What kind of fish is used to make wind-blown fish? Which kind of fish is the most delicious?

As we all know, wind-blown fish is a common delicacy. It is made by marinating and drying fresh fish. It has a fragrant taste, can be eaten in a variety of ways, goes well with rice, and is easy to preserve. It is very popular among people. So what kind of fish is better to make wind-blown fish? Let's take a closer look!

What fish is better to cook wind-blown fish?

There are many ingredients for making dried fish. Commonly consumed freshwater fish such as carp, grass carp, bighead carp, silver carp, and Wuchang fish can all be used to make dried fish. You should also choose large fish with larger bodies and thicker meat, at least 3 or 4 kilograms. The pickled fish will have thicker meat and better texture.

The fish that we usually eat, such as crucian carp, grass carp, black carp, silver carp, carp, etc., can be pickled and eaten as wind-blown fish;

I think grass carp and black carp are the best for making wind-blown fish. Choose slightly larger fish with thick meat, which will not shrink too much after being pickled. Other fish have less meat, and only a little meat with skin will be left after being pickled, which will definitely taste worse.

How to marinate wind-blown fish

1. This method is the simplest. When buying fish, tell the merchant that you want to pickle the fish. The merchant will pack it well. After buying the fish, do not rinse it with water. Just find a clean towel and wipe the whole fish. Then take out the salt and pickle it. Apply salt to every part, especially to the thicker meat. Put it in the tank and marinate it for 5 days. Turn it over several times in the middle.

2. Another method is to add some spices to the salt. Put one part of salt, one part of peppercorns and half of star anise in the pot and stir-fry. The amount of spices depends on the amount of marinated fish. After the salt is heated, turn off the heat and wait until it is not hot to the touch. Then marinate in the same way as the first method.

After 5 days of marinating, string the fish together with ropes and dry them in the sun. In the first few days, it still needs to be exposed to the sun. Under the sunlight, the moisture in the fish slowly evaporates, and the fish meat slowly becomes firm. After about a week, the fish meat is neither soft nor hard to the touch, and it can be hung in a cool and ventilated place, waiting for the delicious taste to form. The air-dried fish is ready, and you can enjoy the delicious taste after a month.

How to eat wind-blown fish

There are many ways to cook dried fish. It can be fried, braised, steamed, etc. It is very delicious. In many areas, it is pickled in winter and can be preserved for a long time. It is a good dish to entertain friends and relatives during the Spring Festival. If you like to eat dried fish, you can try it once!

Common ways to eat it: Wash the marinade off the fish, cut it into any size, put it in a steamer and steam it for half an hour, and the fragrant and glutinous wind-blown fish is ready. This dish is a good dish to go with wine, especially in winter, occasionally with a small glass of red wine, which is both nourishing and healthy!