Lovely recipe from my mom. Delicious, tender, spicy, fatty mackerel. And it may be so for several weeks. Not that she'd lasted more than a week. Too tasty, and for onions from banks at all can be a fight.
Wash the mackerel, clean the entrails. Cut on the floors, remove the spine and ribs, cut into pieces. Thoroughly choose the bones is not necessary, it is long and doesn't make any sense.
In a container for salting pour large salt, put the fish on top, sprinkle with salt, again put the fish on top of a little salt. Cover and refrigerate for 8-12 hours. I usually salt fish both white and red before going to bed. That would be in the morning immediately try on the salt. Not to overdo.
Dissolve three or four drops of vinegar in 350 ml of water. The water should be slightly acidic.
Quickly dip each piece of fish in the prepared water, washing off the excess salt. Put the pieces to dry on a paper towel.
Onion coarsely chop, put in the prepared water (after the fish) for 15 minutes. Then discard on a sieve, so that the water is well drained.
Put the onion and fish in the jar one by one, sprinkling spices on each layer.
I usually use the following spices: cloves, peppercorns, cardamom.
Fill the fish with olive oil (you can sunflower, but better olive), a spoon to release excess air. After 12 hours, you can eat. If you wait. I never did it