Drying fish is a great way to preserve your fresh catch for weeks and months to come. The drying process removes moisture from the fish, meaning it takes longer to spoil. You can use an oven, dehydrator to dry, or just hang it to dry. Mackerel can be dried both whole and in smaller pieces.
Drying salted mackerel
The easiest option: You start by cleaning the mackerel from the entrails and removing the head. After it has been rinsed well, the fish is placed in a tray and sprinkled generously with salt (preferably coarse). Leave it in the refrigerator for a day (at least 24 hours). It is then washed, blotted with paper and hung to dry for a week. Dried mackerel is stored in a freezer.
Drying mackerel in the oven
Oven option: Preheat the oven to 180°C (160°C if fan-assisted). Clean the fish and remove the skin, then wash it well. Sprinkle and rub the mackerel with salt. Put it in the oven for 15 minutes, then turn it off and leave the fish there for 1 day. Repeat the procedure again (15 minutes in the heated oven and 1 day in a switched off oven). The process is then done a third final time and the mackerel is removed from the oven. Store it in a cool, dry place, preferably in the refrigerator for 3-4 weeks or in the freezer for longer.
You can also use a food dehydrator and for this option it is good if the fish is cut into smaller pieces.
With dried mackerel you can prepare quickly and easily:
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