grs of medium-sized or small mackerel shad ;
dl of olive oil ;
dl of vinegar ;
grs of onions ;
cloves of garlic ;
bunch of parsley ;
salt to taste ;
the raw mackerel shed, taking off the saw-like ridge,
the abdomen hole (umbigo) bone, the guts and the had.
Wash them carefully in cold water. Then salt them,
using kitchen salt; place the fish in alternate layers
with the salt.
Let them salt for about 24 hours. Then take off the
salt and wash the fish in cold water.
Fill a pan with water and place it on the flame. Add
the fish and let them boil. When they are boiled,
place them in cold water. Clean off the skin, the
scales and some of the bones on the belly; The fish
should be firm and have a good appearance.
Place the mackerel shad on a serving dish, and pour
over them the olive oil, the chopped garlic, the onion
(peeled and sliced into rings) and the vinegar. Sprinkle
with chopped parsley.
The mackerel shad should be medium-sized and very
fresh. There are people who add sliced, ripe tomatoes
when the moment comes to season the mackerel shad.