The fish is cleaned of scale, gut it, split the head, tail and fins, wash, dry. Cut these pieces with skin and bones. Generously season with salt, stir and put in a glass or enamel container for pickling. RAM, leave in a cool place (in refrigerator) for 2-3 days.

Radish peel and cut into slices 3-4 mm thick. Garlic and hot peppers pass through a meat grinder (or blender) and mix with salt (about 1.5 tablespoons). To get the fish and mix with the radish and garlic-pepper mixture. Put in a tightly sealable container and leave for 3-4 days in a cool place. You can then use. The product is very spicy and salty, in the process of fermentation of fish with radish produces an unpleasant smell, but once you try it, you will be making this snack again and again. Stores well in the refrigerator for over a month.