- Red fish (weighing 3-4 kg) - 1 piece
- Salt is large - 10 st. spoons
- Sugar - 5 Art. spoons
- Pepper - 1 Art. a spoon
- Bay Leaf - 3 Pieces
- Lemon - 1 piece
Gut the fish (if you buy not gutted). With a sharp knife, make a deep incision along the spine (for clarity, see the photo). We cut off the top fillets of the fish together with the ribs. Then use the knife to gently pry the spine - and cut the bottom of the fillet. The tail, ridge and trimming go to the soup set. And we continue to study the fish. Carefully cut the film from the abdomen. Hands feel for the bones sticking out of the fillet, we pull them out with tweezers. Actually, everything - we have fish fillets. Mix sugar, salt, pepper and hands with a crumpled laurel leaf. We take a convenient form for salting, on the bottom we pour out a small layer of the resulting mixture of spices. On this layer we spread one part of the fish fillet with the skin facing down. From above we rub the fillet of fish with a mixture of spices. Next, put a layer of slices of lemon. The second loin piece from the inside is well rubbed with a mixture of spices, cover them with lemons. And, finally, we cover the fish on top with the remaining mixture of spices. We leave the fish for two days. After two days we wash our fish in cold water from the remains of salt, and soak in water for 10-15 minutes. We take the fish out of the water, let it dry. Spread a piece of fillet on a flat surface, make an oblique cut and, as much as possible pressing the blade of the knife to the skin of the fish, we separate the fillets from the skin. Similarly cut the rest of the fillet from the skin. Actually, the fish is ready - it can be cut and served to the table, or you can send it to the refrigerator for further storage. Bon Appetit!
Servings: 10-20