Dry Salted Mackerel at Home
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A simple and flavorful fish snack you can easily prepare yourself with minimal ingredients and effort.
Updated : 05 June, 2025
Easy
About 10 min.
Ingredients
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1
Mackerel
1 tablespoon
Salt
0.5 tablespoon
Sugar
1 teaspoon
Mustard
0.5 teaspoon
Ground coriander
1
Laurel leaf
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
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Advice
If you want to store this fish longer, freeze it in any convenient container – like plastic boxes or zip-lock bags.
Preparation
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Step 1
Choose large, fatty mackerel – this type will be the most flavorful. It's usually sold frozen, so defrost it ahead of time by moving it from the freezer to the bottom shelf of the fridge. It’s best to cut the fish when it’s not fully thawed – it’ll be easier to slice.
Step 2
Rinse the mackerel and pat it dry. Cut off the head and tail. Make an incision along the belly and carefully remove the innards. Be sure to remove the black membrane inside the belly – it can give the fish a bitter taste. Rinse again thoroughly and dry both inside and out.
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Step 3
Prepare the spices. You can use any seasoning you like. If you prefer plain flavors, just use salt and sugar. Otherwise, grind coriander and mustard seeds in a mortar. Do the same with any other coarse spices you want to include.
Step 4
In a small bowl, combine the salt, sugar, and crushed spices. Break up bay leaves with your hands and add them to the mixture. Mix everything well.
Step 5
Cut a large piece of plastic wrap. Place the fish on it and rub it thoroughly with the salt mixture, especially inside the belly.
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Step 6
Wrap the fish tightly in several layers of plastic wrap. Place it in the refrigerator for 48 hours. Turn it occasionally to ensure even salting. Before serving, unwrap the fish, rinse it with cold water, and pat dry. Your dry salted mackerel is ready.
Step 7
Slice the fish into pieces and serve. Enjoy!