How to pickle smelly mandarin fish
In recent years, with the spread of food culture, smelly mandarin fish, as a traditional dish with a unique flavor, has gradually become a hot topic. Many netizens shared the pickling method of smelly mandarin fish on social platforms, and some even called it "delicious on the tip of the tongue." This article will combine the hot topics and hot content on the Internet in the past 10 days to introduce you to the pickling method of smelly mandarin fish in detail, and provide structured data to facilitate you to quickly master the skills.
1. The pickling principle of smelly mandarin fish
The unique flavor of stinky mandarin fish mainly comes from the amino acids and volatile substances produced during the fermentation process. During the pickling process, the protein in the fish is decomposed by microorganisms to form special flavor substances. The following are the basic principles of pickling stinky mandarin fish:
| Principle | Description |
|---|---|
| microbial fermentation | Through the control of salt and time, beneficial microorganisms are promoted to grow and decompose fish protein. |
| flavor substance formation | During the fermentation process, amino acids, esters and other substances are produced, forming a unique odor and umami taste. |
| Salinity control | Salt inhibits the growth of harmful bacteria and regulates fermentation speed. |
2. Pickling steps of smelly mandarin fish
The following are the detailed steps for marinating stinky mandarin fish, combining traditional methods and modern improved techniques:
| steps | Operation | Things to note |
|---|---|---|
| 1. Choose fish | Choose fresh mandarin fish with a weight of 1-1.5 pounds. | The gills are bright red and the eyes are clear. |
| 2. Processing | Remove the scales and internal organs, leaving the head and tail of the fish. | Do not rinse with water, wipe with a clean cloth. |
| 3. Sprinkle with salt | Apply coarse salt evenly inside and outside, the amount used is 3% of the weight of the fish. | Focus on the belly and back of the fish. |
| 4. Adding ingredients | Add peppercorns, star anise and other spices (optional). | Traditionally, no spices are added. |
| 5. Sealing | Wrap in plastic wrap and place in a container. | Make sure the seal is good. |
| 6. Fermentation | Ferment for 3-5 days at 15-25℃. | Check fermentation every day. |
3. Frequently Asked Questions
Based on the hot issues discussed by netizens in the past 10 days, the following common questions have been sorted out:
| question | answer |
|---|---|
| Why doesn’t my stinky mandarin fish stink? | It may be that the fermentation time is insufficient or the temperature is too low. It is recommended to extend the fermentation time. |
| Is it normal for mucus to appear during pickling? | Slight mucus is normal, but if there is an odor or discoloration, discard it. |
| Can other fish be substituted? | It is recommended to use fish with thicker meat, such as grass carp, sea bass, etc. |
| How to tell when marinating is done? | The fish meat should be translucent and have a special aroma but no rancid smell. |
4. Cooking suggestions for smelly mandarin fish
There are many ways to cook marinated stinky mandarin fish. The following are the three most recommended ways by netizens:
| practice | Features | Popularity |
|---|---|---|
| Steamed smelly mandarin fish | Keep the original flavor | ★★★★☆ |
| Braised smelly mandarin fish | Rich flavor | ★★★★★ |
| Stinky mandarin fish hot pot | Suitable for sharing with many people | ★★★☆☆ |
5. Things to note
1. During the pickling process, the environment must be kept clean to avoid contamination by miscellaneous bacteria.
2. It is recommended to make a small amount for the first time, and then marinate in batches after mastering the skills.
3. The fermentation time varies depending on the ambient temperature and needs to be adjusted flexibly.
4. The marinated stinky mandarin fish can be stored in the refrigerator for 1-2 weeks, and frozen for up to 1 month.
Conclusion
Pickling stinky mandarin fish is a traditional craft that requires skill. Through the structured data display in this article, I believe you have mastered the basic method. It is recommended that you record the parameters of each marinade during practice and gradually find the marinade solution that best suits your taste. Finally, I would like to remind everyone that although the smelly mandarin fish has a unique flavor, due to its fermentation characteristics, people with sensitive stomachs should eat it with caution.
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