16S rDNA profiling of salted mackerel (Pneumatophorus japonicus) prepared by a procedure traditional to the south China coastal area
Fresh mackerel was purchased from a local fish market, descaled, eviscerated, and thoroughly cleaned. After cleaning, the mackerel was uniformly coated with salt and left to air-dry for 4 days in a well-ventilated area. Subsequently, the mackerel was exposed to direct sunlight for an additional 7 days. At different time points, including pre-salting and drying (MP0), after 4 days of drying (MP1), after 3 days of sun exposure (MP3), and after 7 days of sun exposure (MP7)