Wahoo is the common name for blue-spotted mackerel.

The Spanish mackerel, with a smooth and delicate body, is fusiform, generally 0.3 to 0.5 meters long, the longest up to 1 meter, the back is blue-black, covered with blue spots. The Spanish mackerel has fat, reddish flesh, more meat and fewer thorns, and a larger body size.

Cooked Spanish mackerel is tasty and nutritious. In addition to cooking can also be made into some canned dried fish and other instant food. Suitable for pregnant women and infants and young children nutritional cuisine, is a family table in the essential delicacies.

The Spanish mackerel is mainly distributed in the western part of the North Pacific Ocean, China's Bohai Sea, the Yellow Sea, the East China Sea, is a warm pelagic fish, to the pelagic fish for food, summer and fall migratory groups, part of the Bohai Sea spawning, autumn floods are often groups of bait in the coastal islands and rocky reefs near the north of one of the economic fish.

Wahoo home practices

1, fried dried Spanish mackerel. The dried Spanish mackerel two separate pieces, cut into 4-5 cm long fish section, put into the frying pan to fry, until the dried fish exterior fried to light yellow, fish out. This Spanish mackerel meat outside the crisp inside loose, in the original fresh flavor based on a unique savory flavor.

2, dried Spanish mackerel braised corn cakes. First with onion and ginger burst pot, and then will deal with the dried fish and cut the cake into the pot together, into the condiments, and then poured with starch can be; or the cake diced and dried fish diced into the pot together with the condiments to join the frying, it is best to wait until almost out of the pot and then sprinkled on it.

3, steamed dried Spanish mackerel. The most common practice of people in Jiaodong, the dried Spanish mackerel two separate, cut into 4-5 cm long fish section, put into the steamer to steam for 15 minutes out of the pot. It is fresh and savory.

Reference: Baidu Encyclopedia - Spanish Mackerel