Treatment of Spanish mackerel

Treatment of Spanish mackerel

Introduction:

"Spanish mackerel meat is rich in nutrition, rich in protein, vitamin A, minerals (mainly calcium) and other nutrients, and its meat is solid and tight, in the shape of an awl."

Production steps:

Step 1: clean the Spanish mackerel and dig out the intestines and gills. This process can be completed with the help of the fish merchant when buying the fish

Step 2: take a look at this big fangs. It's enough to take a bite when you're alive

Step 3: cut from the back of the gill and shave down along the fish bone. Be sure to stick to the fish bone, otherwise the meat will not be complete and there will be a lot of fish left on the bone

Step 4: change one side after picking. If you feel too slippery when picking, you can pad a clean wet towel under the fish, which can effectively prevent slipping

Step 5: the meat can be sliced along the skin to make fish fillets

Step 6: press and hold the end and scrape the fish with a knife in reverse direction. After the small spines are detected, they can be used to make dumplings

Step 7: chop the remaining fish bone and head into several sections, and leave the remaining skin for soup

Materials required:

Spanish mackerel: two

Note: Spanish mackerel tastes delicious. After simple treatment, several delicious dishes can be made without any waste

Production difficulty: simple

Craft: Skills

Production time: 10 minutes

Taste: other