For salting swordfish, it is important to have salt and swordfish fillet. The size of the fillet in not very important – you can salt reasonably large pieces. On the picture you can see about 1.2 kg chunk of the swordfish, and it is possible to salt much bigger pieces. Any salts are suitable, but the small table salt is ideal.
Ingredients:
- Swordfish fillet
- Salt. The minimal amount of salt should be 2.5-3% of the fish weight. It's meat, that for each 100 gm of fish, you should take 2.5-3 gm of salt.
Cover evenly all the fish fillet surfaces with the salt. It is not necessary to hardly rub it in. From the side of the skin, it is possible to increase amount of salt.
Wrap salted swordfish fillet into a dry clean cotton rag and store in the fridge in an container for 4-5 days. 
Slice and serve with lemon.
