Pickled Fish

Pickled Fish

　　Among the Tujia and Miao ethnic groups, there is a unique local delicacy that is not widely known — “Pickled Fish.” Fresh small fish are caught, gutted, and cleaned, then coated in rice flour (with a little salt mixed into the flour). They are then placed in a vegetable jar and pickled for 3 to 5 days until they develop a sour flavor, after which they are taken out and fried in tea oil or other plant oils. The result is a golden-yellow dish with a deliciously sour and fragrant taste. “Pickled Fish” is so named because it is cured for a long time in the jar and, having been salted and pickled, becomes fully cooked and ready to eat directly from the jar.

　　　　“Pickled Fish” is a signature dish served to guests by ethnic minority communities, and the hosts usually save it for special occasions, reserving it for when visitors come.