- 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.
In addition, serve pitted olives.