Carve a piece of filet, I prefer to take pieces closer to the tail, this time the tail got, they better keep the shape of the piece. With leather not removable.

A mixture of sugar and salt, not sparing distributed in the fillet, don't be afraid to overdo it, the fish will take only what it needs. A small amount of sugar and salt, leave for polishing the skin, put the fish, if the tail, just meat to meat, if the middle, then the principle of "69", i.e., a thicker part to thinner.

Wrap in 2 plastic bags, tightly at first to one, then on top of the second to the brine, which is formed in the package does not leak, put on a plate, a plate in a warm place for 2-3 hours. I usually put on a warm windowsill. That's enough. Through the appointed time, if you want to freeze in the freezer (so the fish better cut into thin slices) in half an hour.

And here she is, dressed, on the feast came to us. Cut very well sharpened knife, "stacking" under a small corner to the fish, so it turns out the wide slices, as you know, a great piece and mouth happy. Serve, optional fresh cucumbers, I really like "sandwich" with salad and pickle, well, a Holy thing, lemon.