- fish - loins of large fish such as carp
- sea salt
- black pepper
- garlic - finely chopped
- white wine - 4/5 cup (200 ml)
Choose a nice big fish such as carp to cook sirloin. Rub it well with sea salt and leave for 2 days in a cool place and pressed with a weight. Again, rub them with salt and then leave them for another 2 days turned to the other side.
Prepare brine of 8 cups of water and a packet of sea salt. Drop fish fillets in for 72 hours then drain the brine, dry them and heang in a ventilated area for about 2 hours or a little less. Mix finely chopped garlic and all the other spices and dry white wine.
Rub the fish with the resulting mash evenly. Again, put them in a well ventilated place for about 1 week. The more fat you have, the longer the fish takes to dry.