Fried horsefish

The mackerel is fine, white and nutritious and a high-quality seafood fish of high economic value. Because of the small size of the mackerel, the term “first catapult, second man, third mackerel” is used by the natives. To be honest, even though they live on the island, they barely know the name of all kinds of fish in the market, and only three or five species of fish can name them. Thus, the best two fishes are not familiar themselves, nor do they know whether they have eaten or not, but they are often sold and bought at home, which is a fish they are familiar with. The most common practices are fresh steam, frying, tablets, fish congee and soup. Their favorite ones are fried porcupines, charred, fine, salty. Do not add any extra spices, and in a veritable manner, highlight the taste of the original juice。