How are you Japansteemit friends all this time?
I pray that we are always in the protection and love of Allah SWT amen.

Back again with me @muthmainnah, on this occasion I want to share about "The process of salting fish". This salting process is one of the most beneficial actions, especially for people who do not have a refrigerator. Currently, the reason I personally choose to isolate fish is because the taste of the fish has decreased because the fish has been left in the reservoir for too long without ice, causing the meat to become mushy. So, even more so when I keep forcing myself to weed the fish as usual, the meat will come off the bones. Finally, I took the initiative to split it and just salt it, God willing, it's safer.

I have separated some of the new fish, while some of the other fish I will split for salting. This way of weeding fish must be extra careful otherwise the meat will be scattered in the weeding place. Apart from weeding, when I rinse I have to be extra careful too so that the meat remains firm and the fish can also be pure without any blood remaining there. Finally the rinsing is complete and the fish that are specially salted are ready to be covered with salt.

With this condition of fish, more salt will be sprinkled with the aim of inhibiting the growth of bacteria that can cause the fish to become more rotten and cannot be consumed anymore. After we sprinkle salt, if tomorrow is not immediately dried in the sun it will not be a problem because with the salt, the meat of the fish will be more durable and solid.

Try to store the fish in a closed container so that the smell does not spread everywhere because the smell of fish that has been sprinkled with salt and stored for several days smells very strong even if people have never smelled it will vomit. But wait, if the fish is dry then the smell will definitely not smell anymore.

This is the first time I have marinated fish since living in a rented house. So understand if I do not have a special place to dry the fish. And this time I chose Nyiru as a place to dry my fish. And if there are no obstacles later I will make a special place to dry the salted fish in particular.

In the drying process, we have to dry the inside first so that when we turn back the meat does not stick to the nyirunya. Dry it in a place away from the sight of the cats so that your fish can be saved.

With the uncertain weather, it took two days for my salted fish to dry completely. Moreover, even now the rainy season has arrived, so we must be very good at keeping the hot sun so that our clothesline remains dry even in the rainy season. And Alhamdulillah, the fish is ready to be fried and eaten with the family. And the taste, God willing, will beat the taste of salted fish sold in the market.
Good luck...

That's a little information from me, hopefully it can be useful for all.
Thank you very much to @tomoyan, @juichi and all steemians friends who always faithfully support and visit my posts.

Greetings,