1 fish mackerel
1 handful sea salt
1/2 head garlic
3-4 tbsp zentin
1-2 tsp red pepper, ground black pepper, a pinch of fenugreek
Cut a head fish and fins and is cleaned from inside. Is cut so as to remain intact and removing the mean bone. Dusted with sea salt and allowed to stand in the cold for 24 hours. Prepare a slurry of crushed garlic, olive oil, paprika, black pepper and fenugreek. Two fillets are coated with it and stooped. Outside rubbed with red and black pepper and tightly wrapped in foil. Put it in the freezer to freeze and after 2 days is ready. Cut, before serving as frozen.