You will need
    • 1.5 kg whitefish (2 carcasses);
    • 150 g of salt;
    • 1 tablespoon of sugar;
    • 2 tsp ground pepper;
    • dill.
Instruction
1
Carcass whitefish rinse under running water from the mucus. Wait until the water will flow. Disembowel fish, but the scales do not remove. After that, wipe it dry with a paper or linen towel.
2
From the abdomen, along the carcass with a sharp knife make an incision so that it was possible to retrieve the bones of the spine. The skin, being careful to leave whole. Thus, you get a carcass, divided into two halves, but the United skin. Then remove the rib bones and backbone.
3
Prepare a wide deep bowl with a flat bottom. In her sprinkle of coarse salt (2-3 tbsp). Salt scales down put cut in half whitefish.
4
Prepare a mixture of salt (2 tbsp), sugar (1tbsp.l.), ground white pepper (2ch.l.) and finely chopped fresh dill (200g). The open side of the SIG fill this with the mixture.
5
Second place the fish on top so that it rests ventral, meat-side on the spices. Scales will be on the outside. These scales sprinkle with salt (1-2 tbsp) and chopped dill. Spices do not pour.
6
On top of the fish, sprinkle with salt, put a light load (for example, a flat plate where you place a Cup of water volume of 0.5 liters). The goal of such cargo is to keep the fish in a fixed position, motionless, so that the carcass tightly to the salt and spices. Leave a bowl of fish in a cool place at the time of proselki at the rate of 1.5 kg. fish for 15-20 hours.
7
Feeding to the table the fish, carefully remove from the dish, rinse off the salt and spices.