For a native white starling, the love of fish is indescribable: fish, shrimp, crabs, scorpions are my favorite foods, fish are ingested, fish are fertilized in many ways, the most beautiful eating practices are evaporated, needing no cumbersome process, using only steamed fish oil and ginger, salt, steaming on a pot for a few minutes, and a fresh, delicious, fresh veggie fish
IN AUTUMN, MATURE HERBS ARE PARTICULARLY FAT AND THE NUTRIENTS ACCUMULATED IN FISH ARE THE MOST ABUNDANT AND THEREFORE THE BEST TIME TO EAT FISH. THE HERRING IS RICH IN HIGH-QUALITY PROTEINS COMBINED WITH FOODS CONTAINING VITAMIN C OR VITAMIN E, AND HAS A COSMETIC EFFECT. FRESH HERRING IS BEST SUITED FOR STEAMING, RED BURNING OR STEW, HIGHLIGHTING ITS TASTE, BUT I DID IT THE NEXT DAY, SO I USED THE DRY BURNING METHOD, SO IT WOULD ALSO KEEP THE HERD WARM AND SMOOTH. IT'S ACTUALLY ABOUT BURNING ALL THE SOUP WE'VE MADE INTO THE MACKEREL, MAKING IT TASTE LESS DELICIOUS. THERE'S A LITTLE SECRET HERE, PUTTING A BOUQUET ON THE FISH WHEN IT'S BURNED, AND IT TASTES BETTER WHEN IT'S HELPED BY MEAT. THE FRAGRANCE OF THE DRY-BURNED HERRING, COLOURFUL, UNIQUE TASTES AND FINE FLESH, RELATIVE TO THE LIGHTNESS OF THE PURIFIED HERRING, WITH ITS DISTINCTIVE CHARACTERISTICS, THE LOVE OF RADISH GREENS, AND WHO WOULD YOU CHOOSE
