Heh from fish Spring style

1 . Stage

For this recipe, I recommend choosing a large, fatty river fish (I always take carp). This time I got a fish weighing about 2.5 kg.

2 . Stage

Wash the fish well, clean it, get rid of the head and guts, cut out the backbone and cut into portions, always with the skin on.

3 . Stage

Then we take our fish and salt it like lard, i.e., we coat each piece in coarse salt. Leave in a warm place for 6 hours.

4 . Stage

After the fish has been salted, you need to rinse each piece under cold running water. Then put it in a saucepan and pour 6% table vinegar for half an hour.

5 . Stage

While the fish marinates, prepare the vegetables. Cucumber, carrots and peppers are cut in julienne, onion - in half rings, chop greens.

6 . Stage

After half an hour, you need to drain the vinegar from the pan with the fish. If you do not like sour, you can also rinse it a little. Combine the fish pieces with vegetables, add a bay leaf and dress with oil.

7 . Stage

Ready hee we put in glass jars and send to the refrigerator for storage. In principle, you can try the dish after a day, but the longer it stands, the more delicious it becomes. The fish will be softer and more tender. How long it can be kept in the fridge, I do not know exactly, as I do not stagnate for more than a week. But if you expect to leave for a longer period, it is better to fill everything with oil to the brim.