Why is the pickled fish in the hotel more delicious than the pickled fish cooked at home?

If you want to make delicious pickled fish, the requirements for fish and kimchi are very high.

My former boss had a nephew who sold fish and often sent fish to our boss. If you ask, why don't these fish sell for money? The answer is that these fish are for some hotels. Hotel guests want to eat pickled fish, they will call him and make sure he cuts the fish and cleans it up as soon as possible. It must take about 20 minutes from the time the fish is killed to the time when the waiter brings it to the table. If the time exceeds, then the fish restaurant is no longer needed.

The fish boss told us that pickled fish can be eaten from slaughter to cooking. Twenty minutes is the most delicious. The longer the time, the less delicious the fish will be.

So you can imagine, when you cook pickled fish at home, even if you are a good cook, can you pinch it so accurately?

A friend of mine in Sichuan told me that the pickled vegetables in some special pickled fish restaurants are different. They will collect old soup soaked in kimchi everywhere, and then put it in a pot and cook it slowly. Boil a pot of old soup into a bowl and you're done. Then, cool the old soup and pour it into the new pickle soup. Every once in a while, the kimchi is different and delicious.

The pickled fish cooked at home obviously can't meet these two requirements, so no matter what you do, you can't make the hotel delicious.