My herring and optional peel and cut off the head. I like to clean the fish in the food process and left it intact. Onion cut into half rings, lemon, thinly, the carrots rubbed on the Korean grater. Cook fish for 2 half liter cans.

On the bottom of the banks put a little onion, carrot, lemon, Bay leaf, sprinkle with sugar and salt to 1/2 teaspoon and pepper and spread a layer of herring. Repeat layers, put tightly, until it's all over.

Cover with a lid, shake it a little the banks and send in the fridge for a couple of days.

I can't have any patience, and the next day try and eat. Bon appetit to all who love fish.