Description of the preparation:
This mackerel is ready for use after 4-5 hours after preparation. But so that it is properly saturated, leave it in the marinade for the night. If you like light-salted fish, reduce the amount of salt a little and add sugar to the marinade.
Prepare the ingredients. Wash, clean and dry the fish with a paper towel.
Peel the onion, cut into half rings and lay on the bottom of the container where you will pickle the fish.
Cut the mackerel in portions, removing the head and tail.
To prepare the marinade in water, add salt, pepper, oil and bay leaf. Bring to a boil.
Pour in the vinegar and remove from the heat in a minute.
Pour the mackerel with hot marinade. After cooling, cover and put in the refrigerator.
I recommend getting the finished fish out of the marinade so that it does not become too salted.