Pickled red-eye

To begin with, the red-eye needs to be washed and cleaned. Dry with a paper towel.
Next, cut the fish meat into pieces. Cut the onion into half rings.
In a bowl, mix the pieces of red-eye with salt and sugar. Make sure that the spices get on each piece of fish.
In a container for pickling (preferably glass), lay the onion and fish in layers, lightly pressing.
In another container, combine the oil and vinegar, shake. Pour the resulting marinade over the fish and onion, cover with a lid.
Put the container with the fish in the refrigerator for two days. Once or twice a day, the container should be shaken well so that all the ingredients are mixed.

Bon appetit!