It looks like mackerel, but tastes like salmon: all the guests ask for my typical marinade

Cut the fish fillet into portions about 3 cm wide and transfer it to a vessel where the mackerel will be marinated. Fill the prepared fish with cold brine and apply a weight so that the entire fish is covered with brine. Place the fish in the refrigerator.

After 6-12 hours the mackerel will be completely salted and ready to eat.

It is worth noting that the mustard present in the brine does not affect the color of the finished fish. The mustard adds just a slight tingle. According to this recipe, the mackerel is slightly salty and incredibly tender. If you want the fish to last longer in the refrigerator and be lightly salted, cut it into larger pieces.

Enjoy your meal!