Instructions

• Thaw the mackerel halves in cold water
• Thereafter, rinse them with water quickly and pat them dry
• Place the mackerel halves resting on chop sticks placed over a bowl
• Liberally cover both sides of the fish halves by salt. A thick layer is fine. Let the fish remain covered for 1.5 h
  
• Thereafter rinse the fish halves under running water, pat them dry and immediately immerse them in the zipper lock bag that contains the vinegar and the lemon slices
• Store these in the refrigerator minimum 2 h or maximum 3 days
  
• After taking them out, place the mackerel halves skin-side-up on a board and remove the upper skin with a pair of tweezers
  
• Then turn the fish halves and place them skin side down on the board and remove all the bones with the pair of tweezers
• Now you can use the fish as a snack or in making battera (see elsewhere in this site). For the snack, cut the fish in bite size pieces and place them in your favorite vinaigrette or sauce in the refrigerator. Full taste is developed only after 3 days storage.