You will need
    • 10 kg of fresh perch;
    • 1.5 kg of coarse salt;
    • cool
    • a well ventilated room;
    • gauze.
The fish do not wash, but wipe with a towel. Large specimens gut, remove the gills.
Take coarse salt, sprinkle it with a layer of 3 mm at the bottom of enamelware with a wide bottom. Then lay the fish close to each other. For this it is put thus: the belly of one fish to the back of the other, and the head of one to tail of another. Fill with salt, add the Bay leaf and other spices. Then lay the next layer of fish and again pour salt on it. The last layer should be covered with salt completely.
Close the container lid, the diameter of which is smaller than the diameter of your pan. Put on the cap load and store in a dark, cool place for 3-4 days. Remove the fish and rinse under running water to remove salt and slime. If you love salted fish - flush it for about 15 minutes.
Put the perch on the grill, dry it with a dry towel. Thread the rope or clip through the eye or lower lip and hang the fish to dry. Perches should hang freely, not touching each other.
Place for drying should be shaded and well ventilated with a balcony, a shed under the canopy. Drying in dry and warm weather. Be sure to close the fish with a gauze in 2-3 layers. In such circumstances the perch will seaside about 5-8 days.