Lezzetli uskumru! Ağzınızda balık erir, kemikler bile

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This recipe guides you through making canned mackerel by first cleaning the fish—removing head, fins, and entrails, rinsing thoroughly, and cutting into portions. The fish is then simmered with a blend of spices including bay leaf, cumin, pepper, and sugar, along with salt, water, and a neutral oil. After bringing the mixture to a boil, it is reduced to a low heat and cooked for 2.5 hours until tender, then left to cool completely before canning.