The salmon is cut into steaks. Remove spinal bone. The fish lightly with salt and stir. It took me about half of fishes of large size.

On the bottom of the jar to put in 2 Bay leaves and a few peas black pepper. Place the fish tightly into jars. I got three 0.5-liter cans. In each jar pour a tablespoon of soy sauce and a teaspoon of vegetable oil.

Take a baking tray, pour on it about 600 grams of salt. It will be a salt pillow, while cooking from cans will be a bit flow, the salt will absorb moisture, this procedure will prevent the occurrence of burnt smell in the oven. Banks to cover the lids, I cover screw, if you have a regular, then the caps need to remove the rubber band. Put in cold oven, turn to 150 degrees and tormented for 3 hours.

This is a photo of the jars already in the process of cooking, all seething and boiling, the liquid from the cans leaking. In the process of preparing to try to salt if not salty, then it needs more salt. After three hours, take out the baking sheet, if banks a little broth, then add the vegetable oil. Banks are clogging, allow to cool and store in a convenient way.