Salted mackerel

Salting fish on your own is very simple, you just need to pluck up the courage once. The taste of home-salted fish cannot be compared to that of the production. After all, you can choose spices and herbs to your taste, make the marinade more salty, or add vinegar or lemon juice to it.

Ingredients

• 4 medium mackerels
• For 1 liter of brine:
• For 1 liter of brine:
• 1 liter of water
• 3 tbsp. l. Sahara
• 5 tbsp. l. salt
• 2 tbsp. l. vegetable oil
• 12 black peppercorns
• 3 allspice peas
• 1 tsp light mustard seeds (or 3/4 teaspoon ground dry mustard)
• 5 bay leaves

Directions

1. If the fish has been frozen, defrost it beforehand. Cut off the head and tail, remove the insides. Rinse the carcass.
2. Prepare the brine, you may need more or less, depending on the container (for a container of 1.5–1.7 liters, 1 liter of brine is enough). If more brine is needed, proportionally increase the amount of ingredients. Pour water into a saucepan, add sugar and salt and bring to a boil, remove from heat, add vegetable oil and cool.
3. Store the mackerel tightly in a container or jar of a suitable size. If the fish is large, the carcass can be cut in half across.
4. Add all the spices to the fish and cover with cooled brine.
5. The brine should completely cover the fish. Place the lid on the container and refrigerate for 2 days.