Cantonese salted fish facts for kids
Cantonese salted fish is a traditional Chinese food. It comes from the Guangdong province in China. This dish is made from fish that has been preserved with lots of salt. In the past, it was a very important food in Guangdong. People even called it "poor man's food." This was because its strong salty taste helped make simple rice meals more interesting. Scientists have found a link between eating a lot of Cantonese salted fish and a rare type of cancer called nasopharyngeal cancer. Because of this, it's best to eat it in small amounts.
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How Salted Fish Started
In the past, big cities in southern China, like Guangzhou, had many people who couldn't keep food fresh. Meat would spoil quickly without refrigerators. To stop this, people found ways to preserve food, like canning and salting.
Since Guangdong is on the coast, fish was a main food source. So, people focused on preserving fish. This led to the creation of salted fish.
Salt, also known as sodium chloride, helps keep fish from spoiling. It stops tiny living things called bacteria from growing. When fish is put in a strong salt solution, water moves out of the fish and into the salt. This process is called osmosis. Most bacteria cannot live in such a salty place. This is how salt acts like a cleaner and keeps the fish fresh.
Different Kinds of Salted Fish
Many different kinds of fish can be used to make Cantonese salted fish. Some common types are Eleutheronema tetradactylum (called mayau) and Ilisha elongata. Other fish like Pseudosciaena crocea can also be used.
Cantonese salted fish also comes in two main styles: méi-xiāng and shí-ròu.
- Méi-xiāng (meaning "fragrant") salted fish: This type uses thicker fish like Scomberomorus. It takes about 7 to 8 days for the fish to ferment. After that, it's seasoned with salt and dried in the sun. Méi-xiāng salted fish has a very strong, salty smell and taste. It's usually shredded or cut into small pieces. People use it as a topping or a seasoning for other dishes. It's too strong to eat by itself.
- Shí-ròu (meaning "firm fleshed") salted fish: This type doesn't need to ferment. It's prepared by seasoning the fish and then drying it directly in the sun and wind. Thinner fish, like Ilisha elongata, are often used for shí-ròu. Unlike méi-xiāng, you can eat shí-ròu salted fish by itself after frying or steaming it.
How It's Made
In a place called Tai O, a special way of making salted fish is popular. It's called the vertical marination method. First, fish like Ilisha elongata are cleaned. Then, they are placed head-down into a pile of salt. Because of gravity, the fish's juices can flow out from its mouth. This method helps keep the salted fish as dry as possible.
Popular Dishes with Salted Fish
Here are some popular dishes that use Cantonese salted fish:
- Boiled rice with steamed salt fish: This is a very simple way to eat salted fish. A piece of salted fish is cooked on top of boiling rice. The steam from the rice cooks the fish. Once done, the fish is mixed with the rice.
- Steamed meat patty with salted fish: This is a very popular dish in restaurants and homes. It's a meat patty steamed with pieces of salted fish.
- Chicken and salted fish fried rice: This is a type of fried rice that includes chicken and salted fish. You can find it in many local restaurants.
- Salted fish bun: This bun was a favorite of the Qing Dynasty Kangxi Emperor. It's a Chinese steamed bun called a baozi. It's filled with sliced pork and salted fish.
- Salted fish head with beancurd soup: This soup is made with ginger, salted fish, and beancurd (also known as tofu).
See also
In Spanish: Pescado salado - estilo cantonés para niños
