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Marinaded Fresh Mackerel

Cut head off and remove fins of a three-pound fresh mackerel. Split in two through back, remove spinal bone and thoroughly wipe. Place in a sautoire, with enough water to cover, two tablespoons vinegar, one teaspoon salt, and boil fifteen minutes. Remove, place fish in a deep dish and cover with vinegar, adding half teaspoon salt, a branch tarragon, a sprig thyme, a sprig bay leaf, two cloves, teaspoon whole black pepper and one sliced onion, then let the mackerel infuse ten hours. Remove, dress on a dish with a folded napkin, decorate with parsley greens and serve with a fennel sauce separately.