Lezzetli uskumru! Ağzınızda balık erir, kemikler bile

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.