Ideally, the lamprey needs to be alive. But if they are already asleep, do not worry, most importantly, they should not be bright. Dark lamprey - fresh. The lamprey is covered with poisonous slime, so before cooking it should be thoroughly removed. To do this, grate each lamprey with coarse salt and let soak 5 minutes. After that, thoroughly rinse away the mucus along with the salt. The procedure should be repeated several times until, until the lamprey is no longer slimy. Sometimes I still help brush or coarse sponge to carefully wash them.

Next, the pus should be cleaned. Obuslavlivaet minorco and together with the head pulls out a small thin empty gut. Photographed for clarity, though the photo turned out not very:) the photo shows that in the lamprey the eggs, they are going to spawn, this is the season of the year. I do not spawn is removed, the belly is not cut. And gut out the way to leave the belly whole. The fact that the pus in the belly of nothing, and they don't eat. Anyone interested, you can read books in the network, there explained in detail about it.

Next you need to cut the lampreys into pieces, roll in flour and fry ON very HOT PAN in vegetable oil for 4-5 minutes on each side until brown. Lamprey is very oily, so much oil pouring into the pan is not necessary, it will give your fat when roasting. It is important lampreys to fry on strong fire, because it is only through roasting, the poison contained in the slime, will not pass into the meat. And then the vinegar in the marinade, neutralizes residues.

Put pus in a container where you will marinate them. At the same fat fry the onion and carrot and add to the lampreys, I have my vegetables burnt on the photo :) you Can use only the bow, and not even roasted, and cut into rings, I did, too good. The fat from the pan also drain to the same.

Next, make the marinade. The marinade is a matter of taste. Someone who likes witty, someone who is sweet. With the marinade you can experiment. I do 1 liter of water: 2 tbsp sugar, 1 tbsp of salt, Bay leaf 2-3 pieces, bell pepper 3-4 pieces, 3-4 pieces can be fragrant, clove buds 3-4 pieces. Boil, simmer for 5 minutes, add 9 % vinegar 3-4 tbsp Boil for 1 minute, remove and pour the hot marinade. Vinegar you can add more to your taste.

Allow to cool marinade, cover and put into the fridge for a couple of days. Early to eat not worth it. I'm always up for loyalty maintained for 3 days. Instead of the marinade formed a delicious jelly. Lampreys need not to eat, but to savor! Be careful: you should not eat in one sitting a couple of dozen pieces, it is fraught with poisoning. Alcohol will also aggravate the effect. But 4-5 things under the glass, will give the gourmets an ideal delicacy;) Bon appetit! (place them on a dish of lampreys do not have time;) Lamprey in this marinade can be stored in the refrigerator for a very long time, almost to the month. This is tested by me. So don't worry if you do pounds and eat right for a couple of days. Lamprey served cold with a frozen jelly, as a snack.