Spanish mackerel
Spanish mackerel
Introduction:
"The Spanish mackerel (mackerel) in spring is the most delicious, rich in fat and rich in meat. My father-in-law saw the Spanish mackerel with very good quality in the market and sent it to us after one night's drying at home (one night's drying is also a common way to deal with fish in Japan, which can extend the shelf life, make the fish more compact and retain the fresh taste of fresh fish). This is the most suitable way for oil sealed fish The finished product is really delicious. "
Production steps:
Materials required:
Spanish mackerel: 600g
Salad oil: 200g
Olive oil: 200g
Garlic: 3 cloves
Italian assorted herbs: 1 tablespoon
Black pepper: half a teaspoon
Salt: right amount
matters needing attention:
Production difficulty: ordinary
Process: boiling
Production time: several hours
Taste: salty and fresh
Spanish mackerel
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