Do we need to wait until the winter solstice to pickle fish and meat? Why does Hubei choose to pickle fish on the winter solstice?

As we all know, the winter solstice is a special solar term in the year and a traditional day. On this day, many places have various customs, such as ancestor worship, winter festivals, etc. Is the winter solstice a time to pickle fish and meat? Let's take a closer look!

Do we have to wait until the winter solstice to pickle fish and meat?

You don't have to wait until the winter solstice to pickle fish and meat. As long as the weather and temperature are suitable, you can pickle fish and meat at any time. People in Hubei Province usually choose to pickle meat and fish around the winter solstice, because the weather and temperature at this time are very good, and there will be more sunny days, so the pickled fish will be easier to dry and taste better.

Generally, the fish is marinated at a ratio of 10 jin to 1 bag of salt (1 jin), ginger, dried chili peppers, and peppercorns are added and mixed well. The fish is marinated for about 6 days (turning it over every 3 days or so). The fish is strung together with ropes and hung outdoors in the sun until it becomes dry and hard. It can be processed by steaming, roasting meat, dried vegetables, etc.

It is worth noting that the size of the fish should be considered when pickling. For a fish that is two handfuls heavy, the belly should be cut open to remove the internal organs, and then sprinkle with salt and mix well. For a large fish, it should be cut open from the back because the back is thicker and difficult to pickle thoroughly. In addition, the salt should be rubbed evenly with hands to rub all parts of the fish body. The pickling time is also slightly longer than that of small fish by one or two days.

Simple recipe for pickled fish

Ingredients: fresh Spanish mackerel, coarse sea salt.

1. Rinse the fresh Spanish mackerel and use a knife to cut along the main spine of the fish on the back.

2. Remove the internal organs and gills, and wash away the blood with sea water (if there is no sea water, clean water can be used).

3. Sprinkle appropriate amount of salt on the bottom of a large basin, place the Spanish mackerel on it, sprinkle appropriate amount of salt on the fish, then place the Spanish mackerel on it, sprinkle salt on it again, and marinate all the fish in order.

4. Marinate the Spanish mackerel for 12 hours and hang it in a well-ventilated, cool place without direct sunlight. After two or three days, rinse the Spanish mackerel in sea water (this step can be omitted if there is no sea water), and then dry it in the air for four or five days.

What are the customs of the winter solstice?

The folk customs of the Winter Solstice Festival are similar in all parts of the country. During the festival, people worship their ancestors and pray for a good harvest and prosperity of livestock in the coming year; eating glutinous rice balls symbolizes perfection and harmony; eating dumplings and steamed bread symbolizes the ears being frozen in the cold winter; eating mutton and drinking mutton soup to warm the body symbolizes the start of good fortune!

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