MARCH Fish vacuum-sealed Any kind of fish that can be boiled (e.g.: sword-fish, hake, sea-bream, etc…) Cut the fresh cleaned fish stomach and put inside some rosemary and sage leaves and salt and pepper at will. Vacuum-seal it and put in the fridge (the vacuum sealing preserves the food up to 3-4 times more than the traditional preservation methods). Put water in a pot and, when it’s on the boil, dip the vacuum-sealed fish in; cover with a lid and turn off. Leave for 10 -15 minutes. Take fish out and put it in a dish, season with oil, lemon, salt, pepper and garnish with olives. This kind of cooking avoid bad smells and the loss of nourishing substances in water.