Guanghai Salted Fish

Guanghai Salted Fish

　　Guanghai Salted Fish is a specialty of Guanghai in Taishan. Its curing method is unique and has a long history. The process involves inserting premium fresh fish such as white flower fish and yellow croaker into piles of raw salt with their heads down and tails up. When taken out at the right time, the fish bodies are firm, dry, and the flesh is solid and vibrant. For eating, the salted fish is sliced into small pieces, placed on a plate, then layered with some semi-fatty pork, shredded ginger, and scallions, followed by a drizzle of peanut oil. It is then steamed in a wok (or baked under rice) for fifteen minutes until cooked. When you lift the wok lid, the distinctive aroma of the salted fish instantly wafts through the air. The smell alone can whet your appetite; visually, the golden oil and white flesh present a clean, fresh color; and in taste, it offers a fermented sweetness with a well-balanced saltiness—truly a unique flavor. (Taishan)

　　Guanghai Town is located at the southern tip of Taishan City, bordering the South China Sea, with a coastline stretching 21 kilometers and abundant marine resources, historically known as a land of fish and rice. Established in 1387 (the 20th year of the Hongwu reign during the Ming Dynasty), the residents of Guanghai have traditionally lived by the water, engaging in both farming and fishing. In addition to their catch, locals would either sun-dry or salt the fish to make salted fish, storing it for future needs or selling it to supplement their household income.

　　Among the many specialties of Taishan, the reputation of Guanghai Salted Fish is unquestionable. Its production technique has been passed down in the Guanghai area for over 600 years and is highly favored in the market, selling well both domestically and internationally. In places like Hong Kong, Macau, the United States, and Canada, wherever there are Chinese communities, salted fish stalls often use the “Guanghai Salted Fish” sign to attract customers.

　　The drying of salted fish is mainly done manually, with the process as follows: whole chilled fish, descaling and gutting, rinsing, salting, curing, rinsing again, sun-drying, and packaging. The most critical step in the processing of salted fish is the whole-fish sun-drying stage, as salted fish is highly attractive to flies, and once they lay eggs on it, maggots can develop and spoil the fish.

　　Guanghai Salted Fish is a type of “dried salted fish.” The method involves inserting premium fresh fish such as white flower fish and yellow croaker into piles of raw salt with their heads down and tails up. When taken out at the right time, the fish bodies are firm, dry, and the flesh is solid and vibrant. Guanghai Salted Fish comes in two varieties: “plum aroma” and “solid meat.” Leveraging the favorable conditions of the Guanghai Fishing Port, the salted fish processing industry has developed rapidly, with processing households once growing to over a hundred, processing nearly ten thousand tons annually, and the finished products being sold across the country.