Last autumn fisherman brought back a lot of mackerels after a day fishing at the sea, the smaller ones were salted for a day, wiped dry, brushed with rose wine and dried in the wind for a week, then being kept in the freezer. Now that I have finished all the other mackerel transformations (smoked/raw salted) in the freezer, I start to use this dried mackerels.
Cover with scallion, rice wine and olive oil, steam for 20 minutes, they are delicious, firm tasty meat and not too salty.
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