1. When Spanish mackerel is half thawed, cut open and take out the internal organs, clean them thoroughly, dry the water, and sprinkle a layer of salt evenly.
2. Marinate overnight, turn over to make the saltiness even. Then take it out and put it on the clamp and dry it for 2-3 days in a sunny state.
3. In overcast days, the time can be extended properly. It can be seen that the meat tightens a little harder. Spanish mackerel meat itself is relatively tight, so it does not need to be dried for too long.
4. If you use fresh water fish and other fish with tender meat, you can prolong the time of drying. If the dried fish is not eaten for a short time, it shall be frozen and stored.