**Fish Processing and Preservation Method** To prepare fish for preservation, start by removing the scales using either artificial or mechanical scales. This ensures a clean surface before further processing. Next, perform the cutting and killing process. Make a cut from the caudal fin to the head, leaving the belly intact. Carefully remove the head from the back without damaging the meat. Spread out the entire fish body, being cautious not to rupture the bile sac, as this could result in a bitter taste. After that, thoroughly clean the fish by removing the internal organs, debris, and any remaining scales. Wash the fish with dirty water to eliminate black films and other impurities. This step is crucial to ensure hygiene and quality. For preservation, salt the fish at a rate of 15–20% of its body weight. Distribute the salt evenly over each fish. For larger fish, adjust the salting time accordingly—slightly less for the lower layer and more for the upper layer. Cover the top with a thin layer of salt and press it down with heavy objects. The general pickling time should be over 12 hours. Adjust the amount of salt and duration based on the fish size and local preferences. In areas with poor facilities or high temperatures, increase the salt content to prevent microbial growth and cover the salted fish with a protective layer. Once preserved, rinse the fish under running water to remove excess salt, dirt, and any remaining scales. Pay special attention to cleaning the blood-stained area on the head and the black film on the belly. Allow the fish to drain completely before proceeding. Drying can be done naturally during winter or in drying rooms or tunnels during other seasons. The goal is to reduce the moisture content to about 35%. If the dried fish will not be processed immediately, store it in a cold storage at -18°C to maintain quality. Before packaging, cut the dried fish into sections according to the required specifications. Ensure uniformity in size so that the final product looks neat and appealing. During the seasoning (or "drinking") phase, keep the workshop temperature below 20°C, especially during summer and autumn. Use ingredients like distiller's grains, sugar, and spices to create a flavorful mixture. Combine the seasoned fish in a tank, and cover it with plastic film to minimize alcohol evaporation. This process typically lasts about one day and night. After seasoning, sterilize the fish using high-temperature and high-pressure methods, followed by back-pressure cooling to ensure safety. Once sterilized, allow the packaged fish to air-dry to evaporate any moisture on the outside of the bags. Keep the product warm for 7 days before final packaging and storage. Before warehousing, conduct necessary quality checks to ensure all standards are met.

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