Blow up the saloon

Oscillated fish, i.e. halibut, are the total name of a skeletal acetate species, including gills, gills, gills, tongues. The saloon fish are flat, growing with two eyes gradually moving to the side of the head and lying flat on the bottom of the sea. There are many species of saliva fish, which I call this time by our local seaside people — mackerel (or little mouthfish) — are well known in the area of the Via Sea, and are also known as specialty in the area of the Via Sea, where fish are flat on their sides, 20 centimetres in length and weighs more than 200 grams, with large and prominent eyes, both on the right side of the head, with high eyes and relatively stable species of fish. The mackerel is among the largest in our country, the Yellow Sea and the Sea of El Niño, and the East Sea is sporadically visible. The mackerel, which tastes beautifully and is pure and natural, is not only fine, but also small, especially for the elderly and children. It's common practice in our natives to cook with a much larger varnish or soy sauce, with a little bit of direct tan either dry or fried, and with a very warm and delicious taste。