Which season is best for pickling fish? Is it better to pickle fish in winter or in spring?

We all know that pickled fish is a common food. There are many ways to make it. It tastes good and is easy to preserve. It is very popular among people. Many people pickle fish at home, especially in the southern region. The method of pickling fish is particular, especially the choice of time. So what season is better for pickling fish? Let's take a closer look!

What season is best for pickling fish?

When drying pickled fish, it is best to choose to make it in spring and winter. The air in spring and winter is relatively dry, and there are fewer mosquitoes and flies, which is very suitable for making dried pickled fish. In our place, if you want to make pickled fish in summer, you usually bury the pickled fish on the beach and use the heat of the sand to evaporate the moisture in the pickled fish, so as to avoid being contaminated by mosquitoes, and the drying time is also very short. However, this situation is still an exception. After all, it is inconvenient to dry pickled fish by the lake. When we make pickled fish, we usually choose to make it in spring, because the winter here is too cold. Drying pickled fish outdoors will freeze the fish into fish sticks. If you are in the south, you can choose to dry pickled fish in winter.

How long does it take to dry pickled fish?

It can take anywhere from a week to a month, depending on the weather and the size of the fish.

If the weather is fine and dry, fish weighing about 6 jin can be hung for 4 days; larger fish weighing about 10 jin can be hung for a week or 7 days. If the weather is not so good, the drying time must be appropriately extended. The fish must be completely dry to facilitate storage and not easily deteriorate.

Such cured fish and cured meat increase fat and aroma to each other, and the sunlight also brings rich flavor to the cured goods. As a winter delicacy, it is particularly delicious.

How to make pickled fish

1. Prepare the ingredients

First, you should prepare 10 jin of good quality reservoir fish or farm fish, a few pieces of ginger, and a cup of cooking wine (cooking wine, I usually soak it myself, using this 55-degree high-concentration liquor with cloves, pepper, cinnamon, pepper, and aniseed for more than a year). If you don't have cooking wine at home, you can use a cup of high-concentration liquor and marinate it with other spices. Why put cooking wine or high-concentration liquor? Because cooking wine can sterilize, and it is not easy to bacon, and the taste of spoiled bacon will be more fragrant. 200 grams of salt.

2. Processing fresh fish

Scale and gut the fish, clean it and cut it into skewers.

3. Marinated fresh fish

Find a bowl with a lid, put the cut fish in it, add salt, cooking wine, and ginger, stir with your hands to mix them evenly, cover with a lid, and marinate for more than 12 hours.

4. Drying the cured fish

Choose a sunny day with strong north wind to dry the fish in the sun for a day. The next day, hang the fish in a place with strong wind but no sun, and let the north wind blow for a week.

5. Preservation of cured fish

After the cured fish is dried, if the north wind is strong, let it continue to dry in the shade. If the weather is bad, package it and put it in the refrigerator to keep it fresh.