Place the fish belly up in a plastic container. Sprinkle each layer sufficiently with salt and sugar. Cover the container with a clean dishcloth and leave at 10 to 12 °C for a week.
Bubble up the whey with salt and a tiny bit of sugar and cool. Rinse the fish well and place them repeatedly in a clean plastic container. Pour the brine over them. Lightly weigh down the fish so that they are completely covered by brine. Store in the cellar for 7 to 8 weeks.
Before serving, rinse, skin and fillet the fish. Serve with: boiled almond potatoes, pita bread and butter.
This recipe for pickled fish comes from Lierne (Nord-Tróndelag).
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