Once the fish is clean, discard the head and tail.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make preservative: |
| One or more pretty or slices of atun salt coarse corn or olive oil black pepper in grain laurel leaves |
Ingredients to make preservative:
2. Trozar it in large posts.
3. Put it to boil respecting the following proportions: for each kilogram of fish, 100 grams of salt and two liters of water.
4. It must be a soft boiling cooking so that the pieces do not disintegrate.
5. When it is well cooked, withdraw taking care of not breaking the posts and accommodating them in a strainer.
6. Cover with a canvas and let up no less than twelve hours in a cool or refrigerator.
7. past that time, carefully remove the skin and thorns.
8. Place the pieces in a bottle, add pepper in grain and some bay leaves.
9. Fully cover with olive oil preferably.
10. It can be kept for several months refrigerated.
