Tianzhu Pickled Fish

Tianzhu Pickled Fish

　　Origin: Guizhou, China.

　　History: Originally called "ciyu" (sticky fish), pickled fish is a traditional dish beloved by the Dong ethnic group and has a history of over two hundred years. The *Guizhou General Gazetteer: Customs* records: “On the first day of the eleventh lunar month, which marks the Dong New Year, the people prepare wine, cured meats, and ciyu to worship their ancestors, beat bronze drums, and play lusheng (a reed pipe instrument) throughout the day.” Pickled fish can be stored for a long time and has a unique flavor.

　　Features: Made by pickling fresh fish. The finished dish features tender, flavorful fish with a rich, savory taste.

　　Process: Carp or grass carp are slaughtered, gutted, and soaked. A clean wooden barrel is disinfected and rid of woody odors by wiping it with Chinese chives. Sticky rice, chili powder, rice wine, ginger, garlic, Sichuan pepper, and natural saltpeter are mixed with the soaking brine to form a pickling mash. This mash is spread on the bottom of the barrel to a thickness of about 3.3 cm. An appropriate amount of mash is also stuffed into the fish cavity and used to rub the fish skin before the fish is immediately placed in the barrel. For each layer of fish added, a layer of mash is spread on top, pressed down firmly by hand, then covered with taro leaves, palm leaves, or bamboo shoot husk leaves. A straw mat is placed on top, and the fish is left to ferment for one month. (Tianzhu County)