Take pink. Make fillet - remove bones, cleaned from the skin. Cut into pieces by any who as like. But the smaller the pieces, the sooner the fish is salted. Cut the onion into half rings.

Put all in a jar. I have one fish got into a 1-liter jar and still room left. Pour water so that its level was on the finger above the level of the fish. Pour into a jar 1 tbsp salt, seasoning for fish. And I also add 3/4 tsp vinegar (someone may be like more vinegar, some less). Close the lid and put in refrigerator. After 12 hours your fish is ready. To serve, sprinkle with lemon juice.