Mackerel, as it is a deep-sea fish, is rich in Omega-3, and is rich in iron, calcium, protein, phosphorus, sodium, potassium, nicotinic acid and vitamins B and D, as well as the unsaturated fatty acid EPA and DHA. Mackerel fat can reduce blood fat and cholesterol, and can prevent neovascular diseases.After the viscera of the baked mackerel are removed, soak in salt water to reduce the water content of the fish and remove the fishy smell. After 24 hours of air-drying, a small amount of water is removed by soaking in salt water, and the fish fat is still retained, making the baked mackerel tender.
*A must order snacks in Izakaya
*The meat is plump and rich in fat, with clear layers.
*Pickled in salt and air-dried, then freeze and store to retain the umami taste.
*It can be served after frying or grilling.
Suggested Serving Method:
Bake in the oven at 200°C for 10 minutes. When serving, add a little lemon juice and white radish for better flavor.
Spread the whole wok with half a teaspoon of oil, and fry the side with the skin first, let the fish oil release before frying the other side. The effect is better.
Please keep it in the freezer at -18℃ or below.
The picture above is for reference only. The real object should be considered as final.