1.

That's right, it's this mackerel (mackerel) weighing nearly 5 kg, and all the meat will be removed at the back.

2.

Especially fresh mackerel, which is suitable for meatball soup, the fish head and fish paste are estimated to be divided into several parts.

3.

Please see if the folds of the fish skin are fresh. Full of elasticity. There is nothing to say.

4.

fresh

5.

I still emphasize a principle for your reference. To eat seafood, one should eat it in the sea, and the other should be "fresh enough".

6.

I didn't take any photos during the disembowelling. This thing is worth seeing. The internal organs of mackerel still prove quite fresh.

7.

Tearing skin, peeling meat, deboning, there are many processes online, so please search; Mackerel has almost no miscellaneous bones and is covered with delicious meat.

8.

The peeled meat will be chopped directly into paste and cut directly by hand. It takes a lot of effort, but it's quite interesting.

9.

Does the chopped fish sauce look good? Add minced onion and ginger, light salt and cooking wine. There is a secret about this level of minced meat.