Frozen Fish Ambassador

by Editorial Staff

Do you want some salted fish for lunch? Not familiar with the technology of salting frozen fish? And we will show you how to quickly pickle (pickle) mackerel or other fish.

Summary

Prep Time	20 mins
Total Time	8 hrs
Course	Main Dish
Cuisine	Russian

Ingredients

Sea fish (mackerel, etc.) – 2 kg
Onions – 0.5 kg
Garlic – 3-4 cloves
Salt – 2-3 tbsp
Vinegar 9% – 2 tbsp
Bay leaf – 1-2 pcs.
Ground black pepper – 2-3 pinches
Unrefined sunflower oil – 50 ml

Instructions

Thaw the fish, cut off the head and tail, cut the abdomen, gut. Rinse in cold water. Remove the bones from the fillet.
Cut the fish fillet into small pieces, about 40-50 grams each. Put in a saucepan.
Peel the onions, wash, cut into large half rings. Add to fish.
Peel the garlic, pass through the garlic or chop finely. Finely break the bay leaf.
Add bay leaf, garlic, black pepper, salt, vinegar, unrefined sunflower oil to the fish and onions.
Stir everything well and put the fish in the marinade in the refrigerator overnight.
The next day lightly salted pickled fish (mackerel) is ready.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.