Fish are rich

1

Buying fresh saloons at the supermarket to get rid of the gills and the internal organs

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Smelt it with salt for two hours

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The salted fish wash dry water with fresh water

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A sip of fish on the grill and a smooth coat of edible oil on every fish

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Fire on the oven, 180 degrees preheat, 20 minutes

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Half-finished saloons take out and put a layer of oil in the oven for 15 minutes

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We'll put the basic roasted saloon on another layer of oil and then we'll put the barbecue or garlic pepper sauce in the oven and bake it for five minutes

8

Put two roasted saloons on the plate and decorate them with raw vegetables

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Looks like you're getting too hungry

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It's a delicious entrance from the barbecue. mouth

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It's a delicious entry from garlic pepper sauce

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It's a good dish for the caterers

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It's the way to start a happy life

The halibut is also known as flatfish, left mouth, saloon fish, halibut, sand, tooth cream, beige, etc. The halibut is flat on its side and has a long ovulation. The average size is 25 to 50 centimetres. 150-3000 grams. The mouth is large and the cheeks are slashed, and the jaws are long, each with a line of sharp teeth, with a short tail handle and high, and both eyes are on the left side of the head, and the eyeball rises up. The main distribution is in the western North Pacific. Our Yellow Sea and Haut Sea are more productive, and the East and South Seas are less productive. The halibut is one of the most important economic fish species in the oceans, containing 19.1 grams of protein per 100 grams of meat, 1.7 grams of fat, fine white and fresh meat, which can be freshly eaten or processed for canning or drying, in addition to the effects of deflammation, stench and fumes, as well as the extraction of liver oil。