While I was fishing for the elusive barramundi on the Drysdale River I managed to catch a barracuda and Craig, our pilot, suggested this delightful snack made from some thin slices of raw barracuda. But you could use monkfish, you could use tuna, you could use any damned thing for this dish.
All you have to do is find a clean glass jar or jam jar with a screw top and chuck in
Put the bottle or whatever the receptacle is in the fridge for about two hours, then strain off the liquid, tip the lot on to a plate and eat the little bits of fish while you have your evening apéritif.
© 1991 Keith Floyd estate. All rights reserved.