In one liter of water put 3 tablespoons of salt with a small slide and 2 tablespoons sugar with a small slide, add the peppercorns 8-10 pieces and allspice 5-7 peas Bay leaf 2-3 PCs and seasoning "Bouquet pepper" or "pepper Mix" about half a teaspoon. Bring to a boil, remove from heat and leave until cool.

While the brine cools, prepare the fish - pilchards, capelin or herring (I have today capelin), wash and, if you wish, clean (I prefer to remove the colon, but you can salt unskinned, as the small fish), head and tail not cut. Prepared fish is put in a container where it will colitisa, I got this bucket from-under mayonnaise. In the cooled brine add 2 tsp of mustard "Russian sharp" and thoroughly stir

Pour the fish is completely cooled brine to it, close tight lid in the refrigerator for 1 day. A couple of times per day it can shake as spices and mustard settle to the bottom

The next day, boil the potatoes, my green onions, I get a delicious, flavorful fish and enjoy))