How to make
Clean the fish of their innards, remove the heads and tails, cut them into slices and wash them well.
Pour cold water over them and let them soak in it for 3-4 hours. Throw out the water 2-3 times in that time frame and change it with clean water.
Take the fish out into a tray, salt generously and let it sit for 24 hours. Drain the fish of the salty juice and transfer it into another clean tray. Pour white vinegar over it generously and let sit 12 hours.
Wash the fish slices in a colander and leave them to drain. Heat 1 cup oil on the stove well and leave it to cool.
Dip each piece of fish, 1 by 1, in the cooled oil and arrange them tightly in jars. Put in 10 black pepper grains between them, 3-4 allspice grains and 2 bay leaves per jar. If desired, you can add 1 garlic clove, chopped in 2, per jar.
Top the jars off with the remaining oil so there's no air. Close the jars with caps. Don't sterilize.
Put them away in the fridge. After 10 days, your marinated fish are ready to serve.
