How to make
Wash and clean the mackerels well. Then dry them with paper towels. Once ready, salt them generously inside and out.
Leave them aside at an angle in the fridge for 12 hours.
Once the time is up, dry the fish because they will have released juice and salt them again. Place them at an angle again, this time for 24 hours.
Once the time is up, wrap them in several layers of paper and put in the fridge.
After another 24 hours, change the paper because it will have gotten wet, salt again and return to the fridge. This is the final salting.
After 10 days it's ready for consumption but be sure to periodically change the paper during that period.
If after taking it out there's any salt, scrape it off well, cut the fish and eat.
This raw salted fish is superb.
