Control the water of the Spanish mackerel into a relatively large container, add onion, ginger and garlic large pieces of wine, pepper, seasonings, five-spice powder, a little sugar, pour soy sauce to reach half of the Spanish mackerel. The Spanish mackerel and seasonings mix well, into the refrigerator refrigerated marinade more than five or six hours. Spanish mackerel, scientific name blue-spotted horse mackerel, belongs to the offshore warm water migratory fish. Produced in China's East China Sea, Yellow Sea and Bohai Sea waters, Zhoushan, Lianyungang and Shandong coast and other fishing grounds are most common. It is customary to believe that the mackerel produced offshore Laoshan, the quality is particularly good. Spanish mackerel more in the spring. The mackerel is a kind of fish, and mackerel is still different, Shanghai has a kind of export loaded "smoked horse mackerel" is actually also used in the mackerel, this fish can still do sashimi. Qingdao people over 50 years old now in the Spring Festival still like to sucking fish sliced and marinated with spices.

Mackerel fish balls, most of the fish can be used to make fish balls, but if you want to say that the most extreme fish balls, I will not hesitate to say, certainly is the horse mackerel fish balls, horse mackerel because of the meat is tight, so the horse mackerel fish balls itself has a more than the other fish fish Dalian people like to braise the fresh Spanish mackerel, or wrapped dumplings to eat. New Year's time will use the pressure cooker to do smoked mackerel, also very delicious. Autumn will also sun salted Spanish mackerel, do salted fish cakes to eat. Spanish mackerel wash, pinch the head and tail, cut into small sections of about 3-4 cm, put in a basin with 3 spoons of cooking wine, 2 spoons of soy sauce, salt, green onions, ginger and garlic, marinated for about 1 hour and then drained and set aside.

From the back of the gills under the knife, along the fish bone down shaving, be sure to stick to the fish bone, or shaving down the meat is not complete, the bone will also remain a lot of fish, shaving one side and then shaving the next side, if you feel too slippery, you can use a clean towel pad.1. will be the Spanish mackerel clean, digging out the intestines, gills, the process can be in the purchase of fish by the fish merchants help to complete the sale of fish. 2. From the back of the gills under the knife, shave down along the fish bone, be sure to stick to the fish bone, or pick down the meat will not be complete, the bone will also be residue, you can deal with it.