Lightly salted herring with sugar and salt

Salted herring, salted herring, how not to pronounce this phrase, everything turns out delicious. Just think about it, as you immediately want to eat a few pieces, and maybe not even pieces, but the whole fish. Homemade herring is no worse than store-bought, believe me, even tastier. There are a great many culinary recipes confirming this. Here, for example: we take a herring, clean it from the entrails and bones, in short, we cook fillets. Cut into small pieces, salt, pepper, pour vegetable oil in a cup. The main thing here is to resist and not devour all this food earlier than in 2 hours. Although I can't always stand it, I start eating almost immediately after cooking, only I have time to wash my hands. This is so to speak "dry" salting.
Here is a recipe for "wet" salting. Peel the fish and cut into slices. Sprinkle with pepper and chopped onion. Add a little table vinegar and vegetable oil. Prepare a saline solution: pour salt into boiling water. Usually I take 2 tablespoons for 1 liter, but it's all prepared according to your taste and depends on the size of the fish. As soon as the salt is dissolved, remove from the heat and cool for 5 minutes. Pour in the fish and in half an hour you can eat.