Do you want to enjoy salted mackerel with potatoes, but on store shelves you can only find inconspicuous dried fish? The problem can be solved quickly and simply - you need to buy fresh frozen fish, or better yet 2-3, and salt it at home yourself. There are no special secrets in salting, but there are many different recipes.

1 recipe - how to pickle mackerel in marinade

You will need:

  • clean water - liter
  • salt - 4 full spoons
  • sand - 2 spoons without top
  • vinegar 9% - 2 tablespoons
  • 3 pieces each bay leaf, allspice and black pepper


To quickly and tasty pickle 1 mackerel, you should:

  • Wash thoroughly, cut into equal pieces
  • Throw bay leaves, peppercorns, salt and sugar into a liter of water, put on the stove
  • Boil the marinade after boiling for about 5 minutes, cool
  • Add vinegar, stir
  • Place all the pieces in a small glass jar, fill completely with marinade, close with a plastic lid
  • Try it after a day - maybe you should add salt to taste
  • Store in the refrigerator, when serving, cut the onion into rings and arrange the pieces with them

Recipe 2 - how to quickly pickle mackerel in brine

You will need:

  • 1 kilogram of fresh frozen fish
  • 5 heaped tablespoons of salt
  • 3 spoons of sand
  • a spoonful of mustard powder
  • 6 bay leaves
  • 2-3 cloves
  • a couple of tablespoons of vegetable oil


To prepare the brine and tasty salt the fish, you need:

  • Clean all fish, cut off heads, tails, remove entrails
  • Wash the mackerel, defrost, cut into even pieces
  • Pour water and cook the brine, adding salt and sugar, mustard, spices, butter
  • Cool the brine, pour it over all the pieces, and leave to salt for 3 days.
  • It's best to turn the pieces daily to ensure they are evenly salted.
  • After 3 days you should try the fish - it turns out very tasty

Recipe 3 - how to quickly pickle mackerel without brine

You will need:

  • 3 small fish
  • 3 tablespoons each of sugar and salt
  • ground black pepper


To salt the pieces, you need:

  • Wash the mackerel carcasses, cleaning them and cutting off excess
  • Cut into pieces
  • Mix salt, sugar and pepper
  • Rub each piece with the mixture and place loosely on the bottom of a wide pickling container.
  • To completely salt the pieces, you need to wait two days, keeping the jar on the refrigerator shelf

Recipe 4 - how to deliciously pickle mackerel in tea brine

According to this recipe, the mackerel looks smoked and has a dark tea color. Guests will easily confuse it in appearance with store-bought food, but will appreciate the taste.

You will need:

  • 2 fresh frozen fish without heads
  • 4 level spoons of salt
  • 4 level spoons of sugar
  • 4 tablespoons unflavored black tea
  • liter of boiling water


You can quickly prepare salted fish:

  • Defrost the carcasses, wash them in the sink under running water, clean them, cut them into thin pieces
  • Make the brine: pour 4 tablespoons of tea with boiling water, cool
  • Mix salt and sugar in brine
  • Pour over the pieces, salt for 3 days, putting them on the refrigerator shelf
  • Drain the brine and dry the pieces on a napkin or paper towel
  • Place it on a plate and try it

Mackerel salted at home turns out juicy, fatty, tasty, and salty. With onions and potatoes, you won’t even notice how you’ll eat it all without a trace. It is guaranteed that next time you will have to salt more fish so that there is enough for everyone.

Affordable mackerel, after home-salting, turns into an amazingly tasty dish. Any housewife or host can prepare it quickly. A variety of recipes will help you serve a completely new product every time.

Ready-made salted mackerel is a wonderful appetizer. Salted fish is also good in salad. The advantage of the dish is its ease of preparation and the attractive cost of the finished product.

How to salt mackerel - step-by-step photo recipe

For a family dinner, you can prepare delicious salted mackerel. This fish will please the whole family with its wonderful taste. Many housewives mistakenly believe that salting fish with their own hands is not an easy task. This recipe will help chefs appreciate the amazing taste of home-salted fish and the simplicity of the process of preparing the snack itself.

