Clean the bonito, cut it into strips and let it boil into a pot of salted water for about half an hour. Use 80 g of salt per liter of water.

Take the fish out of the pot, drain it and place it on a tray lined with paper towels or a tea towel. Let it cool and dry.

Once cold, remove the skin, bones and all the dark parts.

Put the fillets in glass jars with a few grains of black pepper, dried chilli and a bay leaf, then fill the jars with olive oil or vegetable oil, making sure that the fish is completely covered up by the oil. After about half an hour check the jars and pour in more oil if necessary to cover the bonito with at least an inch of oil.

You can eat the fillets with cannellini beans and fresh onion.