1. If the Spanish mackerel is not cleaned well, it will be very fishy when cooked. The key is cleaning:

1. First cut off the gills on the head and clean them;

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2. Cut the Spanish mackerel into sections, and then clean each section of fish carefully;

3. After cutting, you will see a black line as thick as noodles at the bottom of the fish’s belly. Cut it out Clean well.

2. Spanish mackerel is also called blue-spotted Spanish mackerel (scientific name), a bony fish, order Perciformes, family Spanish mackerel. There are many species, the common ones include "Chinese Mackerel" Scomberomorus sinensis, Spotted Mackerel, Kang's Mackerel, etc. The common names of Mackerel include Swallowfish, Slate Mackerel, Bamboo Mackerel, Pointed Mackerel, Green Arrow, etc.

3. It has sharp teeth, swims quickly, and has a fierce temperament. It is generally 0.26-0.52 meters long, up to 1 meter long, and weighs 20 kilograms. It is distributed in the western North Pacific, including the Bohai Sea, Yellow Sea, and East China Sea in my country. It is a warm upper-layer fish that feeds on small fish in the middle and upper layers. It migrates in groups in summer and autumn, and some enter the Bohai Sea to spawn. In autumn, it often feeds in groups near coastal islands and rocks. It is one of the northern economic fish.