How to make delicious scad fish sauce

After being brewed according to the correct recipe, brewed for a full day, the fish sauce will have a strong aroma and a very distinctive salty taste, unmistakable. Let’s go to the kitchen with lassho.edu.vn to make this dish right away.

Prepare
20 Minutes Processing
30 Minutes For
4-5 people

Ingredients for making scad fish sauce

Ingredients for making scad fish sauce

• 8 kg of fresh scad
• 3 kg of granulated salt
• 1 pineapple
• 100 ml honey

Tips for choosing fresh scad:

Fish gills : fresh fish, gills are bright red, no smell, not viscous. The gill cap is tightly closed with the gill mouth , indicating that the fish has just been caught. The gills of infected fish are not smooth and bright pink.

Fish eyes : for infected fish, the eyes are no longer clear, even some children are severely poisoned causing the eyes to protrude . Avoid using fish with such signs, to ensure health safety.

You should also note, if the sea fish is marinated with urea (keeping the fish fresh for a long time) , the eyes are clear, the gills are brighter than usual, but when pressed on the fish body, it feels soft, the elasticity is not high, smell carefully. not the characteristic fishy smell. The fish is prone to peeling scales, mushy flesh and sunken eyes.

Choose fish that are still slimy. If the fish is still fresh but no longer viscous, do not buy it because they may have been soaked for a long time. Use your hand to press on the fish meat, if the elastic meat is fresh meat, if you press it and it’s concave on the fish, don’t buy it.

How to make scad fish sauce

Step 1Prepare the ingredients

The scad bought you need to prepare carefully, so that the fish sauce does not have a bad smell and go rotten. Choose fresh fish, cut off the gills, scrape off the scales, remove the intestines and black bile in the fish’s belly.

Prepare the ingredients to be very clean so that the fish sauce does not get rancid and has a bad smell

Next, you cut the fish into 3-4 pieces , depending on the size of the fish. Use boiled salt water to cool, soak the fish for about 30 minutes , then take it out and let it dry. If washed with cold water, when brewed, the fish will be less fragrant and lose the rich taste of the fish sauce.

Pineapple peel, remove the fragrant eyes, wash and cut into small pieces. The aroma will help soften the salty taste and help speed up the fermentation of the fish, and help the fish sauce have a lighter taste when brewed.

Step 2Mix fish with salt

Put the drained fish into the bowl, add 2kg of prepared salt to the fish. Use your hands to stir well so that the salt is evenly absorbed into the fish.

Marinate the scads with salt in the right ratio

The ratio of salting and fish is very important, if you add too much salt, the fish sauce will taste very salty, not good, and if you add less salt, the fish will be pale, even broken, not edible. So you should marinate in the ratio of 4kg of fish and 1kg of salt .

Step 3Marinated scad fish sauce

Prepare a large glass jar that is pre-coated with boiling water to disinfect it, making sure it is not contaminated with other contaminants that will damage your fish sauce. Drain the water completely by wiping with a clean towel or drying in the sun.

Arrange fish and fragrant fish alternately to make the sauce more fragrant and delicious

Next, you put each layer of scad, you alternate the chopped aromatic part between the layers of scad. Alternately like this until all the scads are gone. Put 1 kg of salt on the surface of the fish so that the salt covers the face of the fish and then add 100ml of honey into the glass jar.

Wipe the mouth of the bottle and then use a plastic bag to cover the mouth of the bottle, fix the plastic bag with an elastic band to make sure that air does not get into the bottle. Finally, cover the jar and bring it out to a sunny location.

Finished product

The finished product is attractive scad fish sauce

You need to dry the fish sauce pot for at least 12 months to get the best and most delicious fish sauce. Pure scad fish sauce has high protein, rich salty taste, strong aroma. When you open the jar of fish sauce, you will see an attractive aroma rushing straight to the nose. After 12 months, you filter the juice and preserve it naturally and use it for 3-5 years .

See more: How to make scad fish braised with garlic and chili

So lassho.edu.vn introduced to you the recipe for delicious, standard fish sauce brewing. I wish you success.

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