Wash mackerel under running water and cut into portions. The bottom of the pan heap of sea salt and redim pieces of fish. On top thereon sprinkle more sea salt and leave to stand so not less than 5-6 hours. Then without it wash with water, run it be blanched in boiling water for 5-6 minutes, until the pieces begin to turn white. Take out with a slotted spoon and leave to cool. Each piece we break into smaller pieces as remove the backbone. Redim the bottom of the pot with well-fitted cover. Top heap crushed grains allspice, black pepper, mustard seed and cloves. Follow carrots, mushrooms, onions, thinly sliced ​​pieces of lemon, celery, parsley, thyme, lovage. All of this pour the oil, wine vinegar and 1 cup water. Leave to boil. Stir well and reduce the heat at low, cover with lid and leave for an hour and a half. Thus prepared fish store in marinade of cooking as its durability is 30 days in the cold.