Process of salting fish.

1.-Clean the viscera leaving only lean meat and the spine.
2.-Put a layer of salt an inch thick and place the fish spread over its surface. On the previous layer of fish is placed a layer of salt of the same thickness and the operation is repeated yielding different layers of salt and fish.
3.-The fish is held a week and half at rest.
4.-Dry the fish and washed with water and vinegar.
5.-The fish is left to air in a place where not of the sun and after a few days, is ready for consumption whenever.