If it is eaten on the same day after pickling, it can be pickled for half a day or half an hour, and the time is up to you. If you eat pickled fish for a long time, you can marinate it for a week. By monitoring the nitrite value of salted fish from the first month to half a month, it shows that it gradually reaches the peak from 1 to 7. Then it will gradually decrease, so if you marinate fish at home, you will eat it after a week.

Traditionally, Guangdong residents like to eat salted fish and bacon. The content of nitrite in these foods is extremely high, and nitrite and its compounds have been proved to be an important factor in carcinogenesis. In addition, the imbalance of intake of some trace elements caused by local natural environment, such as high nickel and low selenium, has also been confirmed by experimental animals to induce nasopharyngeal carcinoma.

Extended data

Fish with pickled vegetables is a locally recognized delicacy in Qiandongnan Miao and Dong Autonomous Prefecture of Guizhou Province, which contains amino acids and vitamins that cannot be synthesized artificially, and has the function of invigorating the stomach and helping digestion. Pickled fish with pickled vegetables for more than 0/0 years can also treat enteritis and diarrhea, especially after illness or postpartum loss of appetite. Eating pickled fish can increase appetite and cheer up the spirit.

The production of pickled fish has a certain process. The authentic pickled fish of Miao and Dong people is carp raised in rice fields. In the autumn harvest season, dry the rice fields, catch fresh carp that have been stocked for half a year, and put them into wooden pickling barrels for pickling. When they are full, they need to wrap the bucket with big wooden leaves and water stems, and they can eat it in a few months. In the past, most curing utensils were made of special Chinese fir barrels.

The diameter is about 30cm and the height is about 60cm. Each household has 3 to 5 barrels, which is enough for one year's consumption. Fish preserved in wooden barrels can be preserved for a long time, up to 20 years, and it is not easy to deteriorate, rich in flavor, sweet and delicious. Nowadays, many people marinate in baked clay pots, which are characterized by fast fermentation and acidity, and can be eaten in advance, but the taste is not as good as that of wooden barrels.

The fish with Chinese sauerkraut is the most famous in Dongtang Town, Luo Xiang City, congjiang county. After a year of pickling, pickled fish is ruddy in color, dry and wet properly, moderate in acidity, and its unique aroma is mouth-watering. The taste is sour, spicy, fragrant and sweet, which makes people feel refreshed and increases their appetite.