What fish is suitable for making pickled fish? How to make pickled fish

Pickled fish is delicious and numbing, spicy, fresh, fragrant, spicy, and has a variety of vegetables and high protein. It tastes sour and spicy and is one of the pioneers of Chongqing Jianghu cuisine. There is no fixed way to make pickled fish. You can replace it with the fish you like to make more delicious food. What kind of fish is suitable for pickled fish? In fact, there is also a lot of knowledge.

Contents of this article

1. What kind of fish is suitable for making pickled fish?

2. How to cook pickled fish

3. Do I need to wash off the pickled fish ingredients?

What fish is suitable for making pickled fish

Pickled fish usually uses freshwater fish that have been stabbed and tender, such as carp, grass carp, black carp, black carp, sea bass, longli fish, etc., which are all suitable for making pickled fish. Although carp has few fish bones, it has a strong earthy smell, so when cooking fish, you should pay enough attention to removing the fishy smell.

Grass carp: Grass carp is a typical herbivorous fish that lives in rivers, lakes and ponds in plain areas. It generally likes to live in the middle and lower layers of the water and in areas near the shore with abundant aquatic plants.

Black fish: Black fish is the common name for the black snakehead. The black snakehead belongs to the order Perciformes and the family Channidae. It is the most widely distributed and productive species in the family Channidae. It is also known as mullet, raw fish, money fish, snake fish, firehead fish, black snakehead, etc.

Black carp: Black carp usually lives in the middle and lower layers of water and is not active by nature. Its main food source is snails, clams, cockles, etc., and it occasionally preys on shrimps and insect larvae.

How to make pickled fish

To make pickled fish, you need to wash and cut the onion, ginger, garlic, etc. first, heat oil in a pot, add pickled cabbage and stir-fry until dry, then remove it. Heat oil in another pot, add fish head and bones and stir-fry together, add water and boil until white, then add pickled cabbage, etc. Then remove the ingredients from the pot, spread them on the bottom of a bowl, put the fish fillets in the pot and cook for about one minute, finally remove the fish fillets and put them in a bowl, sprinkle with dried chili, etc.

Prepare ingredients: grass carp, sauerkraut, tomatoes, dried chili peppers, pepper, salt, Sichuan peppercorns, ginger, garlic, green onions, and cooking wine.

1. Cut the green onion, ginger, dried chili pepper, peppercorns and shallots into sections, cut tomatoes into cubes, squeeze out the water from the sauerkraut and cut into shreds.

2. Wash the fish and cut it into fish slices, separating the fish bones and fish head.

3. Pour a small amount of oil into the pot and add the sauerkraut and stir-fry until dry for later use.

4. In another pot, pour a small amount of oil and the fish head and bones into it and fry. Add water and boil it, then pour in sauerkraut and tomatoes and cook together.

5. Leave the soup in the pot, take out all the food in the pot and put it in a bowl as a base, then put the fish fillets into the soup and cook for 30 to 60 seconds.

6. Finally, take out the fish fillets and put them in a bowl, sprinkle with dried chili peppers, pepper powder, green onions, and Sichuan peppercorns, then heat the oil in another pan until it is 60% hot and pour it on top. The delicious sauerkraut fish is ready.

Should I wash off the pickled fish ingredients?

The seasoning packet of pickled fish does not need to be washed after pickling. Because it has absorbed the flavors of various ingredients, if you wash it, these flavors will be lost. Thus, it loses its taste. It is recommended to wash it before pickling. In this way, the pickled fish will be more delicious.

Pickled fish, also known as sour soup fish, is a classic dish originating from the city of Chongqing, famous for its distinctive seasoning and unique cooking techniques.

Pickled fish is made with grass carp as the main ingredient, cooked with pickles and other ingredients, and has a sour and spicy taste. It was popular in the 1990s and is one of the pioneers of Chongqing Jianghu cuisine.

There are many different opinions about the historical origins of pickled fish, and it is impossible to verify. After being passed down, the production methods are also different, but the taste is basically the same.