We will prepare the necessary ingredients. Defrost the salaka at room temperature and rinse thoroughly in cold water. Fold the fish tightly in a container or in any other dishes that are convenient for you.
Prepare the marinade. To do this, add sugar, salt and all spices to a liter of water. As soon as the marinade boils, turn off the stove and cover with a lid. We leave the marinade to cool to room temperature. Pour the maroonade with herring. Cover the dishes a little smaller on top (that's why I use containers) and put a press (I have a 1-liter jar of water). The press does not have to be very heavy. Leave at room temperature for a day or in the cold for 48 hours.
After time, put the fish in a jar and pour the marinade. Close tightly and refrigerate. This is if there is a desire to store it)). We eat such a fish instantly. Remove the head and entrails, add a green onion and squeeze the juice of lemon on top. Put such a fish on a piece of black bread and only the tail will remain))). Bon appetit.