Liuyang preserved fish [Hunan Liuyang specialty]

What is Liuyang preserved fish? Authentic Hunan Liuyang specialty: Liuyang preserved fish

Content summary:Do you want to know what Liuyang preserved fish is? This article is a detailed introduction to the special product of Liuyang, Hunan Province - Liuyang preserved fish. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Liuyang preserved fish. The full text takes about 2 minutes to read, mainly including the basic introduction of Liuyang preserved fish and its nutritional value? What are the product characteristics of Liuyang preserved fish? The production method of Liuyang preserved fish, etc

Basic introduction of Liuyang preserved fish

Preserved fish is the name given to fish that have been washed, marinated, and dried. Carp, grass carp, and carp can all be used to make preserved fish.

. Pickled preserved fish is a traditional aquatic processed food in China, with a unique flavor and storage resistance

The meat of preserved fish is tender and delicious, with high nutritional value. It has a protein content of 26.7% and a fat content of 30.8%. It is particularly rich in vitamin A, as well as high levels of phosphorus, calcium, iron, and other elements

The color of preserved fish is golden, with the characteristics of solid meat, suitable saltiness, and special fragrance

The production method of Liuyang preserved fish

Smoked preserved fish generally uses fresh fish such as carp, green carp, grass carp, etc. as raw materials. Depending on the size and cutting method of the fresh fish, it can be divided into three types: preserved fish, preserved fish, and preserved fish. Generally, for fresh fish weighing over 1.5 kilograms, the head and tail are removed to remove the internal organs, and the fish meat is cut into 3.3 cm square pieces to make waxed fish. For fresh fish weighing less than 1.5 kilograms, the back is cut into pieces and the thick flesh is cut with a flower knife for easy marination, and then processed into waxed fish. For fresh fish weighing less than 200 grams, the abdomen is usually cut to remove the internal organs to make waxed fish