2. Cutting: put the fish flat on the chopping block, with the head facing the direction where people stand and the fish back facing the right. Grasp the fisheye and branchial suture on the left with the left hand, take the knife in the right hand, insert it from the back of the head, pierce the abdominal cavity, push it to the tail along the left side of the spine, and then cut the skull with the back of the knife, but the snout should not be cut. Take out the internal organs and marinate them.
3. Pickling: Marinate the fish layer by layer with salt accounting for 5-6% of the weight of the fish fillets, then put them into a tank, and brush them dry after about 12 hours.
4 Brush dry: wash the marinated fish fillets with seawater or fresh water, drain the water, then put them on the grass board, dry the meat surface first, then dry the skin surface, turn it over in time, dry it to 60% or 70%, put it on the stack, make it shape and spread the water, and dry it again two days later.
After the fish is cooked, it is required that the fish body is complete and flat, the leaves are smooth, the meat is hard, light yellow, the smell is normal, there is no salt frost, and the dryness is about 90%. The yield is generally around 28%. Because of its high fat content, this kind of fish should not be stored for a long time, especially when the temperature is high in summer.