Cooking Without Fire: Preserved Danube Mackerel

Since ancient times, this fish has been caught and preserved for consumption according to a recipe very similar to the one described below.

At the end of winter, this fish migrates upstream to the sources of the Danube to spawn.

After this, it descends back to the river mouths or into the Black Sea.

Fishing for this species is permitted during this period (March to June).

It is a fish that contains nutrients of the highest quality, its consumption being very healthy.

These nutrients are found mainly in the fish bones. They are not lost because the preparation is done cold and in addition the fish can be eaten with the bones, as they are soft after preservation.

There is a saying: those who go to the fish store don't go to the pharmacy!

And the very good taste makes me recommend it.

During the mentioned period, the fish is frequently found at fishing shops in the countries bordering the Danube River.

I couldn't find another English translation for this fish besides "mackerel", which makes me think that it is possible that ocean mackerel could also be used. If so, the fish can be purchased in many other places in the world.

Vegetables, oil, vinegar and spices can be found at any food market.

Personally, I used 2 kg. of fish, the vegetables and spices in the photo on the right (edited with the names of all the ingredients).You need 1...1.5 l of vegetable oil and approximately 1 l of 9 degree vinegar.

In addition to these, we need:

-knife and wooden stand for cutting fish and vegetables

-tall plastic bowl and drain strainer for draining fish

-jars with lids to store canned fish

With a sharp knife, we will gut the fish, cut off its head and dorsal and lateral fins, as in the photo on the left. We will clean the scales (this fish has few).

Then we will wash the fish under cold running water, insisting on the inside so that there is no blood, especially around the spine. A little vinegar can be used at the end for better results.

We will cut the fish crosswise into pieces of approximately 1.5 cm, as in the photo on the right of this step.

In a tall plastic bowl, we will mix the fish pieces with a generous amount of non-iodized salt, as in the photo on the left.

Then we will move the salted fish pieces to a metal sieve that we will place over the plastic bowl to drain, as in the photo on the right of this step.We will let it drain for 24 hours in the refrigerator. During this time, the meat will absorb salt and release water, which will give taste and consistency to the final product.

After they have drained well, we will wash the fish pieces partially or completely (according to taste) with 9 degree vinegar. Do not use water, because the fish will soften and will not be ok.

If we wash it completely, the product will be a little salty. Personally, I prefer a partial wash to get saltier fish.

Leave it on a towel for at least 15 minutes to dry out the vinegar it was washed with (right photo).

Once prepared to this point, the fish pieces can be preserved in two ways: with or without vegetables.

In the version without vegetables, place the fish pieces in the jar. While we are doing this, put spices in the jar, among them: peppercorns, coriander, mustard seeds for preservation and to give flavor.

Pour vegetable oil until completely covered. You can use sunflower, rapeseed, soybean, etc. In the first two photos in this step you can see what it looks.

The next 4 photos show how it is made in the second version, with vegetables.

After cutting the vegetables, place a layer of vegetables and spices in the jar, alternating with a layer of fish. The last layer will be vegetables and spices.

Finally, we will completely fill the jar with a mixture 10% of 9 degree vinegar and 90% vegetable oil. Press down so that no air remains in the mixture.

We put the lids on and leave them in the refrigerator or in a cool place for at least 2 weeks. After that they can be eaten with onion and bread or as such. This delicacy is very appreciated and can be kept in a cool place for several months.

Bon appetit!