The sweet taste of Mabu is due to the tenderness and softness of its flesh.

Mabu is known by many different names, including "stick fish" because of its slightly cylindrical shape, and "needle fish" because of its sharp, needle-shaped lips. The muscle tissue of the horse mackerel is almost transparent, with a black retroperitoneum. It is usually dried and delicious. The horse mackerel is a mixed species of sea mackerel that breeds in the surface water, but grows and develops on the surface of the sea.

Mabu fish, a small and medium-sized sea creature of the genus Hyporhampus in the family Hyporhampidae, is commonly known as stickleback fish, Japanese Hyporhampus, and frozen needlefish. Horse step fish is on the long and thin side of the body, body length of 17 to 24 CM, the upper jaw is triangular, the length and width of the same, the lower jaw increased into a rostrum. The teeth are subtle, the body is covered with tiny round scales, and there is a wide green longitudinal band in the center line on the reverse side. The key distribution range in China is around Bohai Bay and Yellow Sea.

The delicious way to share Mabu fish

First, it is very important to buy fresh Mabu fish. When selecting, you can observe whether the eyes of the fish are bright, whether the scales are smooth and so on. Meanwhile, if you can buy it at the fish market, it is best to choose fresh mabu fish caught on the same day.

Second, treat the mabu fish. First, remove the guts, gills and head of the fish, then rinse it well with water, then use kitchen paper to absorb the water and set aside. Next, you can choose different cooking methods according to your personal taste. One of the easiest ways is to steam the Mabu fish. Sprinkle the fish with a moderate amount of salt and shredded ginger, and steam it in a steamer.

Third, before serving, you can sprinkle some chopped green onion or coriander leaves to garnish, adding color and flavor.