Learn how to dry delicious, simple fish at home

Prepare
30 Minutes Processing
60 Minutes For
3-4 people

The goby fish (also known as the snakehead fish or the goby fish) is a familiar fish to those who live in the southern rivers . Since ancient times, because of the abundant source of cholera, people have found a method of dry processing of cholera to preserve it longer and prepare more attractive dishes.

How to dry delicious goose fish, although extremely simple, is the secret that our ancestors have been searching for, implementing and handed down for many years to this day.

Ingredients for making dried fish chowder

• 1kg choke fish
• 200g salt

Good tip: To choose a delicious choke fish, you should choose a fish with firm flesh, when pressed, it still has elasticity and does not smell strange odors. You should not buy fish that are too small because they will have less meat and more bones. It is best to choose choke fish about the size of your hand.

How to make dried fish choke

Step 1Preliminary processing of choke fish

If you buy unprocessed fresh goby, you need to conduct preliminary processing by cleaning the intestines and belly, cutting off the head, tail and gills (many places still leave a part of the fish head).

After that, you wash it with water and then take it out to dry.

Clean the choke fish before marinating the fish

Good tip: You should carefully prepare the fish intestines, avoiding excess fat. Because when drying, fishy fat will attract flies to land to lay eggs, drying fish susceptible to maggots.

Step 2Marinated fish

You use a large bowl, add 600ml of water and 200g of salt and stir until the salt is completely dissolved in the water.

Then, you put the fish in salt water and marinate for about 24 hours at normal temperature or cover with cling film and leave for 2-3 days in the refrigerator.

Good tip:
– You need to let the fish completely fold in salt water so that they absorb evenly and do not get damaged during the marinating process
– You can use a hard object to ballast the fish so that the fish is submerged in salt.

Marinated choke fish with salt water

Step 3Dried fish choke

After the marinade is finished, you bring the fish out to drain and then proceed to dry the choke fish.

You bring the fish out to dry in direct sunlight. The ideal temperature is 34-35 degrees Celsius. You do this step from 4-5 days for the fish to dry completely.

During the drying process, you should turn the fish face continuously so that the fish dries evenly and is the most delicious.

Good tip:
– You should bring the fish into the house when it is dark or when the sun is out, avoid letting the fish dry out
– If not exposed to the sun, you can dry the fish in the microwave for 7-8 hours at a temperature of 50-100 degrees Celsius.

Bring the fish to dry for 4-5 days

Finished product

Satisfactory dried choke fish will have a typical fish flavor but not fishy, and still have a certain softness, not too rough.

Dried fish can be used after 4-5 days of sun exposure

You can transform into many different attractive dishes from dried gourd fish such as dried gooseberry mango salad or fried goose fish served with rice.

Wish you success with the secret to drying delicious and extremely simple fish at home!

Note:
– To preserve the dried fish for longer, use a plastic bag to cover the fish and put it in the freezer or refrigerator, gradually use it for about 6 months.
– You can vacuum to preserve the dried fish because it prevents bacteria from entering
– In addition, you should not put fresh products with dried choke fish because it will dry them and become more susceptible to infection and spoilage.

So you are interested?

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