Thaw fish, wash, cut off the head and clean from the insides, rinse well.
Cook the brine: pour the tea leaves with 1 liter of boiling water. In the cooled tea add salt, bay leaf, stir well, add sugar and again intensively stir.
Place fish in this brine and refrigerate for 4 days.
Remove from the marinade, rinse off the tea leaves, hang over the washbasin for the night. Wrap in a paper bag and store in the refrigerator.