The Boy I met only recipes whole fish in brine. I like to salt the fish dry method. The fit and other small fish - anchovy, sardine, lady fish. I liked the sardine, but capelin is the most affordable in the entire territory of Russia. The most important and responsible is to cut the fish. It is very convenient to salt the fillet will need to get it and immediately put on the table, and home and guests do not need to bother with seeds.

This is done in a snap, the description looks more complicated, than the process :) Cut off the head (cut carefully, trying to get inside stretched behind the head). Then cut the fish from the belly to the tail, cleaned up the remains of the innards and roll "on the tummy". Thumb forcefully holding the back of the tail throughout its length, and then the ridge can be removed without any obstacles and losses :) Separates the fins. The result is that such zagotovochka. When a certain habit and skill of cleaned fish fly off one by one, the process goes quickly.

Then fillet the resulting folded layers of skin down, slightly prisypaya layers with salt and sugar (by eye, just a pinch - for this quantity of leaves for a pinch, my woman, of course), if desired, sprinkle with pepper or any spices that you like. A lot of salt is not necessary, the fillets are very thin. Put into the fridge for the night. In the morning it is already possible to eat salted fish :)