Long marinating process

• Fillet the fish until the loins are completely clean.
• Cover both sides of the fish with coarse salt.
• Set aside.
• Clean the salt by introducing the fish in iced water, dry it quickly and leave it wrapped in dry clothes for 24 h.
• Marinate in the oil flavored with herbs, spices and vegetables.
• Keep it in the fridge for about 20 days. 
• You can dice or fillet the fish and serve with vinaigrette, sour sauce, etc.

 Notes

• Fish: if the inside of the product isn´t Tª ≥ 60 °C, you must freeze it for 24 hours at a temperature ≤ 20 °C (RD 1420/2006) to avoid the risk of anisakis.