Ingredients 1?

Fresh large Spanish mackerel

Salt

Ingredients 2?

Dried Spanish mackerel

Chili powder

Cumin powder

Diced cumin

Homemade Grilled Dried Spanish Mackerel Directions 1?(Dried Fish)

Flat knife cuts through the tail of the fish and slices it tightly against the spine towards the head <

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Flip the fish over and slice out the whole fish on the other side in the same way

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Pick out the fish's internal organs

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Rinse well and drain

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Evenly Sprinkle a thin layer of salt

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Marinate for half a day

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Place it in a ventilated place and let it dry

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After one day, the skin will be air-dried, and then tie it tightly in a plastic bag, and put it in the refrigerator

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Homemade grilled dried mackerel recipe 2?(Grilled dried mackerel)

Rinse off the surface of the dried mackerel, cut into small pieces

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Flatly spread on a baking sheet

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Preheat the oven, enter the oven, the middle layer, 230 degrees upper and lower heat, bake for 10 minutes

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Remove from oven, brush both sides with oil, and continue baking for 10 minutes, turning once in the middle

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Remove from oven, sprinkle with an even layer of chili powder, cumin powder, and cumin granules, and continue baking for 5 minutes

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Turn over, sprinkle with an even layer of chili powder, cumin powder, and cumin granules. Continue to bake for 5 minutes

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Tips

Dried Fish Warm Tips:?

1, want to slice complete fish, fish first frozen, easier to operate;?

2, according to the length of their storage time to determine the amount of salt, want to long-term preservation, the amount of salt should be large, short-term consumption, less salt is good;?

3, the length of time to marinate also depends on the length of the preservation period to determine the long-term preservation, at least one day and night to marinate, in the middle of the fish should be turned over, the top of the pressure of heavy objects, so that the fish will marinate thoroughly;?

4, drying time of three or five days can be, I drying a day, in fact, is the skin air-drying only, cooking, directly under the pot, without soaking;?

5, dried fish should be placed in a low-temperature airtight preservation, otherwise easy to change color and deterioration, especially after the summer, easy to taste. So dry it yourself, or do it less at a time, eat it now, taste and texture are good.?

Baked dried Spanish mackerel warm tips:?

1, baking time depends on their oven power and the size of the fish;?

2, seasoning depending on personal taste preferences freely add, add nothing, only smeared with oil baked aroma, taste is also good;?

3, the middle of more brush their own oil a few times, baked fish more fragrant;?

4, dried fish whole baked, more atmosphere, my baking dish can not fit, so split;?

5, baked dried fish, hot and cold food can be.