Carapaus alimados  (silverside with lemon)
1 kg young carapaus - silverside (max 15 cm) onion, garlic, salt, extra virgim olive oil
Clean and gut the fish; remove the heads and tails; rinse and pat dry.  Arrange them in layers, in deep bowl, and sprinkle generously with coarse salt.  End with a layer of salt, cover the bowl with foil and refrigerate for 48 hours. 
Peel and slice the onion and garlic. Remove the fish from the bowl, rub and shake them to remove the salt; then dunk them into a pot of boiling, unsalted, water for 3 minutes. Drain in a colander and rinse under cold running water. Remove the skin, fins, the horny strip on the side and finally the spine, taking care not to separate the halves or open them too far. Close the fish, and arrange them on a tray, putting the sliced onion and garlic on top.  Dress with olive oil and lemon juice just before serving the dish lukewarm. Garnish with lemon slices and parsley. Use tomato salad as a side dish.