Smoked Spanish Mackerel
by Lemon fruit mzj
Favorite
Difficulty
Easy
Time
15m
Serving
3
Spanish mackerel is mainly produced in the Bohai Sea, the Yellow Sea and the East China Sea, among which the Shandong coast has the most production. The production period of Spanish mackerel is April in the Bohai Sea, May in the Yellow Sea and July in the East China Sea.
The body length of the Spanish mackerel is fusiform, the head is longer than the body height, the mouth is large and oblique, the back is blue-black, the abdomen is silver-gray, there are black spots of different sizes on the side of the body, and the lateral line is irregularly striped. There are two dorsal fins very far apart Small, with 8-9 small fins behind the dorsal and anal fins, and the caudal fin is deeply bifurcated. The flesh of Spanish mackerel is thick and firm, with garlic clove shape, red flesh, delicious taste, and few spines.
Spanish mackerel has delicate meat, delicious taste, rich nutrition, rich in protein, vitamin A, mineral blue-spot mackerel (mainly calcium) and other nutrients.
The body length of the Spanish mackerel is fusiform, the head is longer than the body height, the mouth is large and oblique, the back is blue-black, the abdomen is silver-gray, there are black spots of different sizes on the side of the body, and the lateral line is irregularly striped. There are two dorsal fins very far apart Small, with 8-9 small fins behind the dorsal and anal fins, and the caudal fin is deeply bifurcated. The flesh of Spanish mackerel is thick and firm, with garlic clove shape, red flesh, delicious taste, and few spines.
Spanish mackerel has delicate meat, delicious taste, rich nutrition, rich in protein, vitamin A, mineral blue-spot mackerel (mainly calcium) and other nutrients.
