Marinated Fish

Eating fish with many bones requires skill. Fish which has too many tiny bones is for some unknown reason always more tasteful than any other, but also reason why many give up eating it. This is the easiest way which will help you ‘melt away’ those bones and serve something interesting and tasty to your family and friends. Fish prepared this way, when kept in cold and dark place, can be preserved long time, which means that you always have ready made meal if you get sudden visitors.

Instructions:

1. Small fish sprinkle with salt, roll in flour and fry until golden brown
2. Leave then aside until fish is cold. 
3. Cold fish put in a jar sprinkling chopped garlic over every layer of fish. 
4. When filled, pour sunflower or olive oil mixed with just enough vinegar to be sour. 
5. Close jar and leave in a cool place at least 4 weeks before using. 
6. Make sure that oil is always above fish, covering it well.
7. Vinegar would soften small bones and they will almost completely disappear.