What kind of fish is better for salted fish?
Pickled salted fish is one of the traditional Chinese cuisines, and the choice of what kind of fish to marinate is very crucial. The taste and quality of salted fish from different fish varieties varies. When choosing fish for salted fish, we should consider the following factors:
1.Meat: The flesh of salted fish should be tight, elastic, and not easily broken. During the curing process, the tighter flesh retains its shape better and is easier to absorb the flavor.
2.Fat content: Fish with a higher fat content are better able to maintain freshness during the curing process because the fat prevents the meat from spoiling. At the same time, salted fish with higher fat content is more tender and delicious.
3.Bone spurs: Choosing fish with fewer bone spurs can avoid the inconvenience and danger when eating. Some large fish species have more bone spurs and are not suitable for marinating salted fish to avoid causing trouble when eating.
Based on the above considerations, here are some suitable fish for salting:
1.Carp: Carp has tight, elastic flesh and a high fat content, making it ideal for marinating salted fish. Salted fish marinated in carp is very popular because it has a smooth and tender taste and is delicious.
2.Grass carp: The meat of grass carp is tender, delicious and easy to buy. Salted fish marinated with grass carp is also in great demand in the market.
3.Bighead carp: Bighead carp has a fatty flesh and a fragrant taste, and is also relatively easy to obtain. Salted fish marinated in bighead carp is also very popular in some regions.
In addition to the above types of fish, you can also choose the right fish to marinate according to the local market** and your own taste. No matter what kind of fish you choose, you should pay attention to the selection of fresh fish, and at the same time pay attention to hygiene and correct salting methods during the pickling process to ensure that the salted fish is delicious and of good quality.
When marinating salted fish, there are also a few things to pay attention to:
1.Use fresh fish: Fresh fish is tight, elastic and odorless, and is the basis for marinating salted fish. If the fish is not fresh, it will not only taste poor, but also be prone to bacteria and spoilage.
2.Cleaning: Before salting, the internal organs and scales of the fish are thoroughly cleaned to ensure the hygienic quality of the fish.
3.Correct way to marinate: There are many ways to marinate salted fish, and you can choose the method that suits you according to your personal taste and experience. Generally speaking, the fish should be added with an appropriate amount of ginger, peppercorns, cooking wine and other seasonings to increase the taste and flavor of the salted fish. In the process of pickling, it is necessary to pay attention to the amount of salt and the mastery of time, so as not to affect the taste and quality.
4.Storage and consumption: Marinated salted fish should be stored in a cool, ventilated place away from direct sunlight and high temperatures. Wash thoroughly before serving and cook until cooked through. Salted fish can be eaten in a variety of ways, such as frying, frying, steaming, and boiling.
Either way, pay attention to the heat and cooking time to maintain the taste and nutritional value.