Pickled silver carp in a spicy marinade

I always wash the fish, clean it, remove all available bones and head. And then I cut the carp into pieces. These pieces can be almost immediately salted and rubbed with a mixture of spices. Usually, for marinating carp, I make a mixture of bay leaf, a couple of cloves, coriander, red sweet pepper, rosemary, allspice, cumin and ground black pepper.
If desired, cumin or cloves can be removed – still pickled carp will turn out very tasty. Now you can put the fish aside and do other ingredients.
Now you need to grate the carrots, peel the onion and cut it into half rings. Onions and carrots can be put in one bowl – they still need to be mixed later.
Now in a duck house, salad bowl or any other deep dish, I put first a layer of onions with carrots, then pieces of carp and again onions and carrots.
It remains only to mix vinegar with vegetable oil and pour this marinade over the fish. I advise you to try olive oil instead of sunflower oil – then the taste of pickled carp will be more intense.
After that I put the fish in the refrigerator for a day. You can eat it in a day, but pickled carp will taste better if you have patience for a couple more days. Although he doesn't stay with me for long.