I was lucky enough to become a happy owner chilled saury. In our area - it is astonishing. And smoked, and canned food was made, all delicious. But especially liked it salted. Cutting fish is very simple and unpretentious: head cut off, insides removed, rinsed under running water and do what you want. We cut it into serving pieces. It's easier.

And while we carve the fish on the plate we have already prepared the marinade. All the ingredients are for 1 liter of water. Do not forget that the vinegar pour in at the last moment, when the water is boiling.

The cooled marinade and pour saury. Leave for 24 hours. And then... with a slice of fragrant black bread, vkusno!!!