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Simple Pickled Mackarel Cooking Recipe

Below is the quick and easy cooking recipe for Pickled Mackarel.

Clean and divide the fish, and cut each side into three. Or leave them undivided, and cut each side into five or six pieces. To six large mackarel,4 take nearly an ounce of pepper, two nutmegs, a little mace, four cloves, and a handful of salt, all finely powdered. Mix them together, make holes in each bit of fish, put the seasoning into them, and rub some of it over each piece. Fry them brown in oil, and when cold put them into a stone jar, and cover them with vinegar. Thus prepared, they will keep for months. And if to be kept longer, pour oil on the top. Mackarel preserve the Pickled Mackareld this way are called Caveach. A more common way is to boil the mackarel after they are cleaned, and then to boil up some of the liquor with a few peppercorns, bay leaves, and a little vinegar. And when the fish is cold, the liquor is poured over them. Collared mackarel are prepared the same way as collared eel.


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