Pocket tips to preserve dried yellow scad for a long time, avoiding mold
Dried yellowtail is made from fresh yellowtail fish that are caught by fishermen offshore, cleaned, cut in half, marinated with some simple spices such as salt, chili, .. and then taken away. dried in the sun. As can be seen, dried yellow snapper is made quite simply, thus keeping the original fresh taste inherent to yellow snapper, no flavoring, coloring, no preservatives.
Dried yellow snapper is very convenient, quick to process and diverse into many different delicious dishes. Therefore, it is no wonder that dried yellow thread fish is very popular in the market
Dried types in general and dried yellow fish in particular usually do not use preservatives,; Therefore, if stored improperly, dried fish is easily damaged and produces mold, which adversely affects the health of users. Here, Mailey will show you 2 simple tips to preserve dried yellowtail fish but keep it for a long time!
1. Store in the refrigerator
Dry the yellow snapper in a sealed, dry and covered container, add a desiccant pack or if you don't have a desiccant pack, you can line a layer of tissue paper underneath, close the lid to preserve it. dry fish for quite a long time
If you find the boxes take up too much space, you can put them in a clean, dry bubble bag, gently squeeze to release the air, tie it tightly and put it in the refrigerator.
2. Basking in the sun
If you don't have a refrigerator, you can also store dried yellowfish very easily by drying in the sun. This is a very useful traditional method of preserving dried food, and the same goes for dried yellowfish
After buying fish, dry the fish in the sun. Then, dry the yellow snapper in a clean and dry plastic bag (if the bag is damp, it will easily cause mold and damage), squeeze to reduce steam, tie tightly and hang in a cool, dry place.
After a period of storage, you should occasionally take it out and dry it in the sun so that mold doesn't have a chance to grow. Keep repeating until you use up all the fish stored.
