Atlantic Bonito with Regional flavours
Clean, gut, and fillet the fish.
Wrap in plastic and place in the freezer for two days.
Defrost slowly in the refrigerator.
Finely slice the fillets or cut into small cubes and place on a bed of bottarga mayonnaise.
Dress with several drops of extra virgin olive oil, Maldon salt, pepper, and untreated lemon zest.
Season with several leaves of basil and marjoram.