How to make pickled Spanish mackerel

Spanish mackerel is a food that many people like to eat, not only because it tastes delicious, but also because it has a high nutritional value. Of course, different people like to eat mackerel prepared by different methods. Among them, pickled mackerel is a food that many people like to eat. So, what is the method of making pickled Spanish mackerel? Below we will introduce the relevant knowledge in detail!

1. How to make pickled Spanish mackerel

Slightly thaw the frozen Spanish mackerel;

Cut from the back of the fish, along the spine, and cut vertically towards the belly of the fish;

The fish head should also be split in two, but the bottom should not be cut off;

Remove the fish's internal organs and gills directly;

Rinse the fish belly and head and drain the water;

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

Place in a ventilated place to dry.

2. Precautions

1. Don't wait for the frozen fish to thaw completely. If the fish is too soft, it will be difficult to handle. If it is too hard, you will not be able to cut it. When it is slightly thawed and not too hard to cut with a knife, it is just right;

2. When washing the belly and head of Spanish mackerel, hold the fish body well to prevent the belly from breaking;

3. When marinating Spanish mackerel, do not add anything except salt. The amount of salt depends on your taste.

4. If you want to dry it sooner, you can use bamboo sticks to tie up the fish and flatten it, then tie the tail of the fish with a rope and hang it to dry;

5. I want to eat this dried fish right away, so I only dried it for three days. If you want to preserve it for a long time, the dried fish needs to be dried in the sun.

3. Nutritional value of Spanish mackerel

Spanish mackerel is rich in nutritional value and is known as "one of the ten most nutritious marine fishes." Spanish mackerel, also known as horse mackerel, usually lives in the middle and upper layers of flowing water and large water bodies. It swims fast, is good at jumping, and feeds on small fish. Its meat is delicate, delicious and nutritious. Every 100 grams of fish meat contains 19 grams of protein and 2.5 grams of fat.

The meat of Spanish mackerel is delicate, delicious and nutritious. It contains rich protein, vitamin A, minerals and other nutrients.

Spanish mackerel contains a lot of fat and is prone to oil burning. It can also produce fish oil poisoning when it becomes stale. If it is not processed, it can easily cause poisoning after eating, so you need to be careful.

Spanish mackerel also has therapeutic functions such as refreshing and anti-aging. Regular consumption can have certain auxiliary effects on the treatment of anemia, premature aging, malnutrition, postpartum weakness and neurasthenia.