Pickled Fish
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1 kilo Salmon or
1 1/4- 1 1/2 kilo fish, like alpine char, whitefish, mackerel, cod.

For 1 kilo fish fillet use:
2 tsp white pepper
4 tbsp salt
3-4 tbsp sugar
a lot of dill

To mackerel and cod you can also use 
1 tsp fennel

Gut the fish and tak away the head. Cut out all the bone, so that you 
get bonefree fillets, but let the skin be. If you have deep freesed 
fish you should fillet them when they are half thaw. Rinse the fillets 
and then dry them with some paper.

Mix pepper, salt and suger. Rub the fillets with 1/3 of the salt mixture. 
Put them with the rest of the saltmixture and dill in between, in a 
plastic bag. If you have mackerel or cod you can also but some fennel 
in between. Seal the plastic bag and put it on a plate in your refrigator.

Thin fillets are ready after 1 day, thicker take longer time, for thick 
salmon fillets 2 1/2 cm are ready after 2 days. Turn the plastic bag 
around 3-4 times during the time. When it's ready you have to take 
away all salt and dill in other case the fish will be to salty.

It can be parasite in raw fish that are destroed if you boil, fry  or 
freeze it. If you want to be sure that it wan't have any parasites put 
the fish in the freezer for some days before you start to pickle it.