You will need
    • fish (10 kg);
    • salt (1 kg);
    • water (1 bucket).
Instruction
1
Take a knife and kitchen Board. Put it on a perch. Carefully remove it from the scales.
2
Make a longitudinal incision on the abdomen, from the head to podrostkovogo fin. Carefully remove the liver with the gall bladder.
3
Remove the gills of the fish. Then, the first dorsal fin.
4
Take a clean dry rag and wipe her fish.
5
Then take the enamel pot. Pour on the bottom of salt.
6
Place the fish in serried ranks: head to tail, back to belly.
7
Each series is liberally season with salt. On the top row sprinkled so much salt that it covered the entire fish.
8
Put a plate of the dish. Put it on the yoke.
9
Put the fish in a cool place. Within 2-5 days (depending on quantity)the fish is salted.
10
Before you hang the fish for drying, soak it in a large quantity of water (within 2-5 hours). Perch ready for consumption!