Wash the fish under running water and viscera subtract in your neck incision of the head to half, then pull forward. Thus cleaned and small fish. Again, wash with running water and drain. Cover tightly with sea salt, so that the fish can not access the air. So stand 24 hours. Shake the excess salt and redim in medium-sized jars (eg, chutney) as pre-cut portions of fish. In each jar put dill, garlic, black pepper, allspice grain, sunflower oil to the neck of the jar, which are sunflower oil heating on the stove, and we are left to cool and 2 tbsp of vinegar. Thus fish aged 7 days in the cold and then is ready for consumption.