Dry-burned mackerel

Years have passed, years have passed, years have passed since the refrigerators and freezers have been full of seafood, and this has been the practice of seaside people for many years, with no seafood in the refrigerator and no end in life. Although the seafood market is now very convenient, this traditional good housekeeping practice is a generation. However, the time taken to freeze seafood is too long to rule out the risk of nutrient loss, and the taste and taste of the seaside is very different from the fresh ones, especially when we on the coasts feel disrespect or lack of respect for ourselves in a fish that is not fresh and frozen in a local hotel, so the only way to avoid wasting raw materials is to get the most satisfying taste. The dry roasting is actually one of the most classic foods in our Shandong foods, and I think that, long ago, when there were no colding tools, the seafood that people in the mountains ate was certainly not very fresh, and that time the ancients had learned that one way to cook was -- dry burning, dry burning, both by removing the smell of the fish, and by preserving the fish itself the most。