- mackerel - 11 lb (5 kg)
- water - 8 1/3 cups (2 liters)
- sea salt
- wine vinegar - 3 cups (700 ml)
- garlic - 2 - 3 large heads, crushed
- onions - 2 heads
- black pepper - 2 packets, freshly ground
- bay leaf - 3 - 4
Clean the mackerel very well and remove the heads. Cut them in thick slices and arrange them in a pot, the bottom of which has been seasoned with salt. Also cover it with salt on top. Leave for 12 hours in the cold at a slight incline.
The goal is for the sea salt to extract the blood from the fish. After 12 hours, prepare a so-called cold brine. In 8 1/3 cups (2 liters) of water, mix the salt, vinegar, the cut into crescents onion and large heads of crushed garlic. Sprinkle with crushed black pepper and put 3-4 bay leaves in.
Check to see if the brine is ready using a fresh egg - when you drop it in the brine, approximately a dime-sized area of the egg should pop out of the water. If not, add more salt. Put the drained from blood fish in the brine for 48 hours; stir 2-3 times daily. Drain the marinated fish for several hours.
Fry oil, place each piece of fish in the oil and then arrange them in jars. Pour in some of the brine in the jars, close well and sterilize them for 1/2 hour. Optionally, you can add pickles, carrots, peas, mushrooms to the jars. Keep the jars with the marinated mackerel in a cold place.