Cleaning eel off her skin is dry, it bends, tied to the tail and head and so shaped eel is placed in a fireproof container. Add salt, sprinkle black pepper, add the garlic, bay leaf, vinegar and olive oil and vazvaryava, Cover with lid and stew on low heat until the fish is tender and vinegar evaporates. Eel was allowed to cool and kept for 2 days in a refrigerator before consumption.