down, the fish tail is up, so that the dirty things inside can be well controlled, so that the fish is cleaner, when the weather is good, it will become dried fish for two or three days, and the dry humidity will not be able to pinch out the water by hand.

5. The weather in autumn is dry and cool, it is the best season to dry fish, of course, the other three seasons can also be, as long as there is a good weather with the sun, you can dry the fish, and the dried fish should be put away in time, otherwise it will become too hard, and the nutrition 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, and then stored in the refrigerator.

1. Cutting fish: pay attention to choosing different cutting methods according to the size of the fish, back cutting is suitable for thick large fish, cutting from the fish dorsal fin into the knife, when the knife is about to reach the fish skull, the handle is slightly oblique, cut in the middle of the skull;

If the belly of the fish is large, another way of cutting should be used, which should be cut under the back bone and at the thickness of the meat on the other side, which is conducive to salt water soaking; As for small fish, they can generally be dissected; After cutting the internal organs, without scraping the fish scales, simply wash it with water and hang it on a high place, and after two or three hours, it is found that there is no water dripping down and it can be pickled.

2. Pickling: Spread the washed fish in a basin, a layer of fish, and then remove a layer of natural sea salt (coarse salt, if there is no coarse salt, you can use fine salt at home), and then a layer of fish, a layer of salt, and repeat this alternately. After putting it away, wait for an hour and a half, when the fish has been tasted, and you can pick up the fish.

When marinating, salt every part, but not too much.

3. Washing: Put the fish dipped in a lot of salt into a basin filled with water and rinse it against the water at the same time, so that it is clean and dilutes the salty taste of the fish.

4. Drying: Put the cleaned fish in the sun for 3-4 days to become dried fish. At this time, the dried fish tastes just right. It is best to freeze the dried fish in a packaging bag and keep it for several months, and if you eat it quickly, put it in the refrigerator and refrigerate it.

When steaming the dried fish, remember to turn a small saucer upside down at the bottom of the bowl. When you put a small dish and steam the dried fish, the water will flow to the bottom of the dish and will not enter the dried fish again. Dried fish is more chewy, and the taste of drinking and eating dried fish is good.