“Perla” is a traditional Bulgarian marinated fish dish most commonly prepared with sprats or small sardines, but the same method works just as well with other fish such as horse mackerel, herring, anchovies, garfish, and similar species. It makes an excellent appetizer, especially when served with strong spirits like rakia, mastika, ouzo, tsipouro, or other anise-flavoured drinks.
Cleaning the Fish
Start by thoroughly cleaning the fish—remove the heads and gut them carefully.
If you are using larger fish such as herring or mackerel, it is best to fillet them.
For small fish, removing the tails is optional. For example, sprats can be left whole, but with horse mackerel it is preferable to remove the tails, as they tend to become tough during the curing process.
In my case, I used a little over one kilogram of horse mackerel. I removed the heads and innards but left the tails on—although, as mentioned, removing them would have been better.
Salting (Brining Stage)
Place the cleaned fish into a suitably sized container—a plastic box or a large jar works well.
Prepare a 20% salt solution:
1 litre of water
200 g sea salt
Pour the brine over the fish until fully covered.
Use a weight or small plate to press the fish down so that none float above the surface.
Leave the fish in this brine for 48 hours.
If the fish releases a lot of blood and discolours the liquid, it is advisable to rinse it and prepare a fresh brine before continuing.
Vinegar Soaking
After the 48-hour brining period, transfer the fish into vinegar and let it soak for 6 to 12 hours.
This step “cooks” the fish slightly and gives the characteristic flavour and firmness.
Arranging in Jars
Once the fish has completed the brine and vinegar stages, arrange it tightly in jars without rinsing off the vinegar.
While layering the fish, add:
black peppercorns
allspice berries
bay leaves (optional, but recommended)
Pack everything snugly to minimise air gaps.
Preparing the Oil
Heat enough vegetable oil in a pan to cover the filled jars later. The oil should be well heated (some people add a small piece of bread—when it fries and turns golden, the oil is ready).
Allow the oil to cool completely.
Final Step
Pour the cooled oil into the jars until the fish is fully covered to the top.
Seal the jars tightly and store them in the refrigerator for at least several weeks so the fish can mature and develop its full flavour.
The result is a rich, tender, and aromatic marinated fish—perfect as a cold appetizer.
Enjoy!
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