The optimal proportions (for me) 1 tbsp sugar 2-3 tbsp of salt in a large or medium grind (not iodized) plus 100 grams of vodka. Foreline can be cut along the ridge or filerotate (I don't like soup bones and scraps – I salt entirely). Take parchment or cloth. Fish sprinkle inside a mix (sometimes add finely chopped greens or peppers), then it to pour, put the fish and sprinkle on top. Wrapped in a cloth, put in a container (the container or package) and in the cold. The next day drain the juice – it happens a lot, wipe dry, to try to salt, to sprinkle and wrapped in a new cloth. All 2 day not to touch. Then get to filerotate, cut bones, cut into slices and pour the oil. But it will be fatty. You can once again put in the cold, but in this case, the chunks are pre-cut. If you keep as is, then after a week the fish will be thicker, not so soft. Here's amber trout got me for new year's table.

Here's another annoy (2 weeks)