Hot pickled mackerel

1. Put the pan on the fire, pour water, bring to a boil. Add salt, sugar and other spices. Stir until the crystals dissolve, then pour vinegar and vegetable oil into a saucepan. Turn off the fire, let the marinade stand, and get enough of the aromas of spices, and in the meantime we'll do the fish.
2. In mackerel, we cut off the fins, clean the abdomen from the insides and carefully remove the black film that gives the dish bitterness. Cut into portions 3-4 cm wide.
3. Peel the onion and cut it into rings or half rings, depending on the size of the onion. We put a layer of onions in a saucepan, fish on it, so we alternate several layers. Fill the mackerel with cooked hot marinade and cook on low heat for five minutes. As soon as it cools down, we put it in the refrigerator. If cooked in the evening, then by the morning it is already ready. Bon appetit!