Preparation :
Cut the head and tail off the
fish. After gutting and cleaning the fish, slice the remaining parts into
circles that are 7-8cm in diameter. Remove the marrow of the fish from its
backbone with a long stick, Wash fish and put into a strainer. Wait for 5-6
minutes until the water drains away. Roll the drained fish in salt, lay pieces
in a clean oil can. Sprinkle with enough salt to cover each layer of fish. After
all the fish has been used, sprinkle again with salt, cover witha wooden lid and
put a stone over the lid as a weight. Put in enough water so that it will cover
up to 2 inches over the stone and drape cloth over with the corners tied tightly
to fit the tin. After three days open the cloth and remove with a spoon the
layer of oil which is floating over the water. Do this every three days. Repeat
for 1.5-2months. Salted tunny is appetizing when it has a pink-white color, is
soft when eaten and can be slice easiliy.
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