Autumn saury is the most fat season, no need for too much seasoning. It doesn't take too much time. Salt and black pepper are enough to highlight the beauty of the saury.
Saury removes the internal organs and washes the cut image. This is a vertical cut and then the horizontal cut is very beautiful.
Wipe Shanghai salt inside and out, sprinkle with freshly ground black pepper on the surface for about half an hour.
Preheat the oven at 220 degrees. Remember to put tin foil on the baking tray, apply oil on both sides and put it into the oven for 15 minutes.
Get the savory saury out of the oven. When you eat, squeeze the lemon juice, the lime is the best, the sour is so good, the outside is tender and tender.