Cheap and delicious sea fish

Pan-Fried Mackerel

Spanish mackerel is mainly produced in Bohai Sea, Yellow Sea and East China Sea, with the most output in Shandong coastal area. The spawning period of Spanish mackerel is April in Bohai Sea, May in Yellow Sea and July in East China Sea. Spanish mackerel is spindle-shaped, its head is larger than its height, its mouth is large and inclined, its back is blue-black, its abdomen is silver-gray, its sides have black spots of different sizes, and its lateral lines have irregular stripes. There are two dorsal fins separated by a small distance. There are 8-9 small fins behind its dorsal fin and gluteal fin, and the caudal fin is deeply forked. Spanish mackerel meat is thick and solid, garlic cloves are red in color, delicious and less prickly.

Spanish mackerel meat is spiny, delicious, nutritious, solid and dense, and awl-shaped, which is probably related to its fast swimming speed. In addition to fresh food, it can also be processed into canned and pickled products.

Step 2 steam Spanish mackerel

Steaming fish is a consistent and popular practice. No matter what kind of fish can be steamed, so can Spanish mackerel. Steamed well, the fish tastes particularly pure and delicious. First, prepare one or half fresh Spanish mackerel, clean it, cut a hole in one side of Spanish mackerel, sprinkle some seasonings, then steam it in water and hug each other.

3. Squid soup

Spanish mackerel is also delicious and has high nutritional value when used to make soup. First of all, you should prepare a proper amount of fish, clean Spanish mackerel, and it is best to shave off all the thorns, then put them in a pot, add half a pot of water, sprinkle some edible salt and ginger slices and a small amount of monosodium glutamate, then add some fennel and star anise, and cook them into thick soup with high fire.

There are many ways to cook mackerel. Either way, as long as you pay attention to the correct operation steps, the taste is good. If you like mackerel, you can try all these methods.