Salted Mackerel

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  • mackerel - 4 - 6 large (between 14 oz (400 g) - 21 oz (600 g) each)
  • salt - 1 tbsp per fish
  • sugar - 1 tbsp per fish
  • black pepper - ground
  • dill - 1 bunch


After cleaning and washing, rub the dried mackerels with sugar and salt evenly inside and out. Put dill in the bellies. Wrap in baking paper in such a way so that the fish can breathe. Put them above the vegetable drawer in the fridge and forget that they even exist for 7 days.

On the seventh day, remove and consume them as appetizers for chilled vodka or beer. Garnish with thinly sliced onion slices sprinkled with dill and poured with lemon juice and olive oil to taste.

In addition, serve pitted olives.
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