The method of drying Spanish mackerel is simple. Cut the Spanish mackerel in half, clean the connecting back, viscera and gills, clean it with clear water, sprinkle with a layer of salt and pepper and take it out to dry.

Autumn sunshine is not poisonous, and there are no mosquitoes and flies. This is the best season for sunbathing Spanish mackerel. In this season, Spanish mackerel can be seen sunbathing continuously in front of hotels and pubs or in residential areas.

The dried Spanish mackerel is firm and delicious. The most common practice in Qingdao is to marinate dried Spanish mackerel, sprinkle with chopped green onion, ginger slices, minced garlic and other seasonings, and steam it in a pot or microwave oven. A plate of delicious food can only be served in a few minutes.

Sweet dried fish in Qingdao;

Sweet sun-dried fish is the general name of pure natural air-dried fish without salt and sugar. This air-dried fish has a dry surface, tender meat, rich taste, freshness and unique flavor. Wang, a fisherman from Shandongtou Village, Tian Heng Town, Jimo, told reporters that the origin of sweet sun-dried fish is that when fishermen go out to sea to fish, they sometimes catch a small number of fish or only a single species.

Fishermen simply process the fish at sea, wash the cleaned fish in seawater, hang them on the bow to dry until the surface is dry, then wash them in seawater and dry them. After landing, these fish have become unique fish products. Later, people at the seaside gradually recognized it, so every cool season, fishermen at the seaside would process some sweet dried fish to sell.