Guanghai Salted Fish [Guangdong Taishan Specialty]

What is Guanghai Salted Fish? Authentic Guangdong Taishan specialty: Guanghai Salted Fish

Summary:Do you want to know what Guanghai Salted Fish is? This article is a detailed introduction to the Guangdong Taishan specialty - Guanghai Salted Fish. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Guanghai Salted Fish. The full text takes about 5 minutes to read, mainly including the basic introduction of Guanghai Salted Fish and its nutritional value? What are the product characteristics of Guanghai salted fish? How did the history of Guanghai salted fish come about? How to make Guanghai salted fish and identify its authenticity? Wait

Introduction to Guanghai Salted Fish

Guanghai Salted Fish is a specialty of Taishan Guanghai. The pickling method of "Guanghai Salted Fish" is unique and has a long history

Upon hearing it, I immediately felt my appetite widen; Observing it, the oil is yellow and the meat is white, with a clear and fresh color; When eaten, it has a moldy aroma with a sweet taste, and is slightly salty and palatable, with a unique flavor

Among the many specialties in Taishan, the popularity of Guanghai salted fish is beyond doubt. The production process has been passed down in the Guanghai area for more than 600 years and is highly favored by the market, selling well both domestically and internationally. In Hong Kong, Macau, the United States, Canada and other places where there are Chinese people, salted fish stalls attract customers with the sign "Guanghai Salted Fish"

Drying salted fish is mainly done manually, and the process is as follows: whole frozen fresh fish, removing scales and internal organs, rinsing, adding salt, marinating, rinsing again, drying, and packaging. The most crucial step in the processing of salted fish is the entire drying step, as salted fish is very attractive to flies. Once flies lay eggs on it, it will become infested with insects and spoil

The method of making Guanghai salted fish

The method is to marinate precious fresh fish such as white flowers and yellow flowers in a pile of raw salt, with the head of the fish facing downwards and the tail of the fish facing upwards. After timely removal, the fish body is hard, straight, dry, and the flesh is firm and distinct. When eating, cut the salted fish into small pieces and place them on a plate. Then, spread some semi fat and lean pork belly, ginger shreds, and chopped green onions on top, drizzle with peanut oil, and steam (or bake rice noodles) in a wok for fifteen minutes until cooked. When you lift the lid of the wok, a special salty fish aroma immediately emanates from all around

Three discrimination methods for spoiled salted fish

(1) If there is a brown film on the surface, cross-section, and body of the fish meat, commonly known as "oil burning" or "yellow rust", it is the result of oxidation of the fat in the fish meat. Therefore, the fish meat is loose and produces a strange odor, which can cause a bitter taste in the mouth and a tingling sensation on the tongue when eaten

(2) Light red dark spots appear near the gills on the fish head, and dark spots also appear in the inner muscle layer, indicating that the fish has decayed

(3) The appearance of red spots on salted fish is a phenomenon known as "redness" or "red transformation", which is caused by the rapid reproduction of bacteria in the fish body at 36-38 ℃ due to the salting effect of "halophilic" or "bacterial" substances during the pickling process. At this time, the fish body has deteriorated