3.3 Lbs or 1.5 kg Blue Horse Mackerel or Stickleback, tail trimmed, gutted and washed well
½ Tbsp course sea salt
1 cup white corn flour
¾ cups pork lard (you can substitute with other types of fat, like vegetable oil, but they use lard in the Azores and it's packed with flavour)
Garlic and wine sauce
5 cloves of garlic, finely minced
1 small bunch of flat leaf or Italian parsley (about ½ cup after chopped), finely chopped
¼ tsp cinnamon
¼ tsp ground cumin
½ tsp fine salt
3 Tbsp tomato paste
¼ cup white wine vinegar
2 Tbsp sweet pimento paste
½ cup water