Appetizer of Russian cuisine

Thoroughly rinse the fish under running water, then cut it into small pieces, remove the bones if we see them. We take a deep saucepan, lower the fish pieces into it so that they fit snugly together. Each fish layer is salted and sprinkled with allspice. We also put a bay leaf. When all the fish is in the saucepan, fill it with vegetable oil so that it is completely closed. And simmer on low heat for at least thirty minutes. After that, turn off the gas and let the fish cool down in oil. Then we throw it on the grill or in a colander and let it drain. We put it on a dish beautifully, sprinkle with lemon juice and sprinkle with pickled onions on top. Decorate with fresh leaves of parsley and dill. The food turns out fresh and very tasty.
Pickling onions: cut onions into half rings and soak in vinegar for an hour.