Why coarse rock salt is essential for homemade salted mackerel

Dry curing is the most effective way to prepare mackerel while maintaining its natural firmness and clean marine flavor. Unlike liquid marinades, which can soften the fish fibers, a dry rub preserves the dense texture and prevents the risk of oversaltng. Cooking time: 48 hours Ingredients Mackerel (large carcasses, preferably autumn catch) - 400-500 grams Coarse rock salt - 3 tbsp Sugar - 1 tbsp Coriander - 0.5 tsp Mustard powder - 0.5 tsp Black peppercorns - 5-7 pieces Bay leaf - 1 piece (broken) Allspice - a pinch Preparation Step 1. Clean the fish by removing the head, tail, and internal organs. Pay close attention to the black film inside the belly; it must be completely removed to prevent bitterness in the final product.