Our ingredients are. The brew I chose white horseradish from TD "Ochakovo". For our savory and spicy dishes it fit what you needed.

Gut the mackerel, remove head and rinse well.

The fish with salt, put in a refractory form or bowl multivarki, add pepper (about 1\2 teaspoon) and Bay leaf. Sprinkle with lemon juice and pour the kvass to almost cover the fish.

Bake in a heated to 200 degrees oven or in a slow cooker on bake mode for about 15-20 minutes.

After the signal to open the lid or pull out from the oven, allow to cool to lukewarm, to get the fish and dry with a paper towel. Still warm, the fish cut into fillets. The broth does not pour.

At this stage the fish is very tasty, slightly sour, not in need of salt, although we have not salted it. In principle, it is ready to drink, although it is not marinated.

Mint leaves roughly chopped, parsley and garlic finely chop. Greens and garlic mix.

In the vinegar add the vegetable oil and 5 tablespoons of the leaven of the broth in which you cooked the fish, season with salt to taste. I took home the vinegar from the plums, I wanted to give the fish a pinkish hue. Vinegar you can add more or less guided to your taste. It is better not to perechislit, fish tender. Instead of vinegar you can take lemon juice. Mackerel put into a form, sprinkling each layer: coarse-ground pepper, herbs, garlic and pouring the marinade.

Spread all the fish. If not enough marinade to cover the fish add "fermentation broth" which we pour it. Close the container lid and place in the refrigerator for at least 3 hours.