Company Profile

Mingtai dried fish is a specialty food originating from the Korean Peninsula, mainly made from Mingtai fish (scientific name: Thyrsites atun), which is widely distributed in coastal areas of South Korea and Japan. The production process of Mingtai dried fish usually includes multiple steps such as fishing, cleaning, pickling, and drying, ultimately forming a unique flavor and texture.
Production process
1. * * Fishing * *: Choose the appropriate season for fishing to ensure the freshness and taste of the fish.
2. * * Cleaning * *: Thoroughly clean the captured Mingtai fish to remove internal organs and impurities.
3. * * Marination * *: Marinate fish meat with salt and other seasonings (such as chili powder, garlic, ginger, etc.) to enhance flavor and prolong storage time.
4. * * Drying * *: Place the marinated fish in a well ventilated place to dry until the moisture evaporates and the fish becomes dry and elastic. This process may take several days to a week, depending on weather conditions and specific techniques.
Characteristics
-Rich flavor: After pickling and drying, the dried Mingtai fish has a very strong flavor, with a distinct seafood aroma and spicy taste, suitable for pairing with various dishes.
-Nutritional Value: Rich in protein, vitamins, and minerals, it is a healthy snack or cooking ingredient.
-Convenient storage: Dry Mingtai dried fish is easy to store without refrigeration, making it convenient for long-distance transportation and long-term storage.
Application
Mingtai dried fish is widely used in traditional dishes in Korea and Japan. It can be used as an ingredient for barbecue, a base for hot pot, a seasoning for stir frying, or directly consumed as a snack. Its unique flavor makes it a popular choice for food lovers and cooking enthusiasts.