Lakerda

Clean the bonito: remove the head, tail, and all internal organs. Rinse thoroughly under cold water.

Cut the cleaned bonito into thick, approximately 2-3 cm wide, round steaks. Rinse each steak again and pat very dry with paper towels.

In a non-reactive container (glass or ceramic), create a layer of coarse sea salt at the bottom. Place a layer of bonito steaks on top of the salt.