Recipe:
Scale the fish, cut into pieces and boil in salted water with onion, spices and green, cool the fish. Peel off the skin, remove the bones, cut into pieces, cool down, pour marinade on top of the fish at the proportion of 2:1 and keep in a cold place for 4-6 hours. Marinade: fry sliced onion and carrot in vegetable oil, add tomato puree and keep frying for 5-10 minutes. Dilute with hot fish broth or water, add vinegar, salt, sugar, spices and boil for 5-10 minutes.