Marinated saury

Sprinkle plenty of salt on both sides of the saury and place it on a tray with a wire rack (for 20-30 minutes). In another tray, add enough vinegar to cover the saury

Once the water has evaporated and the flesh has firmed, rinse off the salt under running water and place in a tray filled with vinegar. Leave for 1-2 minutes and remove from the oven when the surface of the flesh has turned white

Remove the skin from the head side. The flesh is soft, so remove it slowly and carefully

Cut the lemon into thin slices about 1mm thick and arrange half of them in a tray. Place [3] on top, then arrange the remaining lemons so that they cover the saury flesh, and chill in the refrigerator for 20 to 30 minutes

Remove the lemon and slice the saury flesh into thin strips

Arrange on a plate and sprinkle A on top, then sprinkle B on top