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The correct way to store fresh Spanish mackerel in the refrigerator
The scientific name of the Spanish mackerel is Japanese Spanish mackerel (Scomberomorus niphonius). It is found in the Bohai Sea, Yellow Sea and East China Sea of China, feeds on small pelagic fish, migrates in schools in summer and autumn, and some enter the Bohai Sea to spawn. It is one of the commercial fish of the north. So how do you store fresh Spanish mackerel in the refrigerator? How do you put fresh Spanish mackerel in the
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2020 Nanfang'ao Mackerel Festival Kicks Off September 26 and 27 to Pray for a Bountiful Year
Because the waters off Nanfang'ao in Yilan are where the Kuroshio Current and ocean currents converge, migratory fish resources are abundant, and mackerel production ranks first in all of Taiwan, China, long earning it the reputation of "Home of Mackerel." Mackerel is also the main source of income that many Nanfang'ao fishermen rely on for their livelihoods and that has supported generations of fishermen's children...
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Vietnamese mackerel exports to Canada have surged in recent months
Vietnam's mackerel exports to Canada have surged in recent months
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How much is Spanish mackerel per jin? A look at the market price trends
How much is Spanish mackerel per jin?
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After nearly five years of fishing moratorium, mackerel body length has recovered, and the Fisheries Agency plans to open the "Honghuoxin fishing ground" to fishing boats of 100 tonnes and above for mackerel fishing
After nearly five years of fishing moratorium, mackerel body length has recovered, and the Fisheries Agency plans to open the "Honghuoxin fishing ground" to fishing boats of 100 tonnes and above for mackerel fishing
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Home-style recipe for fresh squid and mackerel in tomato sauce casserole
Cooking category: Stir-fry | Cuisine: Zhejiang cuisine | Ingredient category: Seafood | Taste: Salty and fresh | Suitable season: Autumn | Main ingredients: 1 fresh squid, 12 liang (about 480 g) mackerel | Auxiliary ingredients: 1 kohlrabi, 1 small onion, 2 fresh tomatoes, 1 clove garlic (minced), 2 tbsp ketchup, 3 tbsp salad oil, 1/4 tsp salt, a pinch of pepper, 1 tbsp shredded ginger, stock (or 1/2 cup water); Seasonings: 1/4 tsp salt, a pinch of pepper; Method:
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Processing operation key points and quality control methods for mackerel and Spanish mackerel
Mackerel and Spanish mackerel are rich in nutritional value, with DHA and EPA content second only to tuna, and can enhance the body's immunity. They are also very low in price and are well received by consumers at home and abroad. However, mackerel and Spanish mackerel contain a relatively high amount of histidine. When the fish is not fresh or has spoiled, after the action of decarboxylase produced by bacteria, histidine is decarboxylated to produce histamine. When histamine accumulates to a certain amount, there is a risk of poisoning after human consumption. Therefore, process conditions must be strictly controlled during processing to ensure product quality. 1. Processing operation key points
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What is the next step for Taiwan, China's mackerel industry? Hsu Cheng-yu on optimal positioning and management
Hsu Cheng-yu / Taiwan, China's mackerel industry: what should the next step be? Finding the optimal positioning and management
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