Cooking time: 6 hours 25 minutes


Quantity: 1 serving

Ingredients

  • Fresh mackerel: 2 pcs.
  • Bay leaf: 4-5 pcs.
  • Cloves: 5-8 buds
  • Allspice: 16-20 mountains.
  • Ground black pepper: 3 g
  • Vinegar 9%: 1 tbsp. l.
  • Vegetable oil: 2 tbsp. l.
  • Water: 300 g
  • Bow: 2 goals.
  • Sugar: 1 tbsp. l.
  • Salt: 2-3 tbsp. l.

Cooking instructions


How to quickly salt mackerel at home

You can quickly salt mackerel at home in just a couple of hours. This is an ideal “urgent” snack when receiving news of the imminent arrival of guests. To get delicious homemade fish, you will need:

  • 2 medium-sized mackerel carcasses;
  • 3 tablespoons moth;
  • 1 tablespoon granulated sugar;
  • 3 bay leaves;
  • 5 peas of allspice;
  • 1 bunch of dill.

Preparation:

  1. The first step is gutting and cleaning the fish. The belly of the mackerel is ripped open, the entrails are removed, and the film is removed. The fish's heads need to be cut off. The cleaned carcass is thoroughly washed under cold running water.
  2. A metal or plastic container is used for pickling. Place a layer of salt (2 tablespoons), half a bunch of dill and a pea of ​​allspice on the bottom of the container.
  3. The remaining salt is mixed with sugar. The fish is thoroughly rubbed with the mixture inside and out and placed on the bottom of the container. The top is sprinkled with dill sprigs and the remaining pepper. A bay leaf is placed on the fish.
  4. The fish will be salted in a tightly closed container for 2-3 hours. Before serving, it must be thoroughly wiped from excess salt and spices remaining on the surface of the carcass and cut into thin pieces.

How to deliciously salt mackerel in brine

Another way to quickly prepare delicious salted mackerel is to use brine. The following recipe helps you make your own favorite holiday snack. To prepare you need to take:

  • 2 medium-sized mackerels;
  • 700 ml of clean drinking water;
  • 4 peas of allspice;
  • 4 black peppercorns;
  • 2 bay leaves;
  • 3 buds of cloves;
  • 3 tablespoons kitchen salt;
  • 1.5 tablespoons of granulated sugar.

Preparation:

  1. To prepare delicious fish in brine, you will need to carefully and carefully clean the fish, remove all the entrails, remove the film, and cut off the head. The fins and tail are removed using kitchen scissors.
  2. Next, the brine is prepared. Water is put on fire. When it boils, add all the spices, salt and sugar. You can add a few mustard seeds. The mixture is put back on the fire.
  3. The brine will boil for 4-5 minutes. Then remove the pan from the heat and leave to cool.
  4. At this time, place the mackerel carcass or its pieces into a clean container. The fish is poured with brine so that the liquid covers the carcasses completely.
  5. Next, the appetizer is infused for 10-12 hours in a cool place.

Recipe for salting whole mackerel

Whole salted mackerel looks beautiful and festive on the table. The busiest or most inexperienced housewife can prepare this dish. To prepare whole salted mackerel, you need to take:

  • 2 medium-sized fish;
  • 1 liter of clean drinking water;
  • 4 grains of black pepper;
  • 4 grains of allspice;
  • 1.5 tablespoons of granulated sugar;
  • 3 tablespoons of kitchen salt.

Preparation:

  1. Before salting, the fish must be thoroughly washed. The fins and tail are removed with kitchen scissors. The abdomen of each fish is opened. The entrails are carefully removed along with the film located inside. The head is also cut off.
  2. Fish prepared for salting should be placed in a sufficiently deep container.
  3. When preparing brine, water is placed on fire. As soon as it boils, add all the spices, sugar and salt, and bay leaf. The mixture is left to boil for 4-5 minutes. Remove the finished brine from the heat and cool.
  4. As soon as the brine reaches room temperature, it is poured into the container in which the fish was previously placed. The liquid should completely cover the entire surface of the mackerel.
  5. The container with fish is placed in a cold place, for example, in the refrigerator, for about 30 hours.

Salt mackerel in pieces - delicious recipe with video

The easiest and fastest way to prepare salted mackerel is to salt it in pieces. To get a tasty treat you need to take:

  • 1 kg mackerel;
  • 700 ml of clean drinking water;
  • 2-3 tablespoons of salt;
  • 1.5 tablespoon of granulated sugar;
  • 3 buds of cloves;
  • 3 black peppercorns;
  • 2 peas of allspice;
  • a pinch of mustard seeds.

