this is an old traditional dish of Bari which makes the mackerels digestible and appetizing.
1kg of mackerels
extravirgin olive oil
mint and garlic minced
Fillet the mackerels, put the slices in a cloth and then in a pot with water and salt.
Put the pan over the heat and let them boiling fore some minutes ( as someone said “ Just the time to say a pater noster ”)
Take the fillets away from the water, drain and put them in a tureen, covered with vinegar.
Let them resting for an hour and free then from the cloth. Put the mackerels in a platre and season them with extravirgin olive oil, mint and garlic minced.
In this way, the mackerels can be put under glass covered with extravirgin olive oil.