Use Tips: about 80 grams each time Spanish mackerel knowledge: Spanish mackerel is mainly produced in the Bohai Sea, the Yellow Sea and the East China Sea, which is the most productive off the coast of Shandong. Spanish mackerel in the Bohai Sea spawning period in April, the Yellow Sea in May, the East China Sea in July.
The Spanish mackerel is fusiform in body length, with the head larger than the body height, the mouth is large and oblique attack, the back is blue-black, the belly is silver-gray, the side of the body has black spots of varying sizes, and the lateral line is irregularly mottled, there are two dorsal fins which are very small apart, and there are 8-9 small fins each after the dorsal and anal fins, and the caudal fins are y forked. Spanish mackerel meat is thick and firm, in the shape of garlic cloves, with reddish flesh, beautiful flavor and few thorns. Spanish mackerel nutritional analysis: 1. Spanish mackerel meat is delicate, tasty, nutritious, rich in protein, vitamin A, minerals and other nutrients;
2. Spanish mackerel has a complementary gas, cough, cough and asthma have a certain effect on the weak;
3. Spanish mackerel also has a refreshing and anti-aging therapeutic functions, often eat on the treatment of anemia, premature aging, malnutrition, post-partum weakness and nervous exhaustion, etc. will have a certain auxiliary effect. etc. will have some auxiliary therapeutic effect. Spanish mackerel additional information: 1. eating fish before and after avoid drinking tea;
2. Spanish mackerel containing more fat, easy to produce oil burning phenomenon, after the age of change will also produce fish oil poison, such as not dealt with, easy to be poisoned after eating, must pay attention to. Spanish mackerel for the crowd: the general public can eat, especially suitable for weak cough, anemia, premature aging, malnutrition, postpartum weakness and neurasthenia and other diseases of the crowd. Spanish mackerel therapeutic effect: Chinese medicine, Spanish mackerel has a complementary gas, coughing effect on the weak coughing has a certain effect;
Spanish mackerel also has a refreshing and anti-aging therapeutic functions, eating on the treatment of anemia, premature aging, malnutrition, postpartum weakness and neurasthenia and other disorders will have a certain effect on the adjuvant therapy.
Wahoo practice guide: 1. Spanish mackerel is rich in fat, fresh and fat mouthfeel, more for home cooking, after washing can be cooked, the most suitable braised;
2. Spanish mackerel is also suitable for cooking casserole, stewed and other dishes; its meat can be made stuffing.