Take the frozen mackerel, defrosted, clean the inside. Prepare the sauce: water + husk of the onion, boil the husks in water for 10 mins, drain, cool. Add salt, sugar, liquid smoke ( optional), other spices. Prepared fish mounted vertically in a plastic bottle with the top cut off, pour the cooked brine and put in a cool place for 3 days.

When ready the fish out, blotted with a napkin, the dish is ready to eat.

From myself I will add - was cooking with smoke or without, equally delicious. Herring have not tried it, my husband only likes mackerel.

Girls, delicious and, most importantly, tight fish turns out.