Pickled mackerel in soy sauce

1. Let's start cooking pickled mackerel, for this we need to cut off the fish's head, fins and tail. Clean the abdomen from the insides and the black film that gives bitterness. We wash the fish, dry it, then we need to cut the fish into pieces about 3-4 cm wide.
2. Pour water into a saucepan and bring to a boil, then add salt, taste to taste, usually it is enough to put a tablespoon of salt on a liter of water. We also add sugar and bay leaf to the marinade. Cover with a lid, let the marinade cool down a little and get saturated with the aroma of bay leaf.
3. Portioned pieces of mackerel are transferred to a dish and pour the fish with cooled marinade and soy sauce. Cut the lemon into thin rings and add to the mackerel.
4. We put the dish in a cold place, 5 hours is enough to cook the dish, for a richer taste, you can leave the fish in the marinade overnight.