I had half fish coho salmon (can be whole fish). The fish cut along the abdomen and to deploy as a book. In a bowl mix salt, freshly ground pepper and chopped garlic.

Fish is a good RUB on all sides with salt mixture. Spread on a clean kitchen towel, wrap the fish in a towel and put into the fridge for a day.

A day to get from the refrigerator the fish, put on the grill and put on the windowsill for 2 - 3 days. Give the fish to dry out.

After three days with fish to remove skin and cut into sticks.

The fish recipe was born by accident. As salted fish, ate half and the other half put in the fridge and forgot about it. Remembered after a week, got out of the fridge, and it's so dry, and delicious, and very similar to the one that is sold in the store. Some experiments and it turned out moderately salty, spicy fish, which You see on the screen. You can treat yourself.