This time I took a fillet of fish. Usually I take a whole carcass and cut it into pieces about 2.5 cm thick without disassembling it into fillets. Well, I did the same thing with the fillet.
Put the fish in a deep bowl and cover with salt. About 5-6 tablespoons with a slide. We put our fish in the refrigerator for three days. It is not necessary to mix the pieces during the salting process. The fish will all be in the brine and it does not depend on the amount. That is, I sometimes salted 2 kg. After three days, the fish is washed and filled with cold water. After an hour the water change, and then again. Ie washed it we have three hours. Just make a reservation, if the fish took more than two kg, then leave it for 4 days in the refrigerator. And, accordingly, we wash it then for 4 hours. Well, that's it. The matter remained small. We will hang the fish (I do this over the sink). The fish is fat, there will be a little dripping of fat. The next day you can eat!