The mackerel belongs to the order Cypriniformes, family Cyprinidae, subfamily Yarrowiaceae, genus Mackerel. Mackerel is a long fish, up to about 150cm, with an almost cylindrical body shape, rounded abdomen, flattened tail, and no ventral ribs. The head is slightly flattened, and the muzzle is blunt and slightly more pointed than that of the grass carp. The mouth is terminal and curved. The bluegill usually inhabits the lower and middle layers of the water and is inactive in nature, its main food sources are snails, mussels, clams, clams, etc. It also occasionally preys on shrimp and insect larvae.

The mackerel is rich in nutrients, containing sugar, a variety of vitamins, zinc, calcium, phosphorus, iron, magnesium and other minerals, and is the top quality of freshwater fish. Mackerel belongs to the bulk of freshwater fish is one of the important species of culture, as the four big fish in the fastest growing, the highest price and has a high nutritional value of mackerel, favored by farmers and consumers with an important economic value.

The practice of mackerel:

The first step of fresh mackerel cleaned viscera, rinsed and spare. (Fish head can also not go, fried crispy as delicious).

The second step is to remove the head of the fish, and use a knife to cut the fish into two pieces along the spine. (First, dig out the gills of the fish, clean the fish guts well to prevent poisoning, and then reverse the scale from the tail, and finally open the belly. (Note: Put perilla or garlic, or soak the fish in salt water first when you make it).

The third step in the fish fillets sprinkled with some fine salt and pepper, after processing, placed in a cool place to air-dry for half a day. (Put a small amount of oil in a pot over high heat and fry the mackerel when the oil is hot).

The fifth step is to fry one side to half-cooked, frying until the fish scales yellowed and turn over, turn over and then fry the other side, then fry the other side, frying on low heat.

Step 6: Fry both sides until golden brown. (Before using the pan, wash it with detergent to remove any remaining grease, then wipe the inside with a clean cloth before using it to fry the fish.)

After the seventh step of frying, the aroma is strong, the taste is salty and fresh, and the appetite is enhanced. The general population can be eaten.