Is the Spanish mackerel a saltwater fish or a freshwater fish? Let us take you through its living environment

The Spanish mackerel is also called the blue-spotted mackerel. It is distributed in the western North Pacific, and is found in China's Bohai Sea, Yellow Sea and East China Sea. It is a warm-water upper-layer fish that feeds on small fish in the middle and upper layers, so is the Spanish mackerel a saltwater fish or a freshwater fish?

1. Is the Spanish mackerel a saltwater fish or a freshwater fish

The Spanish mackerel is a saltwater fish. Its body is long and laterally compressed, its body color is silvery bright, its back bears dark stripes or black-blue spots, its mouth is large, its teeth are sharp, it swims swiftly and has a fierce temperament.

2. How to cook Spanish mackerel

Braised Spanish mackerel

Ingredients: 2 pieces of Spanish mackerel, salt, cooking wine, scallion, ginger, soy sauce, vinegar, sugar, oyster sauce, star anise.

Method:

1. Cut the Spanish mackerel into small pieces, put them in a basin, add salt, cooking wine, scallion and ginger and marinate for 20 minutes.

2. Heat the oil in a wok, add the Spanish mackerel and fry until both sides are golden brown.

3. Cut the scallion into sections, slice the ginger, and take one star anise. Add more oil to the wok, add the scallion sections, ginger and star anise and stir-fry.

4. Pour in the sauce (made by mixing soy sauce, vinegar, sugar and oyster sauce with water). Add the Spanish mackerel, add water, bring to a boil over high heat, turn to low heat and simmer for 10 minutes. When not much broth remains, add an appropriate amount of salt, take it out and plate it.

Spanish mackerel in tomato sauce

Ingredients: 1 scallion, 1 sprig of cilantro, 3 slices of ginger, half a piece of large spice, 10 Sichuan peppercorns, 1 clove of garlic, 20 grams of salt, 15 grams of sugar, a little vinegar, a little cooking wine, a little light soy sauce.

Method:

1. Four Spanish mackerel, or prepare a few more, remove the innards and clean them, then marinate with a little salt, cooking wine, scallion and ginger.

2. Prepare the small ingredients: tomato paste, large spice, Sichuan peppercorns, scallion, ginger and garlic.

3. Heat oil and add the marinated Spanish mackerel and fry until golden brown.

4. Heat oil in another wok, first add the scallion, ginger, garlic, large spice and Sichuan peppercorns to release their aroma, then pour in the tomato paste and a little white sugar and stir-fry.

5. Add a little warm water, light soy sauce, vinegar and salt, bring to a boil over high heat to make the tomato sauce. Then add the previously fried fish and stew over high heat until the broth is thick, then take it out.

Spanish mackerel has plenty of meat and few bones, tastes delicious and is rich in nutrients. Its flesh is firm and dense and is awl-shaped, probably related to its fast swimming. Besides being eaten fresh, it can also be processed into canned and salted dried products. People in Qingdao like to make smoked fish, and Spanish mackerel is the best choice. The smoked Spanish mackerel with its unique flavor is a delicious dish to go with drinks and rice.