Salted Mackerel
by Cab DavidsonIngredients
4 large mackerel fillets
6oz coarse salt
Spices (optional)
Method
Scatter salt at the bottom of a clay pot, and put the mackerel fillets down on top. Scatter with more salt. If you want to make this in a larger scale then keep layering mackerel and salt as you go. You may also add coriander seeds, peppercorns, grains of paradise or any other spices you wish. Cover tightly to keep the air and flies out.
After several hours, remove the fillets, wash and pat dry. With care you should be able to peel the coarser layer of skin from the underside.
Serve as they are, or grill them quickly by the fire.
Megs Comments
Great barrels of salt mackerel are packed all along the coastline of Norwold, and this preserved food is a staple for the poorer classes. However, for those of more refined taste this dish is best made on the day it is intended for consumption. The King of Oceansend prefers his to be briefly poached in wine with a little verjuice after only four hours of salting.