Clean the fish and divide it lengthwise. Remove all bones as neatly as possible.
Then sprinkle a little of the seasoning mixture on the bottom of a low vessel. Place the first layer of fish skin side down. Then sprinkle the rest of the seasoning mixture on top. And place the second layer of fish, skin side up. Place fish with the head end against the tail end. Place a chopping board or A.E. on top of the fish and put a (heavy) weight on it. Leave to cool for 1-2 days.
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