Fish 13: Xiang in Wine-lees (糟鯗)

In the winter, salt a large common carp and then dry it. Cover it with wine lees, place in a earthenware jar, and seal the jar’s opening.1 Serve it in the summer. Do not use distilled liquors to prepare this dish, since it would have the harsh stinging of the liquor.2

糟鯗
冬日用大鯉魚醃而乾之,入酒糟,置壇中,封口。夏日食之。不可用燒酒作泡。用燒酒者,不無辣味。

Notes
1Somewhat similar to fish kasuzuke, though I’m not sure if the Japanese do this with dried fish as with this recipe.

2Buwu lawei (不無辣味) means “not lacking a spicy taste”, so I’ve gotten rid of the double negative. I’ve also translated the “spicy” part with “stinging” since that’s a more accurate description of the taste of distilled liquors.

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