Preparation:

  1. To prepare salted mackerel in pieces, use a whole fish or a ready-made cleaned carcass. For unpeeled fish, you need to cut off the fins and tail with kitchen scissors, remove the head, gut the insides and remove the film. A carcass that has been cleaned in advance can simply be thoroughly rinsed with cold running water.
  2. Later, the prepared carcass should be cut into pieces of equal size and placed on the bottom of a deep container with a tight lid.
  3. The water needs to be put on fire. When it boils, add spices, salt and sugar, add bay leaf and let simmer for about 4-5 minutes.
  4. Cool the prepared brine and pour it over the prepared pieces of chopped mackerel. You can additionally put sprigs of dill on the mackerel.
  5. Salted mackerel can be served after just 10-12 hours, which it will spend in the refrigerator.

How to salt fresh frozen mackerel

Fresh fish is not the most frequent guest on our table. It is much easier to purchase good frozen fish and prepare salted mackerel using the following recipe. To prepare you will need:

  • 1 kg frozen mackerel;
  • 700 ml of clean drinking water;
  • 2-3 tablespoons of regular kitchen salt;
  • 1.5 tablespoons granulated sugar;
  • 3 peas of allspice;
  • 3 black peppercorns;
  • 3 buds of cloves;
  • 1 bunch of dill.

If desired, you can add other spices to the brine. For example, mustard seeds.

Preparation:

  1. To prepare salted mackerel, frozen fish must first be carefully thawed while maintaining its integrity. It is best to defrost by placing the carcass on the top shelf of the refrigerator for 10-12 hours.
  2. Thawed and well-cleaned mackerel from the inside is placed in a deep container. You can immediately add greens.
  3. The water is boiling. Add salt, sugar, black and allspice, clove buds and any other suitable spices to boiling water. The brine should boil for about 4 minutes.
  4. Pour brine over the prepared fish after it has cooled completely.
  5. The container with fish is tightly closed and put in the refrigerator or in a cool place. The dish will be completely ready to serve in 10 hours.

Juicy, fatty, aromatic, this fish is an excellent independent snack, as well as an excellent product for preparing salads. We are used to seeing it on our tables, but sometimes we don’t know how to pickle pieces of mackerel quickly and tasty so that it delights guests with its magnificent aroma. There are a lot of options for processing seafood with salt, all of them take a lot of time, but today we will learn an express method.

Someone may object that it is much easier to buy ready-made fish in a store than to pore over it in the kitchen. But here we have something to object to.

Firstly, among store-bought products there is unlikely to be a lightly salted product, which is a tasty morsel, since such fish are salted very strongly to increase shelf life.

Secondly, what could be better and tastier than a dish prepared by yourself. And this event is not time-consuming, because we know the secret recipe for salting mackerel in pieces, which will allow us to marinate the carcasses cut into slices both quickly and incredibly tasty.

Preparing the fish

However, before we start salting, we need to properly prepare the mackerel. One of the most valuable qualities of this fish, in addition to its enormous benefits, is its lack of scales. Therefore, we will begin cleaning mackerel by cutting off the head, and then move on to gutting the belly, having previously cut it.

After removing the intestines, we must thoroughly rinse the insides of the fish. Particular attention should be paid to the dark stripe running along the ridge; it must be cleaned off so that the finished product does not become bitter later.

Since we salt the mackerel in pieces, the next stage of preparation is cutting.

In general, the size of the slices is the choice of each cook at his own discretion. Some people will want to immediately chop the carcass into portioned pieces, while others will find it more convenient to dismember the fish body into 2-3 parts.

In general, if you are dealing with frozen products, it is best not to allow them to completely thaw, but to cut the carcass when it is still slightly frozen, then you can get even, beautiful slices.

Secrets of a beautiful fish

To ensure that the salted mackerel in pieces has an appetizing golden shine at the end, many cooks resort to such a trick as adding onion peels, or a whole onion head or a pinch of saffron to the brine.

Liquid smoke can also have a similar “gilding” effect, but this option is only good for those who prefer lightly smoked fish to lightly salted fish.

But now we can proceed directly to the ambassador.

