Roast fish

In the Cactus Peninsula, the aphids are the first harvest to be caught by fishermen in the open sea, with the reputation of the “first fish”. Every time we go to the springs and falls, the fresh and bright fish are on the market, and there are more fish at home's table. People eat fresh and beautiful fish, and they do a lot of fish. Fresh gills are generally used to make gill dumplings, while “skin gills” are largely used to tan them. The so-called “skin gills” are native names of our natives, referring to gills caught by fishing vessels, whose skins are wiped out by the friction between fish and fish during the recovery process. Most of these gills are used to dry them because of their poor appearance and lack of good prices on the market. The best mix of salted fish is tacos, which are the best combinations of the Cactus diets, and which accompany the Cactus in difficult times and years, because they add to the Cactus table a little bit, especially for those who have reached the age of a few, there is a shortage of salted fish and cakes, and life seems to be less. It's very simple to dry salted fish with tanfish, which I've made this time has changed some of the traditional practices, one with less salt, and the other with short sun. The traditional approach is to use sea salt to pick up the mackerel, and then dry and dry the fish, because there were no modern appliances such as refrigerators in the home, and the fish must be salty and dry, so it is easy to keep it; it does not need too much salt to dry the fish now, and the modern people are healthy and salty, and it's bad for the body, and it's good enough to dry it in the freezer, and it's good to bake when it's eaten, roasted the fish dry, fatty and yellow, chewing on the mouth full of oil, a salty fish, a pie, and how to use the word “cool”。