《太平广记·卷二百三十四·食（能》
制作干鲙的方法：在五六月盛暑的时候，从海中捕获的鮸鱼中，挑选个头长大的，每条约四五斤重，细鳞而紫色，没有细骨不腥的，当即在海船上，将它们制做成鲙。
作乾鲙之法：当五六月盛热之日，于海取得鮸鱼。大者长四五尺，鳞细而紫色，无细骨不腥者。捕得之，即于海船之上作鲙。
The method of making salted shredding: In the hot summer of May and June, select large-sized yellowfish caught in the sea, each weighing about 4 or 5 pounds, with fine scales and purple, no fine bones, and no fishy smell, and process them into salted shredded on the fishing boat.