One of the main stages is the choice of fish. Of frozen raw yellow, and even "rusty" sides delicious fish will not work. Hostesses for beginners I want to advise to choose fish carefully, it must be such a beautiful, brilliant, gray. Dull and yellow fish, and even more so with a dirty gray-red "snow" inside the package are candidates for "release". And still I advise to buy fish with the head - it is the quality will be better. Unscrupulous sellers often cut off the heads so we couldn't see the eyes and gills of fish. Better not to risk it and buy a mackerel head. So, I bought the fish, cut the head off, took out the giblets and cleaned.

Prepare the brine mixture (the mixture for 1 kg fish - about). 2 tbsp of salt 1 tbsp of sugar. Stir. IMPORTANT! Do not use iodized salt! Sprinkle with a mixture of brine fish. If you like more spicy taste at this point add the spices you like. I love the simple, natural fish flavor, so add nothing.

Wrap the fish in foil and put in plastic bag, with your hands squeeze the air from the bag (without fanaticism!) and tying. You can just put the fish in a pack without a foil. I do not recommend putting the fish for salting in the container - in this case, it is not completely in contact with the brine mixture.

Put the package on a plate and refrigerate for one day (during this time you can a couple of times to turn over a package of fish). A day to get the fish. At this stage I recommend to try the fish tastes because the perception of salt is all different. For this knife, make a small longitudinal incision on the back of the fish (along the top fin) and get a very thin piece of trying. IMPORTANT! Keep in mind that in the process of drying the fish will lose a little moisture and, of course, will be saltier then than it is now. If you are still not enough salt, leave the fish for another 12 hours in the same mixture, but NO more!

Next, wash the fish from the salt. (by the way, if for some reason you forgot about it in the fridge for a couple days, no problem, soak it in water. Steep a rate for every extra day - one hour soaking) the Fish is washed and hung by the tail to valitsa. That was easy to catch a thread, take a knife around the sides of the tail, two transverse incision, through which it will be convenient to fix the thread. I posted in the street under a canopy. In the apartment - on the balcony.

Keep in mind, now is not the season of flies, and closer to the summer must-cover the fish with a gauze from wasps and flies. Fish getting dry about two-three days. Substitute a fish bowl (if you have it on the balcony). The first time occasionally will drip slightly reddish-greyish liquid. This is normal.

Gradually, the moisture evaporates, the fish becomes drier and the fat droplets begin to flow down. It was windy, and I prepared the fish for 2 days.

On the cut shows that it is a salted - red, even the bones. It is succulent and tender.

Fish salted and flavorful. By the way, five minutes on the plate, all the bottom was covered with fat. Ready fish that you do not eat, wrap in parchment paper and put in the lower part of the refrigerator. I advise you to try this salting - now's the time - until you have to deal with flies, and the weather is favorable.