Marinated mackerel in 2 hours

Ingredients

  • — 1 carcass + -
  • - 1 PC. + -
  • - 1.5 cups + -
  • - 1.5 tbsp. l. + -
  • - 1/2 tsp. + -
  • - 2 leaves + -

Preparation

This quick recipe is perfect for those who are not very patient. The pieces filled with brine are kept in the refrigerator for only about 120 minutes, after which the tender, aromatic, lightly salted fish is ready to eat. But if your taste preferences include saltier mackerel, then simply soak it in the marinade longer, and the problem will be solved.

  1. Typically, all recipes for salting fish begin with cutting the carcasses. In our recipe, in order not to waste time, we will begin our culinary event by preparing the brine, since we will subsequently need to wait for it to cool.
  2. So, to prepare the brine, we must pour water into a saucepan and put it on fire. Immediately after boiling, pour salt into the bubbling liquid, add pepper and bay, as well as a whole unpeeled onion.
  3. After this, over low heat under a closed lid, boil our marinade for 10-15 minutes, and then remove from the stove and set to cool.
  4. While the spicy mixture is cooling, we can begin cutting and slicing the fish. Having removed all excess (head and giblets) and washed thoroughly, we must cut the carcass into equal pieces 2 cm wide, and place them in a glass jar or in a plastic container and fill it with marinade, the temperature of which should not be higher than 35 o C.
  5. After this, close the container tightly and put it in the refrigerator for a couple of hours.

Mackerel marinated in this way has a delicate, unobtrusive taste, and when serving, you can sprinkle it with onion rings soaked in apple cider vinegar, finely chopped dill or lemon (lime) slices.

The ideal side dish would be boiled rice or mashed potatoes. In general, from such a fish you can make a classic New Year’s salad “herring under a fur coat”, because in this case mackerel will be an excellent substitute for its Atlantic “friend”.

Using a recipe for salting mackerel in pieces, we can also quickly and tasty prepare lightly salted salmon or herring, because this technique is universal. And by diversifying the list of ingredients with spices, for example, coriander, a mixture of peppers or white mustard, you can amazingly enrich the flavor palette of the finished product.

Hello, dear readers. Today I will write you a recipe for spicy salted mackerel. But first of all, I want to congratulate you on your apple savior. This recipe produces tasty lightly salted mackerel. It seems like it’s summer, the season for fresh vegetables and fruits, but sometimes you want some salty fish. Well, of course, of all the fish, I prefer salted mackerel. Yesterday we went to the store with the children, there was no mackerel, we looked at the salted herring, but somehow its appearance did not inspire confidence at all. And as they say in the summer, if you get poisoned in the summer, there’s nothing to do at all. But the freshly frozen mackerel turned out to look good, and there was no foreign smell in it. So, after thinking a little, we decided to buy some mackerel. Moreover, I don’t want salted mackerel, I want tasty and lightly salted mackerel.

When we went home we also bought some potatoes to go with the fish. We came home and immediately started salting the mackerel. This recipe is more suitable for those who do not like to wait a long time for the fish to cook. When my dad comes to visit, I specially prepare this spicy-salted mackerel for him; it’s absolutely delicious with potatoes. Dad loves it, he is ready to eat salted mackerel even for breakfast, lunch and dinner. But, of course, everything is good in moderation.

One of his good friends, Vera Petrovna, shared a recipe for spicy salted mackerel with my husband; she told me how she makes mackerel and advised me to try salting it. We tried it and we liked it. Now, at any feast, spicy salted mackerel is always on the table. Moreover, the recipe is very simple and does not require huge costs and effort to prepare.

But, not only is it simple, mackerel also cooks quite quickly. We salted the mackerel at 19:00, and in the morning we had delicious lightly salted mackerel. Already at 10 o'clock we ate mackerel with potatoes. And according to this recipe, you can not only salt mackerel. For example, we tried it, it also turns out very tasty. But mackerel is still tastier.

  • 2 mackerel
  • 1 liter of water
  • 4 tbsp. spoons of salt
  • 2 tbsp. spoons of sugar
  • 2 tbsp. spoons of vinegar 9%
  • 5 bay leaves
  • 5 allspice
  • 5 carnations

I have 2 mackerel, they were tightened to 850 grams, but taking into account the fact that they were frozen, exactly 700 grams remained after defrosting. Moreover, this recipe is so original, but the prepared brine is enough for 2-3 mackerel, and if it is not large, like mine this time, then for all four. I wash mackerel under running water. These are my fish.

