How to make
The mackerel is cleaned. The heads, fins and tails are removed. It is cut into slices about 1.2″ (3 cm) thick slices.
Soak them in water for two to three hours, then dry and place them in a tray.
Cover them with salt and leave them for a day. Then the fish is washed well and placed in another container. Pour vinegar and leave again for half a day.
Strain the mackerel and place it tightly in jars, by adding bay leaves and black peppercorns between the pieces. If desired, garlic cloves or dried chili pepper can be added.
Heat oil in a saucepan and add it to the jars of fish.
The pickled mackerel fish is stored in the refrigerator and after a week it is ready to eat.
Find out also how to fillet mackerel and how to dry mackerel at home.
