Pickled lamprey

Holidays are coming soon. And hence the guests. Slowly it is already necessary to prepare with food for these events. Today a neighbor brought his wife a bucket of live lamprey. I was confused – what it is, how it is. They treated me to pickled lamprey. And when I liked it, the neighbors shared not only the lamprey, but also the culinary recipe according to which it was prepared by them a year ago.
How to pickle lampreys? Of course, that's what I want to tell you about.
First, of course, you need to wash the lampreys very carefully. Yes, so that there was not a trace of mucus. If she is still alive, then we will sprinkle salt on her, but very soon she will be able to cook very calmly.
So, let's cut each leg into 3-4 equal parts. We may not cut off the head, but still, in order not to tempt anyone with this menacing look, we will cut them off and throw them away. Cut the lamprey itself into slices 3-4 cm long .
Mix flour with salt and pepper. Pieces of lamprey roll in flour and fry them in sunflower oil, as they do with any other fish.
Grate carrots on a grater. We will chop the onion. And this is all that we cut, fry for 10 minutes in vegetable oil.
Put the fried fish in a saucepan. Add cinnamon with cloves and bay leaf and pour hot marinade.
And for the marinade, boil water, add salt, sugar and spices to it, and at the end - vinegar.
Bring it to a boil and simmer for 15-20 minutes. Remove from the heat, cover with a lid. Let's let it brew for a day.
We serve lamprey as a cold snack. It stands perfectly in the refrigerator, without spoiling for a long time.