For this recipe I recommend to choose large, bold river fish (I always take carp). This time I caught a big fish weighing about 2.5 kg.

The fish a good wash, clean, remove head and viscera, cut out the backbone and cut into pieces a La carte, be sure to on the skin.

Then we take our fish and salt it as fat, i.e., thoroughly coat each piece in salt. Leave in a warm place for 6 hours.

After the fish is salty, you need every piece, rinse it under cold running water. Then put it in a saucepan and cover with 6% vinegar for half an hour.

While the fish is marinating, prepare the vegetables. Cucumber, carrots and peppers cut into strips, onion - half rings, greens grind.

After the expiration of half an hour, drain the vinegar from the pan with the fish. If one likes sour, you can also a little rinse. Combine the fish pieces with vegetables, add Bay leaf and season with oil.

Ready heh decompose in glass jars and put into the fridge for storage. In principle, sampling a dish in a day, but the longer it is, the tastier it becomes. The fish is soft and tender. How much can be stored in the refrigerator, don't know exactly, since I have more than a week is not stagnant. But if you want to leave for a longer period, it is best to pour all the oil to the brim.