This trout weighing more than 2.5 kg I cooked at one time. And ease the work for many months to come. In this recipe you can use salmon. In any case, the fish should be oily, because the oil is in the workpiece are not going to add. The whole preparation takes no more than half an hour. The cooking is almost passive when the fish is cooked by itself, and you can do other things.

The fish need to decapitate and remove the skin.

Next, you need to cut the fish to fillet. If you stay bone - to pull them out with tweezers. Cut fillets into small pieces, approximately 3*3*10 see I got 2.2 kg fillet.

Sprinkle with salt and pepper the fish, mix well and leave for a few minutes.

At this time, prepare the spices. Cut onion into thin half-rings and fry until Golden brown in a small amount of vegetable oil.

Put the fish in cans, a bit of sealing. It took me 5 half-liter cans.

Placed on top of the onion, 1-2 Bay leaf, the peppercorns and the cloves.

In the end, the dill, about 1 tsp per jar.

Cover jars with lids fish (I use a screw) and put in a water bath. On the bottom of the pan put a cloth or small towel, but I haven't put. Water in a saucepan, pour "on the shoulders" of the jars. Fire is the middle, closer to the minimum, so not much water was boiling. We leave our fish for 5 hours, during this time, have a few times to add water. After this time the fish is ready, covered almost to the top with their own juice. Carefully take out the banks and immediately tighten the cap. Put on a towel "upside down", checking for leaks. I wrapped inverted banks with a blanket and leave them to cool down. Keep a fish in the refrigerator, where it will last 6 months.