And so we will need: frozen mackerel, frozen preferably the same (for ease of cooking), onion (finely chopped beforehand), salt, black pepper (I used a mixture of five species), and not a lot of refined oil ( in principle any) to flavor the dish.

With fish gently whittle the skin. Ideally, fresh frozen simply remove the film of skin, but since fish oil which is the place to be under the skin of the fish, over time, tends to oxidize and give the dish a pronounced fishy flavor, I recommend the sandpaper to whittle.

Next, holding the fish by the tail (I recommend wrapping a paper towel to hand to keep warm) and resting on a cutting Board, head to Plane the chips, processes that require the application of physical force (preferably male). As bones in the mackerel there is little, except for the ventral ribs and vertebra, it is possible for it not to survive, only to follow that with belly not make some of the innards.

Next, finely grind the chips (the original recipe just dipped in a mixture of salt and pepper). Preferably the whole process is not tightening, so the fish is not thawed, but in this case, you can freeze by placing not for a long time in the freezer.

Then blend with our chopped onion, sprinkle with salt and pepper to taste, sobivaim butter (but not many will quickly melt) used in the form of sandwiches with white bread, or with rye, to your taste. Bon appetit.