You will need
    • frozen mackerel 2 kg;
    • water 2 liters;
    • sugar-4 tbsp;
    • salt 8 tbsp;
    • onion peel.
Boil the brine for pickling mackerel. Put in a saucepan onion peel. The more it is, the more Golden brown turn the fish. Add 8 tablespoons of salt, 4 tablespoons of sugar and 2 litres of cold water.
Put the saucepan with the brine over high heat and bring to a boil. Then the heat lower, lid slightly open and simmer the brine for 5-10 minutes. Spoon stir contents of the pan to dissolve the salt and sugar. The finished brine remove from heat and leave until cool. Then strain it.
Defrost the mackerel. To do this, put it in a deep Cup and leave on a shelf in the refrigerator for a few hours. Then the fish cut off the head, gut it and rinse thoroughly under running water.
In a saucepan with a wide bottom put the prepared fish and fill it with the cooled brine. To ensure that the brine covers the entire mackerel, put on top of a small oppression.
Place the pot with mackerel in the fridge for 4 days for brining fish.
After 4 days, remove the fish from the brine, Pat dry it with a paper towel.
Hang the fish by the tail over the tray or Cup for draining fat. After 12 hours it will be ready to eat. Serve salted mackerel, cut into pieces, with hot boiled potatoes.