Salted mackerel is made by rubbing cleaned, unwashed fish with salt and sugar (1 litre salt to 1 dl sugar), packing it in layers of salt in a trough and keeping it under the brine with a weight. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 122.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 122 (falt i det fri)
The text gives a simple method for preserving mackerel, which can afterwards be fried or smoked.
Clean the fish
Clean the fish but do not wash it.
Rub with salt and sugar
Mix salt and sugar, 1 litre of salt to 1 dl of sugar, and rub the fish well with the mixture.
Pack in a trough
Put the fish in a wooden trough or tub with a good layer of salt at the bottom and on top. Place a weight on top so the fish stays under the brine.
Use the fish
The salted fish can be fried or smoked. If it is too salty, it must be soaked in water.
Amounts are unchanged. The number of mackerel and the salting time are not given in the original and so are not quantified.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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