1, first of all, fresh Spanish mackerel guts out, and then rinsed with water. If necessary, you can cut a few knives on the fish, which can accelerate air drying.

2, the rinsed fish arranged neatly, flat on the table, then evenly sprinkled with the right amount of edible salt on the fish body.

3, after the fish into the salt water soaked for about 4 hours after fishing.

4, and finally with the salty water in the pickling pool will be Spanish mackerel rinse again, directly on the fish drying curtain to dry, usually about three days can be completely dry.