Dried fish fillet

1. The raw materials should be fresh and healthy, with poor freshness but no rotten smell, and can be processed of different sizes. Generally less than 2 kilograms are suitable for slicing, freezing or drying. After cutting more than 2 kilograms, the tail muscle can be removed for processing meat strips.

2. Dissection will wash the clean fish body on the cutting plate, ventral upward, head to the human body, with a knife from the neck, cut along the midline of the abdomen to the tail, and then cut the head of the fish, cut the two gills into full-open fish fillets, remove the internal organs, and then cut a salt line from each side of the meat spine, that is, pickling. It can also be washed and then processed into frozen products.

3. Pickled on the floor or in the fish pond, the fish layer is salted, the amount of salt is 15-20% of the fresh fish fillet, and can be pickled in 2-3 days.

4. Brush the pickled fish fillet, wash all the mucus and other dirt with sea water, drain and bask on the grass board or bamboo curtain, bask the inner surface first, wait for a layer of hard skin to be dried, and then turn it over when the sun is 60 or 70% dry, put away the stacking pressure in order to reshape and spread moisture. After 2-3 days, dry again until fully dry. The production rate is generally about 18%.

5. The quality of the finished product requires that the body piece is complete and flat, the meat surface is light green with white stripes, but there is no salt cream, the smell is normal, the dryness is more than 90%.

6. The packaging is packed by mechanical baling, plus grass slices are tied up and firm, or packed in large baskets.