Fish are sprinkled with plenty of sea salt, and water enough to cover them, pressed by dish and let stand 24 hours. Then the fish are removed, washed well and soaked in milk (for softening and good distribution of the salt) for about 7-8 to 10 hours. Then washed and cleaned, removing the head, skin, bones and all the viscera, until there are only fillets without skin and black skins. Good fillets should not be separated from the queue and be releasably secured to it. So pure fish fillets are washed thoroughly under running cold water, immersed for about a minute in alcohol or alcohol (for disinfection) and are arranged in a deep pot. Pour with sunflower oil, to cover fully the fish and kept refrigerated - they can stay for a week. Serve with lots of onion and lemon crescents.