How to cook
Fish is washed and drained well. Dry with a soft cloth. At the bottom of the container pour sea salt and place the first line of fish. Sprinkle again with salt and continue with a new line of fish. Again, salt and so until you have no more fish. At the top line, however, you must sprinkle with plenty of salt - at least 2-3 fingers thick. Leave the dish in the cold for at least 4-5 hours.
Without shaking the pieces of fish free of salt in a bowl of boiling water for 5-6 minutes to blanch. Take out with a slotted spoon and drain in a colander. Cover the bottom of a deep pan with a well-fitting lid. Sprinkle with black pepper, allspice, mustard seed and cloves, chopped large. Add sliced carrots, onions, pickles, roasted peppers, garlic.
You may add a handful of olives without their pip. Add water, vinegar, oil and wine. Sprinkle with parsley and add lemon. switch on the hotplates on the stove and wait for the meal to begin to boil. Immediately reduce heat to position two and cover the pot with the lid.
After 60 minutes, turn off the heat and use the residual heat. Thus prepared, the bonito lasts 20-25 in the cold, if it is stored in the marinade. With this recipe, you can prepare mackerel.