Soused Mackerel

Sousing as a means of preserving fish (and meat) dates back to Roman times, the Romans having borrowed the technique from the Greeks and introduced it to northern Europe. In the Middle Ages in Britain, many fish, usually herring, were soused in extremely powerful liquids, presumably to counter the extreme saltiness of the fish, or to disguise off-flavours.

Most fish were soused raw, but this recipe is slightly different. The mackerel is heated briefly in its spicy liquor, which is g