How to Choose and Buy Dried Fish
Guide to choosing, preparing, and storing dried fish 1
– Shape: Choose whole dried fish with intact fins. If buying fillets, select those with skin firmly attached to the flesh.
– Color: Opt for fish with a vibrant color; the flesh should be yellowish-white or pinkish-white. Avoid fish that are too white or too yellow, as they may have been bleached or oiled. Salt-preserved fish are also white, but they will feel rough to the touch.
– Dryness: The fish should be completely dry and not sticky. When pressed, the flesh should feel firm.
– Smell: Dried fish should have a pleasant, mildly fishy aroma. Avoid fish with strange, pungent, or sour odors.
Preparing Dried Fish and Reducing Saltiness
– Soak the dried fish in rice washing water, diluted saltwater, or diluted lemon water for about 30 minutes, then rinse. For oily fish like catfish or pineapple fish, avoid prolonged soaking to prevent the flesh from becoming mushy.
– Alternatively, boil the dried fish in hot water for about 30 minutes to reduce saltiness, then remove from the water.
Storing Dried Fish
– Newly purchased dried fish may still be slightly moist, so air-dry them for an additional day or two. Then, wrap the fish with moisture-proof paper and place them in a sealed plastic bag. Store in a cool, dry, and well-ventilated area; they will keep for 1 to 2 months.
– For longer storage, wrap the fish as mentioned above and place them in the freezer compartment of your refrigerator. They can be stored for up to 6 months. Ensure they are tightly wrapped to prevent the fishy smell from permeating other foods. Once thawed, consume the fish immediately without refreezing.
We hope this guide has provided you with a clear understanding of how to choose, prepare, and store dried fish. Stay tuned for more informative articles on our website.
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