Instructions
- Trout, cleaned of scales and entrails.
- Remove the head, tail (these parts do not throw away, prepare the ear), fins, cut the fish in half - along, remove the bones. Prepare the fillet on the skin. Pat them dry with a paper towel. Salt each half on both sides. The greatest part of salt to put on the thickened edges.
- Put the fish in a plastic bag or a suitable size fish shape (dishes). Fish I can stand a day and eat, if you think this time is not enough, increase the time of salting to the desired. The fish is crisp, tasty, not burdened with other flavors.
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