- mackerel - quantity as desired
- sea salt - 2 lb (1 kg)
Clean the mackerels of the heads and entrails. Cleave the backs carefully and put in sea salt.
Put the mackerels in large bags filled with sea salt and leave them for 5-6 days (or more) in the refrigerator.
Then clean the mackerels of the salt carefully and smoke them in suitable containers, using wet sawdust smoke.