1. Frozen Spanish mackerel thawed slightly;

2. Cut the knife from the back of the fish, stick it on the spine, and cut it longitudinally to the abdomen of the fish;

3. The fish head should also be divided into two parts, but the bottom should not be cut off;

4. Directly remove fish viscera and gills;

5. Wash the fish head and drain the water;

6. Sprinkle the salt on the fish, spread it evenly and marinate it for one day;

7. Put it in a ventilated place to dry.