You will need
    • carp;
    • coarse salt;
    • vinegar 6%;
    • vegetable oil;
    • bow;
    • carrots;
    • Bay leaf;
    • sweet bell pepper.
For pickling, select only fresh carp. The quality of fish identify in her appearance. The fish, which can be used in food without fear of the scales tight to the body, it is moist and slippery to the touch. Gills of fresh fish should be pink and clean. Choose a carp weighing less than 2 kilograms, it has less bones.
Clean the carp from scales. Pour over intact carcass with hot water. This will remove mucus and to clean the fish will be much easier. Gut the fish, cut the head, tail and remove the backbone with the rib bones. The resulting fillet cut into small pieces about the same size.
On the bottom of the bowl (a wide bowl or pan) sprinkle salt. Lay out the fillets, sprinkling each layer with salt. Cover the fish with a plate and put on top of oppression. Pass under the yoke at least 3 hours. Then thoroughly rinse the fish in cold water, allow to drain the excess water through a colander. Pour the fillets with vinegar, put the oppression and leave for another 3 hours. Again wash with water. Dry the fish with a linen napkin.
Peel the large onions and carrots. Onion cut into half rings, carrot – thin strips. Carrots to grate on a coarse grater. Put in a bowl layers of fish fillets, onions, carrots. Add the Bay leaf and allspice. Pour the vegetable oil. Three hours later, the fish can serve as a self-starter, with a potato side dish or use for sandwiches. Store pickled at home fish is recommended in the refrigerator at a temperature of + 5C is not more than two weeks.