How to cook
Clean the fish, wash and cut them into slices. Prepare a brine of coarse salt, add in an egg, only a small part of it (about the size of a coin) needs to stick up above the surface.
Put the fish in the brine for two hours, then remove it. In a 1 gal (4 liter) pot, pour in water halfway up, then add the spices and let it boil. Once boiling, dip the fish pieces in it. The fish need to parboil well in order to separate the bones easily.
At the bottom of small jars, pour in 1 tablespoon tomato paste, arrange fish slices, cucumbers and tomato paste again, and so on until the jars are filled.
Close and sterilize for 2 hours.