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Mackerel marinated with vinegar



1. On a baking sheet, lay out the mackerel and generously salt them on both sides. Cover and place the baking sheet on the refrigerator overnight.

2. After setting aside in the refrigerator for at least 6 hours, remove the thin clear layer of skin on mackerel, as shown in the picture.

3. Remove the fishbone in the center by slicing fillets on both sides and obtain 4 fillets per mackerel.

4. Place all the fillets in a container big enough to fully cover them with the marinade made of ⅓ of pure organic rice vinegar, ⅓ of vinegar for sunomono seasoning and ⅓ of lemon or lime juice. Cover and refrigerate for 30 minutes.

5. Strain the mackerel fillets and cut diagonally to obtain 8 pieces. Lay out on a plate and grate the hard boiled egg on top.

Serve immediately and enjoy !

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