Asian Dry Salted Fish


Two Headless Dry Salted Croaker Fish [Xiang (China)]

Dry Salted fish is very popular in China, and used in the rest of East and Southeast Asia. It can be very expensive depending on type of fish and especially size. The photo specimens are Yellow Croaker, a very prestigious fish in East Asia, fresh or dried. These were 7 inches long and weighed 1.6 ounces each in a 7 ounce package. They were purchased from a large Asian market in Los Angeles (San Gabriel) for 2020 US $15.29 / pound.

More on Fish - Dried, Salted & Smoked



Two Headless Dry Salted Threadfin Fish

Threadfin

  is another fish considered very desirable in salt dried form in China. The photo specimens to the left were up to 7 inches long and weighed an average of 2.3 ounces each. They were purchased from a large Asian market in Los Angeles (San Gabriel) for 2020 US $15.29 / pound, but that market also had much larger ones, over 12 inches long, selling for around $25.50 per pound, averaging about $30 per fish.

Storing:

  Dry Salted Fish can be kept at room temperature in a well sealed container protected from heat and moisture.

Cooking:

  Fully dried fish needs a fairly long soaking before cooking, but not nearly as long as Stockfish which is dried without salt. The salt retains some water, but prevents microbial action. Salted dried fish should be soaked for a few hours or overnight. Über expert Fuchsia Dunlop admits she uses instead frozen Vietnamese Salted Mackerel when at home in London.

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