Ingredient Name: Dried Salted Fish
Traditional Chinese Name: 鹽魚 (yán yú) in Cantonese
What is this?
- A dried fish that is preserved in salt (carried down from many centuries of tradition and food preparation)
- It is a fish that is treated with a salt solution or dry salt and then left in the sun to dry
- Chinese-styled dried fish is usually softened by partial decomposition before or during salting
- The fish comes available as you see it (see above picture) or in western super markets, is prepackaged
- Salted dried fish is commonly used in many Chinese dishes and stews
- It actually tastes very salty and the texture is quite dense, but not too hard
How do I prepare it?
- Rinse in warm water before soup usage
- Cut off required portion only (as it is really quite salty) – usually a quarter is sufficient
Where can I buy this?
- Commonly available in all wet marts in Asia (Hong Kong, Taiwan, China and South East Asian countries)
- You can even purchase this in some western supermarkets that stock Asian food
What is the cost?
- This is not an expensive ingredient and the price varies depending on size and packaging
- Adds a lot of extra salt “punch” without adding other additives
- Minimal preparation is needed
- Low in fats
- This type of dried salted food is extremely high in salt content and consumption should be moderated
- Some types of Chinese salted dried fish are high in carcinogenics (cancer causing agents)
- I would take extra caution with serving this to children if possible (once in a blue moon is OK, but why take the risk?)
- Store in a dry and cool place in a tightly sealed container
- Can store in the fridge for up to 3 months
how long will salted dry fish last
Hi Courtney, I tend to keep dried salted fish in the fridge for about 6 months. Keep it in paper so that it can breathe versus being in a plastic bag where it can collect moisture and collect mold. As well, I will check on it every few months to ensure there’s no mold and just smell that it’s not gone overly bad. Hope this helps! What are you making with it? Lisa