[Grilled Dried Mackerel]--Authentic Jiaodong specialty dried salted fish

[Grilled Dried Mackerel]--Authentic Jiaodong specialty dried salted fish

Overview

In the Jiaodong Peninsula, Spanish mackerel is the first batch of fish caught by fishermen in the sea, and it has the reputation of being the first fish. Every spring flood and autumn when the sea opens, as soon as the fresh and bright big mackerel is on the market, this fish dish is added to every household's dining table. People enjoy eating delicious mackerel. There are many ways to make mackerel, such as braised in braise, stewed, braised in sauce, or pickled. Fresh Spanish mackerel is generally used to make mackerel stuffed dumplings, while rubbed-skinned mackerel is basically used to be dried into salted fish. The so-called rubbed-skinned mackerel is the local name of our locals, and refers to the mackerel caught by fishing boats. The friction between the fish in the process scratched the skin of some Spanish mackerel. Due to its poor appearance, the skinned mackerel does not fetch a good price in the market, so most of it is used to dry it into dried mackerel. The best combination of salted fish is corn pancakes. The two are the best combination in the Jiaodong people's dietary customs. They accompany the Jiaodong people to live a hard life and have enough food and clothing. They add a unique flavor to the Jiaodong people's tables, especially for those who are a little older. Without the embellishment of salted fish and pancakes, life seems to be a little less flavorful. Using dried Spanish mackerel to make dried salted fish is actually very simple. The dried mackerel I made this time has changed some traditional methods. First, it uses less salt; second, the drying time is short. The traditional method is to pickle the Spanish mackerel with sea salt and finally dry it into a very hard dried mackerel. Because there were no refrigerators and other modern appliances at home in the past, the dried mackerel must be salted more often and dried very dry, so that it is easy to preserve. Nowadays, making dried mackerel does not actually require using too much salt. Modern people They all pay attention to health. Eating too much salt is not good for the body. Furthermore, the dried Spanish mackerel can be stored in the refrigerator, and it can be grilled immediately when eating. The baked dried mackerel is golden and tender, and your mouth will be full of oil when you take a bite. It is a salty fish and a pancake. It is so delicious.

Tags

Ingredients

Steps

  1. Ingredients: 2 pieces of rub-skinned Spanish mackerel

    [Grilled Dried Mackerel]--Authentic Jiaodong specialty dried salted fish step 1

  2. Remove the internal organs of the Spanish mackerel and wash it. Use a flat knife to cut through the tail of the mackerel. Slice close to the fish bones toward the head. After slicing one side, do the same thing and then slice the other side

    [Grilled Dried Mackerel]--Authentic Jiaodong specialty dried salted fish step 2

  3. Put the filleted fish into a container, sprinkle with salt, spread evenly, and marinate for 24 hours

    [Grilled Dried Mackerel]--Authentic Jiaodong specialty dried salted fish step 3

  4. Put the marinated fish into the drying net and dry it in a ventilated place for one day

    [Grilled Dried Mackerel]--Authentic Jiaodong specialty dried salted fish step 4

  5. Dried mackerel

    [Grilled Dried Mackerel]--Authentic Jiaodong specialty dried salted fish step 5

  6. Cut the dried Spanish mackerel into pieces and apply a layer of cooking oil

    [Grilled Dried Mackerel]--Authentic Jiaodong specialty dried salted fish step 6

  7. Put it in the oven at 180 degrees and bake for 10 minutes

    [Grilled Dried Mackerel]--Authentic Jiaodong specialty dried salted fish step 7

  8. While it's still hot, sprinkle the chili powder on the grilled dried mackerel

    [Grilled Dried Mackerel]--Authentic Jiaodong specialty dried salted fish step 8