A halogen of fresh fish

“A halogenated” is a particular method of marinating seafish in the Cactus region and an ancient traditional food for the generations of fishers in coastal areas. The fishing vessels of that age had no refrigeration equipment and no ice, and fishers who went to the sea to fish were afraid that the fish would break and then pick it up with salt, so that fish could remain constant after landing. When done, the meat is white, fine, fresh and tasteful, and a halogen of fish becomes an important part of the food culture in the Cactus region. The biggest difference between a halogen fish and the adhesive fish that we usually eat is that a halogenite fish is lighter to make than a salted fish, the meat is soft and thin, and the best to maintain the taste of the fish itself。