To ensure a high-quality preserved fish product, the following detailed processing steps are recommended:
**Scaling:** Begin by using artificial or mechanical scales to efficiently remove the fish scales. This step is crucial for preparing the fish for further processing and ensuring a clean surface.
**Cutting and Killing:** Carefully cut from the caudal fin to the head, keeping the belly attached. Remove the head from the back without damaging the meat. Spread out the entire fish body, taking care not to rupture the bile sac, which could cause bitterness in the final product.
**Cleaning:** Remove all internal organs, debris, and the black film on the inside of the fish. Rinse thoroughly with running water to eliminate dirt, scales, and any remaining impurities. Pay special attention to cleaning the head area where blood stains may remain, as well as the belly region.
**Salting (Preservation):** Salt the fish using 15–20% of its body weight. Distribute the salt evenly over each fish. For larger fish, slightly reduce the salting time but increase the salt amount if needed. Layer the fish in containers, starting with the lower layer with less salt, then adding more salt on top. Cover the top layer with a thin layer of salt and press down with heavy objects. The general pickling time should be over 12 hours. Adjust the salting amount and duration based on fish size and regional preferences. In hot climates or poor production conditions, increase the salt content to prevent microbial growth. Cover the salted fish with protective materials to keep it free from contamination.
**Rinsing:** After salting, rinse the fish under running water to remove excess salt, dirt, and any remaining scales. Focus on cleaning the head and belly areas where blood and dark films may still be present. Drain the fish completely before proceeding.
**Drying:** In winter, natural drying is ideal. For other seasons, use a drying room or tunnel dryer. Dry the fish until the moisture content reaches approximately 35%. If not immediately processed into dried fish, store the dried product in a cold storage at -18°C to maintain quality.
**Cutting:** Cut the dried fish into sections according to packaging specifications. Ensure that each piece is uniform in size and shape to enhance the appearance of the final packaged product.
**Seasoning:** In a controlled environment with temperatures below 20°C, especially during summer and autumn, mix the fish with distilled grains, sugar, spices, and other seasonings. Place the mixture in a seasoning tank and cover it with plastic film to minimize alcohol evaporation. This process typically lasts about one day and one night.
**Sterilization:** Use high-temperature and high-pressure sterilization followed by back-pressure cooling to ensure food safety and extend shelf life.
**Packaging and Storage:** After sterilization, allow the packages to air-dry to remove surface moisture. Keep the product warm for 7 days before final packaging. Conduct necessary quality checks before storing the product in a warehouse. Maintain proper storage conditions to preserve the quality of the preserved fish.
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