Clean the fish of its skin and slime. Cut the fish over its back and remove the intestines. Put it in the water together with a lot of salt and chopped garlic. Leave it for 6 days and turn the fish regularly. Stretch the fish on wooden chips (2 or 3 are enough) from one side of spy to the other. Tie up the string under the halved head and put it in the smoke. Fish must be smoked at least for tree days.
You can smoke tench, chub or pike.
In the recipe by Anica Lovko from Dolenje jezero you should smear the fish with its liver. In the past people would rap the smoked fish in paper and store it into wooden cases. By oral tradition of the people of Dolenje jezero summarized by Metod Korošec