Mixed salad: Podmorazhivanie it in the freezer. Frozen fillets are easier to cut into thin strips. Cut across the grain. This is important. Otherwise, the fish is marinated evenly. Sliced fillet crumble in the salt liberally and leave at room temperature for 1-2 hours. Depends on the slice thickness. The thinner the slices, the faster they salted. Then after the fish is salted, it should be washed in cold running water. The excess salt will be washed away.

Next, cut the onion into strips,

mix with fish and pour the marinade. (For 200ml. water - one tablespoon of vinegar. If you have a solution of the essences, the size increases. The marinade should be pleasantly sour.) Optionally, you can add ground black pepper. Spices for fish. And all this is left on for 8-12 hours in the refrigerator.

Next, drain off the marinade. The fish is ready to eat. Bow can not be pickled together with the fish. But then the taste will be slightly changed. If you don't add onion in the marinade, then take the onion, carrots, bell peppers, cut all vegetables julienne

blanchere in vegetable oil. (The oil should be enough so that the vegetables lightly sailed)

Allow the vegetables to cool and mix all with fish. Better to mix in a closed container slightly shaking the contents. Let stand for 2 hours and all voila, the salad is ready.