Delicious mackerel! Fish melts in your mouth, even bones

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.