Take any red fish, certainly better than one that is "redder". Fileroom her.

Remove bones and cut into thin slices at an angle of 45 degrees, cut directly from the skin. If the fish is slightly frozen pieces will turn out neater and thinner. Why do we cut the fish, YOU ask. Yes, so you do not get dirty again when serving, the pieces are ready.

On the bottom of the tank, where it will deploy our rience, pour a thin layer of vegetable oil and claim (don't need much - it will be too salty) and put a layer of fish.

Salt each layer and pour the butter through the layer. Spread the layers until the fish will not end.

And in the fridge for a day. Important: to keep leverage immediately, and still wait for the end result. BON APPETIT. That is how I prepared and chum, and coho salmon, and salmon - all delicious!!