Riki paste

Directions

Slice the fish into fillets (not exceeding 2 ½ - 3 inches in thickness). Place the fillets in water, changing the water regularly, and repeat this process for about 6-8 hours.
Next, clean the bone and intestines with a wooden skewer and place the fish back in fresh water for the same amount of time, changing the water regularly.
Then strain the fish from the water, cut it into thick sticks, and place it in a strainer to drain well in the refrigerator, covered with a damp clean towel.
Prepare a brine (the trick with the saltwater, with enough salt for the egg to float on the surface like a two-euro coin). Submerge the fish sticks in the brine and leave them for 2 days. Afterwards, remove them from the brine, take sterilized jars, and add finely chopped garlic, parsley, freshly ground pepper, and red pepper in layers. Fill the jars with vegetable oil and place them in the refrigerator.
Serve with olive oil and lemon.
The same process is followed for tuna as well, just adjusting the time accordingly since it is thicker.