Brine:

2 liters of water

8 tablespoons of salt

4 tablespoons .spoonfuls of sugar

4 handfuls of large onion husks

spices to taste

Boil the brine and then simmer on low heat for 15 minutes.

Cool to room temperature, strain.

Cut off the head, gut it, rinse it. Put it in a container.

Pour the mackerel with brine and put the oppression.

Salting will last 2.5-3 days. During this time, periodically change the position of the fish so that it turns golden evenly.

It's time to hang her up. I do this with the help of large stationery

Unfold the paper clip, pierce the fish with one end in the tail area and hang it over the bathroom, substituting a basin or over the sink

I usually hang out at night. And in the morning, lo and behold, the fish is ready! The skin will be slightly stretched, take a brush or lubricate our fish with vegetable oil with two fingers and enjoy!

Enjoy your meal!