How to pickle dried salted fish: hot topics on the Internet and practical pickling guide
Recently, discussions about traditional food production have soared across the Internet, especially pickled food such as dried salted fish, bacon and other topics. This article will combine the popular content of the past 10 days to provide you with a detailed analysis of the salting method of dried salted fish, and attach structured data for reference.
1. Top 5 popular pickling topics on the Internet (last 10 days)
| Ranking | Topic keywords | Search volume (10,000) | Main platform |
|---|---|---|---|
| 1 | Homemade dried salted fish | 28.5 | Douyin/Xiaohongshu |
| 2 | Low salt pickling tips | 19.2 | Zhihu/Bilibili |
| 3 | Traditional bacon recipe | 15.7 | Baidu/Weibo |
| 4 | Preserved seafood | 12.3 | Kuaishou/Go to the Kitchen |
| 5 | Dried salted fish is safe to eat | 9.8 | WeChat/Toutiao |
2. The whole process of dry salted fish pickling
1. Material preparation
| Material | Dosage (per 1kg fish) | Things to note |
|---|---|---|
| fresh sea fish | 1kg | Recommend mackerel/hairtail fish |
| coarse salt | 150-200g | Do not use iodized salt |
| high strength liquor | 50ml | Above 50 degrees |
| Zanthoxylum bungeanum | 10g | Optional |
2. Operation steps
| steps | Operational points | Time consuming |
|---|---|---|
| Processing fish carcasses | Remove the internal organs without scraping the scales and cut open the back | 15 minutes |
| First pickling | Rub salt inside and out and refrigerate for 24 hours | 24 hours |
| Pressure dehydration | The stone slabs are pressed and turned over every day. | 2-3 days |
| Air dry | Hanging in a ventilated and rain-proof place | 3-5 days |
3. Answers to popular questions
Q: Why does my dried salted fish smell?
A: According to the experimental data of the food blogger "Old Fisherman", the main reasons for failure are:
| Reason | Proportion | solution |
|---|---|---|
| Not enough salt | 42% | Salt to fish ratio ≥15% |
| Humidity is too high | 35% | Use a dehumidifier |
| Temperature too high | 18% | Choose weather below 10℃ |
| The fish is not fresh | 5% | Kill now and pickle now |
4. Comparison of special pickling methods from various regions
| area | Featured craftsmanship | Finished product features | Best eating season |
|---|---|---|---|
| Zhoushan | First pickled in sea water | Balance of salty and fresh | Around the winter solstice |
| Chaoshan | soy sauce dipping | Rich sauce flavor | Suitable all year round |
| Jiaodong | Sweet noodle sauce wrap | Sweet and salty | spring |
5. Things to note
1. The pickling container must be sterilized. It is recommended to use ceramic jars or glassware.
2. It is recommended to cover it with gauze to prevent flies and insects when drying.
3. It is recommended to vacuum package the finished product and freeze it for no more than 6 months.
4. Patients with high blood pressure should control their consumption
Recently, the topic #古法 pickled fish challenge on the Douyin platform has exceeded 300 million views, indicating that traditional food production is becoming a new life trend. By mastering the correct salting method, you can also make safe and delicious home-cooked dried salted fish.
check the details
check the details
en
