Recipes
Pickled mackerel
Ingredients
→ WATER
→ 9% VINEGAR
→ 2 TABLESPOONS SALT
→ 1 TABLESPOON SUGAR
→ 1 KG RAW MACKEREL
Cut the mackerel along the spine and cut it into boneless fillets with skin (see the article "Cutting fish").
Dilute the vinegar with water in a ratio of 1:1. Wash the fish in water with vinegar, put it on a board and rub it on both sides with a mixture of salt and sugar. Then put the mackerel skin up, wrap it in a clean, thin towel and place it in a plastic bag together with the towel. After placing the mackerel in a saucepan or deep bowl, it is necessary to expose it for marinating in the cold (but not in the cold!). After 3-4 days, the fish is ready.
