Remove the head, tail (these parts are not thrown away, prepare the ear), fins, cut the fish in half - lengthwise, remove the bones. Prepare the fillet on the skin. Blot it with a paper towel. Salt each half on both sides. Put the largest part of the salt on the thickened edges.
Place the fish in a cellophane bag or a suitable fish-sized form (dish). I keep the fish for a day and use it, if you think this time is not enough, increase the salting time to the desired one. The fish turns out to be dense, delicious, not burdened with other flavors.