Mackerel bottled in onion husks

4 servings
3 of the day 1 hour

If you get the fish frozen or have just taken it out of the freezer, defrost (but not in the water!).

In the meantime, we need to make brine. Put onion husks and tea, bay leaves, black pepper peas, salt and sugar in a saucepan with boiling water. As soon as the water boils, cook it all under the lid for five minutes. And then let us brew and cool down.

If the fish thawed, gutted it and separate the head.

We will promote the carcass and let it dry.

We cut off the top of the plastic bottle and send a fish here to try on - will it have enough space here.

Has the brine finally cooled? Let's strain it. And only then let's fill them with fish.

Let's cover the bottle with polyethylene in an hour, send it to the refrigerator for three days.

Then we dissolve the brine, promote the fish and try it. This goldfish tastes chic without smoking!