Pickled fish

Description

A good cold appetizer of available products. Simple and delicious.

Ingredients

Fish

1.5 kg
Onion

2 piece
Salt

200 g
Vinegar

1 cup
Vegetable oil

1 cup
Allspice

Cooking

To prepare this dish will suit fish of medium size with a small number of bones, in this case, pelengas. So you can cook larger slave, but you must then increase the time of salting and marinating.

The fish is cleaned, cut the abdomen, remove the innards (very gently, taking care not to crush the gall bladder), cut off the head, tail and fins.

Remove the backbone and large bones.

Fillet cut into pieces with a width of 3-3,5 cm

Sliced good salt (but not "root" is not necessary to pour over the fish a thick layer of salt) and leave for 4 hours.

Onion cut into half rings.

After 4 hours rinse fish and lay in layers, alternating with onion and pepper. Pour the vinegar (that the fish is completely covered) and leave for another 4 hours. Then, the vinegar is drained and the fish pour the vegetable oil.