Method

1. First of all you need to clean the fish. Remove the heads, central bone and guts.
2. Lay each fish out flat in a colander until you have your first layer then cover with salt and continue layering- alternating fish and salt. Finish with a final layer of salt. Leave for around 4 hours
3. Remove the fish from the fridge, wash well , then layer again but this time into a plastic or glass container and cover with red wine vinegar mixed with a cup of water. Cover and place back in the fridge for a further 6 hours.
4. Drain off the vinegar and add sunflower oil plus ½ a cup of olive oil until the fish are completely covered. You may also like to add extra flavours of you choice now, such as garlic, lemon slices, chillies, oregano…
5. The fish are now ready to eat. They’re a great accompaniment to most food, especially pulses, pasta and vegetable dishes. Simply serve at room temperature with a squeeze of lemon juice.
6. Keep covered in the fridge for up to 3 weeks.