Sun Dried Fish
By: Euclydes Antoni...
Published: Friday, July 9, 2010 - 7:53am

Ingredients




1 cleaned butterflied fish (I usually use gray mullet)
sea salt to taste
lots of sun and wind

Preparation

1 Make cuts through the meat about 1 inch apart (see pictures). 2 Be careful not to cut the skin. 3 Put the salt over the fish; 4 Hang in the sun in a open space for at least 3 days. 5 Take off and keep in a cool place during the night.