Carp fillet portions cut pieces and put them in layers in a suitable container. Each layer liberally pour salt, like you salt fat. From the top to hoist any press and leave for 3 hours.

Then rinse well, drain off excess water and pour the vinegar so that the fish was completely covered. Again put under the press for 3 hours.

Wash the fish from the vinegar, again to let the water drain out. Again, put in pan in layers, sprinkling grated carrots and onions cut into half rings. Pour all the vegetable oil, again to pin down the pressure. After 3 hours of trying. They say that this fish can be stored up to two weeks, but I have more than three days did not work. Well, very tasty!