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