Dad prefers to marinate Spanish mackerel, so he marinates a pot at home every year at the beginning of the season.

In the north, our pickled fish usually start pickling after autumn, which is about 165438+ 10.

Because when the weather is warm, fish tend to go bad and there are too many flies, so it needs to be colder to pickle Spanish mackerel.

It's simple. Why don't you record the menu?

Materials?

Pan-Fried Mackerel

salt

How to pickle dried Spanish mackerel (smelly Spanish mackerel) at home?

Wash Spanish mackerel and cut it in half from one side of the stomach. The meat should be joined together, not cut off.

Remove gills and intestines from the stomach.

If you are too lazy to open it, you don't have to open it, just do something when you eat. )

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Start pickling below.

Put a layer of Spanish mackerel and sprinkle with salt.

We sprinkle coarse salt, if not, we can use refined salt from cooking.

Don't put too little salt, fish will go bad easily. If you put too much salt, it tastes especially salty after drying. You can cut it into pieces in advance and soak it in cold water.

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Marinate in the shade for about 2 days, and then take it out to dry.

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Sun for a few days to see the weather and personal preferences.

Some people like to dry Spanish mackerel, so they will dry it for a few more days.

Some people like softer things, so they can get less sunshine for a day or two.

Generally, you can eat it in the sun for about 4 days.

We usually freeze-dry Spanish mackerel, which can be preserved for a long time.

There are actually many ways to eat Spanish mackerel.

We usually just cut it into pieces and steam it on a plate, or steam it with a few drops of oil.

Sometimes it will be fried and eaten, which will be more fragrant.

Seeing that someone likes to fry Spanish mackerel when cooking,

Come on, there's always a way to eat, right?