Preparation

arrange the raw mackerel, remove the serration, the navel spine, the guts and the head. then add coarse salt, in alternating layers. let stand about 24 hours. remove the salt and wash the horse mackerel in cold water. in the meantime, put a pot on the fire with water, add the horse mackerel and let it cook. after cooked put them in cold water.
clean the skins and some pimples on the belly, leaving a tough and good looking meat. place the mackerel on the serving platter. drizzle with olive oil, chopped garlic, thinly sliced ​​onion and vinegar. sprinkle with chopped parsley.

Ingredients

  • 0.5 kg medium horse mackerel
  • 2 dl of olive oil
  • 1 dl of vinegar
  • 2 onions
  • 2 garlic cloves
  • 1 sauce if parsley
  • coarse salt q.s.