Salted anchovy

The salted mackerel is processed into salted mackerel with a unique flavor and is deeply welcomed by the masses. nowadays, with strong freezing capacity, there are still salty products processed in some places along the coast. The methods of processing salted mackerel vary from place to place. Zhejiang's Sanhuao mackerel, Fujian's enzyme-fragrant fish, and Shandong's salty mackerel all have a high reputation. The processing methods are introduced as follows:

1. Three hugs: after three times of pickling, it is called three hugs in Zhoushan area. This is a kind of traditional processing method.

(1) Raw material treatment: choose the fresh bream and use a thin bamboo stick about 40 cm long to pierce the fish from the Gill hole into the abdominal cavity and into the anus one by one, so that the salt can easily seep into the body during pickling.

(2) head hug: first use 10% salt to mix and marinate the fresh fish on the floor, to prevent direct sunlight and rain, pickling for about 20 hours, the blood water in the fish body is basically discharged, at this time the fish is called head hug.

(3) second hug: after the first hug, sprinkle salt into the belly. When sprinkling salt, not only should all the surface of the fish be covered with salt, but also salt should be stuffed along the hole piercing the abdominal cavity with a bamboo stick. after filling it with salt, the belly of the fish will be inclined upward and stacked layer by layer in the bucket (tank). Each layer, sprinkle with a layer of salt, the total amount of salt used is about 22%. After the fish is put into the bucket, the pressing stone should be added immediately. The weight of the pressing stone is about 40% of the weight of the fish. After pickling for 4 days, the fish will become two hugs.

(4) three hugs: after two hugs, the mackerel is pickled for the third time, using 23% salt. Layer of fish salted into the bucket, the upper layer of light pressure, about 15% of the fish weight. After about 4 months of pickling, it will give off a fragrance, and there is a layer of oil flowers floating on the top of the stewed soup, which becomes a three-hug oyster, which can be packed quantitatively after coming out of the bucket.