1 recipe found
As a dining table for seaside people, seafood is always the protagonist of the Spring Festival Gala cuisine, especially fish, which is the highlight of the dinner table. People on the seaside in Jiaodong area eat fish in two ways. Fresh fish is steamed, stewed in sauce, or braised; less fresh fish is marinated in sea water or sea salt and then dried into salted fish. These two are the most popular cooking methods. Cured fish is a name for fish that has been washed, salted, and sun-dried. It uses slaughtered fish as raw material, adds seasonings such as salt and spices, and is pickled and dried naturally or artificially. Cured fish plays an important role in the food culture of southern my country. Most of them are made from freshwater fish such as crucian carp, grass carp, and carp. As the Jiaodong area in the north, the atmosphere and cultural experience of pickled cured fish are far inferior to those in the south. This time I first pickled two types of deep-sea fish from the northern coast - deep-sea black fish and sea bass - using the southern method of pickling salted fish. The effect was excellent. It not only retained the freshness of the salt-water fish, but also absorbed the aroma of various spices in the fish. The cooked salted fish tasted fresh, fragrant, crispy and tough. It is an innovative seafood dish that is very suitable for the Spring Festival table.
