On Aug 16, 10:20*pm, Sqwertz > wrote:
> I was disappointed by these dried salted fish. *They were not
> fermented like I expected. *They just tasted kinda musty.
>
> Here's a picture of one of the fish with some of the other
> ingredients:
>
> http://i32.tinypic.com/mbolc9.jpg
> (There were two fish rather than 1 in this package for ~$16)
>

When we last bought a whole dried fish in BKK, the woman we talked to
told us to soak it in water, hang it to dry, and then dust the whole
fish in flour and fry it. Then you could portion it and freeze
whatever you're not going to use at the moment.

And then once you've done that, you still have to flake it and fry it
again before you use it, at least if you're going to make fried rice
(you may not *have* to, but it tastes better that way).

When we use it, we don't bother with the soak, hang, dust, fry part.
If it's the non-jarred type, we'll fry slightly, flake it, then fry it
again. If it's jarred and in oil, I'm pretty sure the initial fry has
already been done, so we just flake and fry.