Traditional Chinese Black Carp: Fermentation Process, Recipe & Home Production Guide
In short: Traditional Chinese Black Carp. This entry documents a fermentation & aging taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 5407 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Bad herringPreparation method 1. Raw material selection: The raw materials must be fresh, preferably live fish or freshly dead herring. When breeding herring, choose those with thicker meat.2. Pretreatment: After scraping the scales, open the abdomen to remove the internal organs and remove the head and tail. Then cut the fish carcass along the spine into one fillet with spine and one fillet without spine. Use a clean rag to quickly wipe away the blood stains and black film on the inside of the fish fillets, and salt them immediately.3. Salting: When salting, depending on the muscle thickness of the fish fillets, salt should be used as 20 to 23% of the raw material, preferably fine-grained salt. The amount of salt used must be controlled. Too much salt will cause the fish to be salty and affect the delicious flavor of the finished product. When adding salt, spread the salt evenly on the surface and inside of the fish fillets, and then stack them one by one in the marinating tank. Add a certain amount of layered salt and capping salt, cover it tightly with clean coverings such as reed mats, bamboo boards, etc., and apply appropriate pressure; when the brine seeps out and submerges all the fish fillets, the first salting is completed, which takes about 7 to 10 days. Brush the herring fillets that have been salted for the first time in the brine with a soft brush and check the softness and hardness of the meat one by one. If the meat is soft, rub salt on it. If the meat is tough, just sprinkle salt. Salt the fish for the second time according to the above method until all the fish fillets are salted hard. During the two salting processes, it is important to note that the brine should be able to submerge the fish fillets to prevent desalination and deterioration of the herring fillets. …
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Lei Cheng
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Lei Cheng