Buy hot selling salt fish lures at DHgate.

Great place to buy ikan bilis, salted fish which which are the specialty that Kuantan has
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The next step is to impregnated the fish entirely with salt. Here, I think the key is to use large grain sea salt, and a lot of it. I have found no official proof of this anywhere, but my own experience tells me that salting anything, like a steak before barbecuing or chicken before roasting, large grain sea salt penetrates far more quickly than regular, fine-grained table salt. Since you’ll need at lot of it, find a cheap supplier. In Boston, we used to go to a Brazilian fish market near Kendall Square to buy Brazilian sea salt which come in big plastic bags.
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They are usually available at the wet market Chinese provision shops. I prefer to buy from stalls which refrigerate their mui heong salted fish and not those left in the open. They are also sold in bottles if you can’t find the ‘fresh’ ones. This is the recommended shop to buy dried seafood products like salt fish, anchovies and shrimps
Photo provided by FlickrBuy Ackee & Saltfish + Kebab - VHX
Photo provided by FlickrOct 13, 2015 - I'd be willing to bet that anyone you serve this to will seriously consider buying their own salt cod the next time they're at the fish counter.
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Buying: Salted fish is easiest to find in Korean markets in the freezer cases, but should also be found in Japanese, Chinese and Southeast Asian markets. The traditional form shown above is now rare. It's generally put up as fillets in flat plastic envelopes, without head, tail, or backbone - but usually with the skin on. Mackerel (easily identified by its blue color and broad stripes) is most common. Refrigeration and canning had not been invented in the fifteenth and sixteenth centuries so Mediterranean fishermen had to preserve their catch by salting. Fish was also preserved in brine or in oil, through smoking and air-drying, but salting was the most common means. The most commonly salted fish were anchovies, eels, sardines, herring, tuna, and tuna eggs in a product called bottarga (in Italy) or poutargue (in France). Throughout the Mediterranean, a great many products were salted, as we see from the thriving business of salted fish in Languedoc--anchovies and eels--exported from the province of Toulouse, which also exported its prunes, saffron, and imported rice. In Languedoc, anchovies were sold in Narbonne in 1560 and salted eels were transported from Carcassonne to Toulouse where 1,500 salted eels were sold in 1468. All of Toulouse's fish, except for anchovies and eels, came Spanish today. The anchovies and eels were always salted. The commerce in salted fish was profitable because the local packers had access to le sel narbonnaise, the salt pans of Narbonne. In January 1424, the buyer for the Archbishopric of Arles went to Ferrières to buy 54 salted eels. He could have also bought some locally produced poutargue, dried pressed tuna roe.Increasing emphasis on fresh and frozen products after World War II, as well as the increase in home refrigeration, lessened the demand for salted fish products. However, since cured fish has its own special flavor that cannot be recreated in fresh fish, many consumers still buy salted fish for its unique flavor.For those unaware, the salted fish section sits fairly close to the fresh fish section, but instead of being behind glass atop mounds of fresh ice, it's in a box right at stroller level. Lots of people probably manhandled the poor specimen I picked up--a hardened slab that smells fishy. It seems unhealthy, unsanitary, and truth be told, not like the fish I wanted to indulge in. It also needs to be soaked overnight, boiled, and then cooked with the rest of the dish, making it roughly 20 times more time consuming than using regular fresh fish. So, again, why would one ever buy it?