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Dried fish fillets

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1. Raw materials: Fresh monkfish is preferred; fish of poor freshness but without a putrid odor, and of varying sizes, can all be processed. Generally, those under 2 kg are suitable for splitting open into fillets, freezing or drying; those over 2 kg, after splitting, can have the tail muscle removed to make meat strips. 2. Splitting: Place the rinsed fish body on a cutting board, belly facing up, head toward you, use a knife to cut from the neck along the midline of the belly to the tail, then bring the knife back to cut open the fish head, split open both gills to make a fully opened fillet, remove the internal organs, then from the flesh side

1. Raw materials: Fresh monkfish is preferred; fish of poor freshness but without a putrid odor, and of varying sizes, can all be processed. Generally, those under 2 kg are suitable for splitting open into fillets, freezing or drying; those over 2 kg, after splitting, can have the tail muscle removed to make meat strips.

2. Splitting: Place the rinsed fish body on a cutting board, belly facing up, head toward you, use a knife to cut from the neck along the midline of the belly to the tail, then bring the knife back to cut open the fish head, split open both gills to make a fully opened fillet, remove the internal organs, then make an incision on each side of the spine on the flesh side as a salt-penetration line, and proceed with curing. It can also be processed into a frozen product after washing and brushing.

3. Curing: On the floor or in a fish tank, cure in layers of fish and layers of salt, using an amount of salt equal to 15-20% of the fresh fillets; it will be cured after 2-3 days.

4. Brushing and drying: Wash and brush the cured fillets clean of all mucus and other dirt with seawater, drain, then spread flat on a straw mat or bamboo curtain to sun-dry, sun-drying the inner side first; after a layer of hard skin has dried, turn them over and sun-dry until they are 60-70% dry, then gather them up, stack and press them so as to shape them and allow moisture to spread. After 2-3 days, take them out again and sun-dry until fully dry. The yield is generally around 18%.

5. Finished product quality requirements: The fillet should be whole and flat, the flesh surface pale blue-green with white streaks, but without salt bloom, with a normal odor, evenly dried, and with a dryness of over 90%.

6. Packaging: Use mechanical baling and packaging, tied firmly with an outer wrap of straw, or packed in large baskets.

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