Delicious mackerel! Fish melts in your mouth, even bones

Description:

To make canned mackerel, start with 1.2 kg of fresh frozen fish, remove the head, fins, entrails, and rinse thoroughly. Cut the fish into portions and place them in a saucepan with spices such as allspice, black pepper, coriander, bay leaf, salt, and sugar, then add water and vegetable oil. Bring the mixture to a boil, reduce the heat, and simmer the fish over low heat for 2.5 hours. Once cooked, remove the pan from the stove and let the fish cool completely before canning.