So, prepare the fish. Fillet cut into serving pieces (as you usually do). Here in cold boiled water add salt. Stir the salt was more or less dissolved.

Fish to shift in the container (or any dishes) and pour the saline solution. The fish pieces should be completely covered with brine. So we leave for 20-30 minutes.

The passage of time take out the fish pieces with a slotted spoon. The only way, scooped up the fish from the brine and immediately put it in another container. We want the whole pickle with fish do not stack. The container is tightly closed and put into the fridge for 2-3 days. The fish in the container should not be dry, with fish on the bottom of the container must escape the brine (this will happen due to the fact that we quickly shifted the fish, not allowing the brine to drain completely). Fish once a day preferably like to STIR!!! After two or three days you can already eat. Here is the salting and reminds me of store. But... I still have not... you can continue..

Our fish can be cover with brandy-butter mix. Everything is simple: mix the vegetable oil with the brandy and pour the fish, stir. Fish should only peremejateisa in this mix, but not to swim. Send in the refrigerator for 12 hours. I'm sending from evening until morning.

The finished fish spread on a dish and serve. But there is more to come... I am on the net I read that very tasty red fish, if it be sprinkled (but only a LITTLE bit, without fanaticism) cinnamon. Also cinnamon can be simply put on the table and sprinkle the pieces of fish only, for example, his beloved. In the photo I have the right pieces sprinkled with cinnamon, and left - no.