Garozi

Salted Mackerel Livers

Preparation info

    • Difficulty

      Easy

Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

  • About

Method

Fatty autumn mackerels are the ones to use. Remove their livers carefully and wash them free of any trace of blood. Then place them in a jar, in layers, salting each layer thoroughly. (Allow 8 to 10 grams of salt for every