Andong is located far inland from the sea, so it used to take more than a day to buy biological mackerel and walk it, but the way to prevent it from spoiling was to soak it in salt. However, I learned that salted mackerel loses its fishy taste and its meat quality becomes harder over time, and this is why Andong, located inland, not by the sea, became famous as a mackerel. Definitely, Andong salted mackerel has a more savory taste because it is salted domestic mackerel, and the meat that is not too salty is firm. There was a 1+1 discount event for mackerel from Andong at the mart. I originally like Andong salted mackerel, but I was weak at 1+1, so I quickly carried it on my back.^^ It's okay to put it in the freezer and eat it, so 2 packs are okay too! I baked one pack right away and put it on the dinner table. Since it was salted, I soaked it in rice water with soju for about 30 minutes and baked it to remove the salty and fishy taste. When you grill fish, if you mix half and half oil and perilla oil, it will taste more savory and remove the fishy smell. Mackerel is a blue fish, so it is rich in DHA, which is good for the brain, so it is good for preventing dementia and improving students' learning skills. Omega 3 is also abundant, so it is good for preventing aging and adult diseases. It has good storage and less fishy smell than raw mackerel and is moderately simple, so you can eat it deliciously as a side dish. A piece of mackerel on top of a spoonful of rice is the affection and love that is conveyed in silence.