How to pickle grass carp

Nowadays, stone pot fish is available in many restaurants. Most of the fish used in stone pot fish is actually grass carp. The grass carp purchased on the market is usually farmed. The texture of the fish meat is average and there is nothing remarkable about it, but the fish meat is still rich in protein. Grass carp needs to be marinated before cooking, so that the taste will be more flavorful when cooking.

Preparation method of pickled grass carp:

1. First, cut open the grass carp from the back, remove the internal organs and gills, and make sure to clean the black film on the fish's abdomen so that the fish does not have a fishy smell. Then drain the water and set aside.

2. Prepare the seasoning for marinating fish: If you want to save trouble, just use pepper, salt and white wine.

If you are not afraid of trouble, just roast 40 grams of Sichuan peppercorns and grind them into powder using a food processor. If you don’t have a food processor, you can use a rolling pin to grind them into powder for pickling.

3. Use strong liquor to wipe the dried grass carp inside and outside (Note: If there is still moisture, wipe it with a clean towel). The cured fish tastes fresh and is also anti-corrosive.

4. Add salt and remaining peppercorns into the pan and fry over low heat until fragrant;

5. Fry the pepper salt on low heat until it turns slightly yellow, add the pepper powder, and fry until the pepper salt has a stronger aroma. Set aside to cool;

6. Let the pepper salt cool, then spread it evenly on the fish belly, fish head, and all over the fish body. Also spread the pepper salt evenly on the outside, and then put it in a bowl. You can cover the fish with a larger bag to prevent the fish skin from drying out during the marinating process. Put it in a cool place and marinate for about 6 days.

7. When the time is up, check whether the fish is well marinated. Usually, a lot of water from the fish will be marinated out of the basin.

8. Prepare boiling water and a towel, and wipe the salt water off the fish with a towel little by little, so that no oil or water will drip when drying;

9. Then wipe the salted fish dry and hang it on the balcony with an iron hook to dry in the sun. Note that it should be hung in a cool and ventilated place. Generally, it is dried for about 10 days (reference: when the water content in the fish drops to 50 to 60%, the cured grass carp is successfully made)

Pickled grass carp pickling tips:

1. Nitrite is produced during the process of pickling grass carp food. Generally, nitrite reaches its highest value during the 3-8 days, starts to decay after the 8th day, and basically disappears after the 15th day. Therefore, it is safe to eat cured fish and cured meat within 2 days and 20 days after pickling.

2. Once the surface of the fish meat tightens, you can bring it indoors. Do not air dry it for a long time. About 10 days is enough. If the surface is air-dried for too long, too much water will be lost, and the fish meat will taste dry and unpalatable.

3. The cured fish must be marinated for a sufficient amount of time and the surface must be air-dried. The finished fish meat should be light brown in color;

4. After the marinated fish is cured, be sure to wipe the surface of the salt water with a towel and boiling water. This step cannot be omitted;

5. Use a knife to cut the dried fish into pieces according to the size you want, put them in a plastic bag, and store them in the freezer of the refrigerator. You can take them out and eat them whenever you want, and you can eat them until this time next year. If you are in the north, after the skin is dried, put it in a bag, put it in a container, and freeze it outdoors. When the weather gets warmer, put it in the refrigerator for freezer storage.

6. There is not much meat left in the fish head after it is marinated, so many people now chop off the fish head when marinating. It’s up to you to decide.

How to store pickled fish:

1. After the cured fish is air-dried, it can be soaked in vegetable oil and can be preserved for a year without going bad.

2. Wrap the cured fish pieces with paper and put them into a basket or cardboard box. Put a layer of straw ash or wheat straw ash on each layer. Cover the mouth of the basket with a wooden board and place it in a dry and ventilated place. It can usually be kept fresh for more than half a year.

3. Use a fresh-keeping bag to pack the cured fish according to the amount for one serving and place it in the refrigerator. This method can preserve the fish for a longer time, but it is best to eat it early.