Step 1

DAY 1...Place fish skin side down on a platter.Rub flesh with 1-11/2 teaspoons of salt;cover lightly with waxed paper,plastic wrap or foil; refrigerate for 24 hours.

Step 2

DAY 2...Drain off any liquid.Whipe fish off with paper towelsRub flesh with 2 tablespoons of oil.

Step 3

DAYs 3-4-5-6...Repeat alternate processesALSO on day 6...also rub brown sugar into fish.

Step 4

DAY 7...Hang fish in a cool,dry,airy place for 24 hours.To serve, cut in paper-thin slices against the grain.Makes 24 appetizers servings.