Drying small mackerel

The rest of the smaller size mackerels, after marinating overnight, dried, have rice wine brushed on the belly, spread open with toothpick, and left outside in the wind for a few days until very dry. Using a good fish drying bag I bought a few years ago from a holiday to a fishing port in Wakayama, Japan.

This is the traditional Hong Kong way to dry fish for longer keeping.
To serve, steam with a little rice wine until warm.