Now we need to take a saucepan in which we will prepare the brine. Pour 1 liter of water, measure out into a liter jar. Throw spices into the water. It is advisable to add the spices all at once; when they boil, the brine becomes much more aromatic. True, they immediately added the bay leaf and allspice, and the cloves were already added when the brine was boiling; there was so much dust and spices in the house until they found the cloves and the brine was already boiling. We also add sugar to the brine.

Place the pan with brine on the fire. In addition to spices and sugar, you need to add salt to the mackerel brine. Spoons should not be particularly heaped. Just scoop up salt with a spoon and pour it into the water.

We wait until the water with spices, salt and sugar boils. The brine boils for just a couple of minutes. Now set it aside from the heat until it cools down, to approximately 40 degrees. You can pour it from a pan into a bowl, for example. So that the brine cools faster.

In the meantime, let's fish. Well, here everything is generally simple, we cut off the head and tail, and cut the mackerel into pieces of about 2.5 cm. It pickles in brine better and faster this way. We also remove the middle of the mackerel and thoroughly wash the pieces to remove any blood. Because if you don’t wash the mackerel and remove the middle, the brine will be cloudy and the fish itself will taste bitter. The fish is fresh, beautiful, without any unpleasant odors.

Now I take the jar. For 2 mackerel I take a 2 liter jar. I randomly drop pieces of chopped fish into the jar. When the brine for preparing spiced mackerel has cooled, I add two tablespoons of 9% vinegar. Of course, there is a little sediment in the brine, from the salt, sediment from the water, but we don’t pour the brine out completely. Pour the brine into the jar so that the mackerel is covered with brine, and simply pour out the sediment.

Now I fill the mackerel, placed in a jar, with our cooled brine. Under no circumstances should you pour hot brine over the fish, otherwise you will end up with boiled mackerel instead of salted mackerel. Fill the fish in the jar with brine so that it is completely covered with our brine. If you have three small mackerel, then don’t worry, a 2-liter jar is quite suitable for salting.

You see I have 2 mackerel, and only half a jar, so the third one will still fit. And there will be enough brine too. The jar will just be full and that’s it. Well, if for some reason you don’t even have enough brine, then don’t be upset, prepare another portion of brine or prepare brine for half a serving, simply dividing the ingredients for the brine in half. The main thing here is that the fish is in brine.

That's it, I leave the fish on the kitchen counter at room temperature. I don’t cover the jar with a lid; we don’t have flies in our apartment. At 19:00 they salted it. In the morning we had to go to the hospital, we are now visiting doctors for kindergarten. We returned at 10 o'clock in the morning, the mackerel was just what we needed, tasty, lightly salted, spicy. We just ate it, and then covered the jar with a lid and put the rest in the refrigerator. This is what spicy salted mackerel looks like in a jar on the second day. Spices and some fish oil floated to the top. There is a small sediment, but overall the brine is clear. I got a little sediment when I was rearranging the jar for photography. Mackerel smells very tasty.

Here is a very quick recipe for spicy salted mackerel. Moreover, the fish turns out lightly salted, tasty and spicy. It doesn’t last long in our refrigerator; it’s eaten almost immediately. The pieces turned out beautiful, smooth, even. Honestly, it all depends on the mackerel, sometimes you take a fish, but it’s frozen or something, the brine is cloudy, the fish is also not very beautiful, it just “falls apart” and doesn’t cut.

And if the fish has not been defrosted several times and then not frozen, it looks beautiful both fresh and salted, and it turns out delicious. Very convenient, put beautiful pieces on a plate and serve, no need to cut.

The mackerel was cooked within a day, it’s warm now, and the pieces of fish were not large. If, of course, you immediately put the jar of fish in the refrigerator, then the fish will take two days to cook, or even more. It will marinate faster in the warmth. I’m not always willing to wait a long time if I want fish. Well, of course, except in cases where I went and bought it at the store, but homemade fish is homemade.

Last year, this fish was salted for my son’s birthday. The mackerel stood warm for a day, then it was laid out beautifully on a plate and put in the refrigerator until the evening, and in the evening there was a feast. Yes, and on New Year’s Eve they salted mackerel. For several years now, it has been a tradition in our family to salt mackerel on holidays, and not only on holidays, but also on weekdays, when you want fish. I wish you bon appetit too.

