Roasted mackerel

Aphids, also known as cyanide, mackerel, mackerel, abdomen, Japanese mackerel, etc., are one of the same types of irradiated fin-shaped mackerel. Both mackerel and mackerel are seawater fish. The body size is essentially similar, so it is often mistakenly considered the same fish, commonly known as gillfish. The main differences between the two are: high body-specific: high elliptical size of the gillfish; and long, round size. Distinguishing from the back fins: the distance between the back fins of the aphids is far; the two fins of the aphids are close. Distinguished from tail fins: five fat fins each on the tail fins of the gillfish; eight to nine fat fins each on the tails of the gillfish. Distinguished by colour: the gills are black on their backs, with irregular dark blue stripes and light yellow on their abdomen; the gills are black and blue on their backs, with many black circular spots, silver gray on their abdomen and grey on their abdomen. The mackerel, which is an economic type of fish, is very cheap on our shores, and its nutritional value is not low, although it is not expensive, and it contains abundant proteins and amino acids for many human needs, as well as large mineral content. So there's a lot of common foods made out of mackerel, and you know very little about how to cook them. In fact, there are a lot of fresh cooking methods, such as red sashimi burning, graft, pickles and dry frying. This time, I baked it with fresh gills, made with roasted fish from the grilling shop, and made it warmer and smellier in the cold winters because of the high-temperature oil, the high-temperature cooking of all the fish oil, the high-temperation fever, and the large amounts of dry and pepper noodles in the roasting process。