Pickled salt mackerel (like matjes)

Ingredients for 4 servings:

• 4 mackerel(s)
• 1 liter of water
• 120 g rock salt or coarse sea salt
• 2 tsp, heaped mustard flour
• 2 bay leaves
• ½ tsp black peppercorns
• 2 tea bags, black
• 2 tsp coriander seeds
• 6 carnations
• 2 allspice berries
• 2 tbsp apple cider vinegar
• 1 pinch(s) of sugar
• 1 onion(s)
• Vinegar
• oil

Instructions

Working time approx. 10 minutes; Rest period approx. 4 days; Total time approx. 4 days 10 minutes

naturally fermented and matured, Ukrainian cuisine

Roughly grind the coriander seeds, peppercorns, cloves, and allspice berries in a mortar or coffee grinder. Pour boiling water over the mackerel along with the bay leaves and two black tea bags, steep, and let cool. Dissolve the salt and mustard flour in the cooled spiced brine, add a few drops of apple cider vinegar and a pinch of sugar. Clean the mackerel, trimming the heads and tails. Place them in a sealable container, pour over the spiced brine, weigh them down with a plate, and refrigerate. Let them mature for 4-5 days. When the mackerel has reached the desired degree of ripeness, skin, fillet, and debone them with tweezers. Slice, top with thinly sliced ​​onion rings, season with vinegar and oil, and serve. Serve with mashed potatoes or boiled potatoes. Tip: The pickled mackerel is actually ready to eat after 24 hours; how long you let it mature is purely a matter of taste. The salted mackerel can then be smoked or pickled in a vinegar and spice infusion like Bismarck herring. Mustard flour is used for preservation in this recipe. I buy Ukrainian rock salt and mustard flour for fermenting fish or vegetables from a Turkish supermarket.