You will need
    • Two carcasses mackerel
    • water
    • Bay leaf
    • black pepper
    • sweet bell pepper
    • coarse salt
    • vegetable oil
    • vinegar
    • sugar
    • dill
    • a container with a lid.
To carve the carcass of mackerel. Cut off the fish's tail, fins and head. Carefully gut the abdomen, remove the black film. To separate mackerel fillets from the backbone. Cut into thin slices.
The "wet" method of salting mackerel.
To prepare the brine. In a saucepan pour one liter of water, add 4 tablespoons of coarse salt, 10 peas of black pepper 5 grains of allspice, bring to boil, remove from heat and cool.
Mackerel pieces folded into a container, cover with brine and leave overnight in the fridge. The next day the fish can bring to the table.
The "dry" method of salting mackerel
To prepare a dry mixture of 2 parts salt and 1 part sugar. Add the ground black pepper. Roll the mackerel pieces in this mixture and put in container. Leave overnight in the fridge.
In the morning rinse the fish pieces, pour a mixture of vegetable oil with vinegar. Let stand and serve.
Salting mackerel with dill.
To prepare a dry mixture of 2 parts salt and 1 part sugar. Roll in mixture of pieces of mackerel. Spread a single layer of pieces of mackerel in a container.
Finely chop the dill. Generously sprinkle with dill layer of fish. The dill spread the next layer of mackerel pieces, sprinkle again with dill. Put the container in the fridge overnight.