Materials Processing Preserved Fish

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Processing Preserved Fish
Processing Preserved Fish

Preserved is a traditional food for generations that was originally produced for the side of surplus fish caught from rivers, canals and rice fields. Also preserved is the famous traditional fermented from Malaysia.

Usually preserved produced from freshwater species perch, tilapia, carp, perch, Loma, snakehead and others. However, most favored perch for its excellent taste and aroma mengamit taste when cooked in various ways and recipes of the local community.

Analysis conducted by the Malaysian Agricultural Research and Development Institute (MARDI) prove that preserved fish have high protein content and lower salt content than the other durable fish.

According to traditional methods, the marinade takes quite a long time, around four to eight weeks. Modern research discovered a new method to produce fish that can be preserved fish marinated for about one to two weeks.

Methods of processing preserved:

Selected freshwater fish will weeding, stomach removed and cleaned.
Drain the water from the fish before smeared with salt at 15 percent.

After the powdered salt, fish marinated for 2 to 3 days.
After undergoing the process marinade, fish again washed with water and drain through three processes.

Once dried fish mixed with fried rice that had been destroyed, before being put into an airtight jar and mixed with a little tamarind.

Curing for the second time for about 14 days in an airtight jar.
Preserved who've gone through the process of "maturity" is now wrapped and ready to be marketed.

Methods of processing preserved
Methods of processing preserved

Today I want to share some ways of how to make pickled fish. This is the way that I always use when I make preserved fish:
 
Add tamarind and marinate in an airtight container for two days (one day I marinate). If many possible marinate for two days.
  1. Fried rice without oil on low heat, until browned.
  2.  Stirring constantly, so do not scorch.
  3.  When I brown rice, rice blender, do not be too smooth. There is somewhat a little rough.
  4.  Fish marinated for two days, wash again. Wash. This time, the fish smell. Let the water drain .... stench.
  5.  When fish are already coated with rice in a container. Marinate in an airtight container and let the fermented one to two weeks. 
  6.  When my son stratified curing each layer of fish with tamarind.

Ok, ready .... Wait a week or two, then be fried ....

 

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