How to salt a ram?

Pour salt into the bucket to cover the entire bottom.

We spread our fish evenly, forming the first layer.

We do not spare salt, we pour it to cover our fish. 

Iodized salt or not iodized - it doesn't matter!

On the first layer, put 1 more fish in the middle and also cover with salt.

We put this fish with its head to the left, while in the first layer the fish looks the other way

We put our fish with their heads to the left and also salt them.

It is desirable that all our fish do not touch the walls of the bucket

We put 1 more fish on top of the 2nd layer in the middle, with the head to the right, and also salt it.

After salting the fish, put a lid and weight on it. In this case, it is a can filled with water, which is standing on a plate.

We put our fish in a cool place for 2 days.

After two days, take the fish out of the bucket and wash it thoroughly under running water. Pay attention to how much brine appeared during such a period of time.

Then we wash our bucket.

As they said, we wash our bucket from impurities and fill it with water. We keep the fish in it for 1 to 2 hours. It will be very salty. The longer we store, the less salty the fish will be. Therefore, if you want to eat fish that is not very salty, you can even soak it for 6-8 hours.

Why exactly through the tail?

In wet weather, this is best done for drying speed. If you have a fever, you can string a rope through your eyes as well.

After stringing, leave the fish in the open air for 3 days until it dries up.