Golden pomfret is a warm-water pelagic fish that inhabits tropical, subtropical and temperate seas in the Indian Ocean, Pacific Ocean, and Atlantic Ocean. The golden pomfret is large and generally does not form large groups. It swims from the open sea to the offshore in spring and summer, and swims to the deep water area of the open sea in winter. Large individuals weigh 5-10 kg.
Open the belly of the golden pomfret, remove the internal organs, cut into pieces, and cut three to four cuts in the middle of the fish on both sides. Do not cut it. The purpose is to marinate and taste good, and it is also conducive to baking.
Golden pomfret marinated. First put the marinade into the fish belly, spread it evenly, sprinkle black pepper powder and lake salt and other relevant ingredients on the surface of the fish (the ingredients are different according to the taste of different districts and cities). Use the pulp of your fingers to spread evenly until the lake salt dissolves into the fish skin. After standing for a period of time to taste, you can prepare to put it into the heat pump drying room. Dehumidification is the main link. Compared to eel, golden pomfret takes 8-10 hours. Observe the dehumidification during the drying process. The configuration of the closed-loop heat pump dryer puts forward high requirements for wind power and dehumidification capacity. Only when these requirements are met, the color and appearance of the baked golden pomfret will be good.