1. Slap the Spanish mackerel with a knife to break up the meat, then scratch it off the back of the fish, or scald it with boiling water and peel it.

2. You can also cut Spanish mackerel and scrape the skin of the fish with a knife.

3. Cut Spanish mackerel into two pieces and put them on the chopping board. Weigh it gently with the back of the knife. When the fish can peel, wipe off the skin of the fish tail with the back of the knife and remove the skin.

Nutritional analysis

1, Spanish mackerel has tender meat, delicious taste and rich nutrition, and is rich in protein, vitamin A, minerals (mainly calcium) and other nutrients.

2. Spanish mackerel has the effect of benefiting qi and relieving cough, and has certain curative effect on weak cough and asthma.

3. Spanish mackerel also has dietotherapy functions such as refreshing and anti-aging. Regular consumption will have a certain auxiliary effect on anemia, premature aging, malnutrition, postpartum weakness and neurasthenia.