For cooking defrost fish, wash, clean gut (unless of course it's important, I do not clean, cook straight).

Put the fish into the pan, greased layers, each layer sprinkle with salt (can be salt layers and dissolve the salt in welding, but then do not monitor salinity), fill with tea leaves, liquid smoke and gently pour in the oil, so as not to overrun, it is important to leave a little bit place to boil, otherwise the whole plate will be soiled. oil can fit less than 2 cups, I pour straight from the bottle, as long as all the fish were covered.

And the whole thing put it on the stove, first big fire to boil, then on very low for about 2-3 hours without closing the lid. Awesome the food is ready, you can eat both hot and cold. Bon appetit!!!