Wrapping salted fish in paper is effective for removing excess moisture and increasing the firmness of the flesh. This is achieved because the salt draws moisture out of the fish surface, and the paper absorbs this moisture. Additionally, wrapping in paper helps transfer odors that may develop over time to the paper instead of the fish.

How to Wrap Salted Fish in Paper and Important Points to Note: fish preparation image
During preparation, check the condition of the fish and the direction of each knife cut in order.
## Procedure

  1. Sprinkle salt: Lightly sprinkle salt on the skin side of the fish. The amount of salt should be adjusted depending on the fish species, fat content, and season.

  2. Wrap in paper: Wrap the salted fish with kitchen paper. The paper absorbs excess moisture and helps increase the firmness of the flesh.

  3. Store in refrigerator: Keep the wrapped fish in the refrigerator. This also helps transfer any odors developing over time to the paper.

Important Points

  • Adjust salt amount and time: The amount of salt and how long the fish is wrapped in paper should be adjusted depending on the type of fish, fat content, and season.

  • Hygiene management: It is very important to work in a hygienic environment and maintain the cleanliness of the ingredients.

Summary

Wrapping salted fish in paper removes excess moisture and increases flesh firmness. The salt amount and wrapping time should be adjusted based on the fish type, fat content, and season. Maintaining a hygienic working environment and ingredient cleanliness is essential.