Smoked fish

Cut the fish along the ridge, remove the bones. Soak the fillet in salt water for a day, then leave the glass liquid for 6 hours. Lubricate the fish with olive oil and hold for another 6 hours. Dry, wipe with a cloth napkin. Coat the fish with brown demerara sugar, withstand a day in salt water. Dry, grate with olive oil, wipe with a cloth napkin. Smoke smouldering peat with smoke.