In a saucepan we make a caramel with the sugar and a little water. Once done, we dissolve with the vinegar and then we put about half a liter of water. We let it boil along with the spices.

In a pan with oil, fry the garlic and set it aside. In that same oil we brown the onion. We mix everything in the previous saucepan.

Citrus peel is removed with a very sharp knife, making sure that it does not have white. It is minced in very fine julienne strips and pickled.

Juice is made with the rest of the oranges and lemons. It reserves.

The mackerels are cleaned and medium pieces are made. They are put in the marinade together with the juice and left to heat for a few minutes without coming to a boil.