Who among us is indifferent to seafood dishes? Fish, shrimp, crabs, squid are our favorite seafood products, which are also very rich in substances necessary for our health. Salted fish is generally beyond competition, so the recipe for salting mackerel at home will certainly interest you with its simplicity and genius! Why go to retail outlets, look for a high-quality and fresh product, constantly doubting its safety, if we can prepare it ourselves?

Mackerel is a fish with a delicate taste and fatty (up to 17% fat) meat, which is rich in B vitamins, especially B12. This type of commercial fish does not have small bones and is perfect in its gastronomic qualities for salting and smoking. Fried and boiled mackerel is obviously a losing option due to the rapid loss of fat content and juiciness.

We will introduce you to two methods of salting mackerel at home: brine and dry. Both recipes are worthy of attention, and although their technologies differ, the result is always excellent! Real jam!

Recipe for salting mackerel in brine

Ingredients

  • Mackerel - 2 whole carcasses + -
  • Coriander beans- 0.5 tsp. + -
  • - 5-6 peas + -
  • Allspice peas- 4-5 peas + -
  • Bay leaf - 3-4 leaves + -
  • - 2-2.5 tbsp. l. + -
  • - 1 tbsp. l. + -

Preparation

1. Thaw the fish at room temperature, clean out the insides and rinse thoroughly. The head can be left, just as the insides cannot be cleaned out.

2. Place the fish carcasses in a suitable container - a glass jar or container with a food-grade plastic lid. Sprinkle with prepared spices: pepper, coriander and laurel leaves.

3. Dissolve salt and sugar in 500 ml of cold boiled water and pour this brine over the mackerel in the container so that the fish “swims” in the salt solution.

4. Close the container with the fish with a lid and put it in the refrigerator! After a day, you can already make a test “for potatoes”, but still, high-quality salting is observed only from the third for salting.

As they say, “you can’t help but be tempted”!

Recipe for salting mackerel with onions

This salting option is notable for the very mild taste of the finished product, and within a day the fish is waiting for you to eat!

For two carcasses you will need 1 large onion, 5 laurel leaves, 5-6 buds of cloves, 10 peas of allspice and the same amount of black bitter. Sprinkle the gutted, headless fish with spices, cover with onion rings and pour cold marinade over it.

Marinade: 500 ml water, 2.5 tbsp rock salt, 1.5 tbsp sugar, 3 tbsp. vegetable oil and 1 tbsp dry mustard (optional).

Mix all the ingredients of the marinade (except mustard) and bring to a boil. Turn off, cool slightly and add mustard. Stir thoroughly and wait for the solution to cool completely. Only then pour the fish with spices. We place the container with pickling in the common chamber of the refrigerator.

A day later we enjoy delicious salted fish!

Recipe for dry salting mackerel

This method of salting fish is surprisingly simple and amazing with the resulting taste characteristics.

To dry salt mackerel we need: the fish itself (2 pieces), salt (2 heaped tablespoons), sugar (1 tablespoon) and 1 tablespoon of coriander beans.

Preparing the pickling dry mixture b: mix salt, sugar and coriander.

We cut up the mackerel for further salting: cut off the head and tail, remove the entrails, remove the inner black film and rinse thoroughly under running water. Cut the carcasses into large pieces - each into 4 parts. Sprinkle each fish piece with the pickling mixture outside and inside and place in an enamel or glass container with a lid. Sprinkle the remaining dry mixture onto the surface of the fish slices and cover with a lid. Place in the refrigerator for a day.

After the required 24 hours (you can salt it a little longer), rinse the mackerel pieces with water and place them on paper towels to remove excess moisture. Prepare onions for easy marinating of fish. Peel a couple of onions, cut into rings and mix with a tablespoon of vinegar or the juice of half a lemon. We mash the onion with our hands so that the onion and lemon juices mix in a marinade dance.

Cover the bottom of the food container with a layer of onion, put salted fish pieces on top, then again a layer of onion and a layer of fish, and finish with a layer of onion. Pour the marinade left over from the onions on top. Place under a small press and refrigerate for 2 hours.

After 2 hours, we serve an appetizer that is unsurpassed in its taste and aroma!

Salting mackerel at home is an incomparable culinary pleasure that easily competes with the most famous producers of salted fish. Once you try to cook salted fish with your own hands, you will never buy it in stores again!