How to dry Spanish mackerel_How to make air-dried Spanish mackerel

Spanish mackerel is a common marine fish. It is a food that not only tastes delicious but also has high nutritional value. There are many ways to eat Spanish mackerel. Many people choose to dry the Spanish mackerel in order to ensure that the Spanish mackerel can be preserved for a longer time. The Spanish mackerel made in this way has a very memorable taste. So, how to dry Spanish mackerel? Here I will introduce the specific method to you!

1. How to prepare air-dried Spanish mackerel

1. First, separate the Spanish mackerel from the back and connect the abdomen, and remove the gills and internal organs;

2. Slice the green onion and ginger and put them in a bowl. Add all the seasonings and mix well.

3. Put the cleaned Spanish mackerel into a bowl and spread the mixed seasoning evenly on the fish meat and belly;

4. Spread the seasoning evenly on each strip and marinate for about six hours;

5. Hang the marinated Spanish mackerel with a rope in a ventilated place to air dry for about five days;

2. Production skills

1. When air-drying fish, try to choose fresh Spanish mackerel without a broken belly, so that the dried fish will have a better appearance.

2. Because the meat of Spanish mackerel is relatively thick, its back needs to be opened for sun-drying. This will not only shorten the drying time but also allow the flavor to be evenly absorbed.

3. The seasonings must be mixed in advance and then applied to the fish. This will allow the fish to absorb the flavor evenly and save seasoning.

4. The best drying temperature for dried fish is around 0 to 5 or 6 degrees. It will not freeze and can dry out the moisture, shortening the drying period. Do not dry the fish too much. It is enough to dry it until its weight is halved. The dried fish tastes best at this time!

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.