Take thawed fish. This time for pickling the selected pink salmon weighing approximately 1.2 kg. All standard: wash, peel, disemboweled, cut off tail and head.

Cut the fish along the spine into two parts.

I don't know about others, but our family stuck a pair of tweezers, which we take out all the bones from the fish when it is being prepared for pickling. So, take out all the bones.

Cut half of the fish and generously sprinkle with salt. I can only say that 1/4 of the fish takes about 1-1,5 tsp salt (but maybe a little more). We perform this manipulation with all the pieces, including the spine, as there is a lot of meat fish. We always sasalihan spine, as I and dad are big fans to chew salty fish.

Put the fish pieces in the bowl...

Cover with a round Board, put press (in this role we specifically advocates a five-liter canister with water, but also perfect, and a three-liter jar), let the fish stand up, poselitsya at room temperature takes exactly 2 hours.. Yes, 2 hours - not a minute more not a minute less!!! ;-) Do not be fooled this time. This recipe is proven over the years (at least 20 years in our family all of red fish salted only in this way). Then, over time, pull the fish, rinse with running cold water, washing off the excess salt.

Cooked in a jar put sliced fish pieces with a width of approximately 1.5 cm. Add the vegetable oil. If you wish, you can add rings of sliced onion. The fish you can eat!!! Bon appetit!