Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: lightly toast fennel seeds and aniseed, set aside to cool. add to mortar and pestle, and pepper and coarsely crush. turn into a bowl then add sugar, salt and orange zest, mix well. stir in juice from orange the pastis. set aside. place a large piece of cling film on work bench, scatter 1/2 the sliced fennel bulb and then 1/2 the sugar/salt mix. lie the fish skin side down then sprinkle remaining sugar/salt mix then fennel. wrap in cling film and place on dish and weigh down. leave in fridge for 3 days turning once a day. when ready to serve unwrap and brush off the sugar/salt and fennel. use a sharp knife and slice at an angle in long swipping slices.

Target recipe: pack chunks of salmon into quart jars. to each quart add 1 tbsp salt and 1 tbsp white vinegar. the vinegar will soften any bones missed. add 1 tbsp olive oil to keep the meat moist. add 1 tbsp catsup for color. seal the jars. leave 2 inch air space for expansion and process in pressure canner at 10 pounds pressure for 90 minutes. drain the oil off when ready to use.