Funazushi (fermented fish sushi)

Instructions

1. Gut and scale the fish, then rinse it in cold water and pat dry.
2. Sprinkle grey sea salt inside and out, then place it in a tray with a weight on top.
3. Let it salt for 1 month in the fridge, changing the salt if needed.
4. Rinse the fish, then stuff its belly with rice seasoned with vinegar and sugar.
5. Wrap the fish in bamboo leaves or cling film, add a weight and let it ferment for 3 to 6 months in a cool place.
6. Once fermentation is complete, cut into thin slices and serve with the shiso leaves.