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Dag Maluah (salted Fish)

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CATEGORY CUISINE TAG YIELD
English 1 Servings

INGREDIENTS

1 Mackerel, about 1 to 1-1/2
pounds
Salt

INSTRUCTIONS

clean the fish and pat dry. In a tin (like the one for English Cake)
spread salt to cover the bottom. put the fish in it and fill the  belly
with salt and cover on top with more salt. You'll need about 1  cup or
more. Refrigirate for 24-48 hours but not more.  Rinse the fish and cut
in slices about 1/4 inch or 1 cm. You can  serve as is on the same day,
or with lemon juice, oil and onions, and  if you like black olives. It
can be an appetizer or on a buffet or  with drinks, great with cream
cheese and chala. I make at least two  at a time. One goes in an
instant. The second is skinned and sliced  and put in a jar with lemon
& onion wedges in alternate layers,  covered with 1/2 lemon juice and
1/2 oil. This way it will keep for a  month in the fridge.  This is
really an "old world" recipe as the story in my family is  that my
grandfather was the expert on it and he is gone over 90 years  ago.
Posted to JEWISH-FOOD digest by "shoshana kessel"
<shoshana_k@hotmail.com> on Nov 25, 1998, converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 231
Calories From Fat: 141
Total Fat: 15.7g
Cholesterol: 66mg
Sodium: 363.7mg
Potassium: 352.9mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 21g


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