Shake off the grains of salt from the fish slices and soak the fish in a baking dish. Knead and change the water at least three times.
Soak the fish in a large baking bowl with enough water for 3-4 days. Change the water twice a day, kneading and squeezing the pieces.
Cook the sauce: Mix the sugar, soy sauce, vinegar, sesame oil and mustard.
Squeeze the fish meat, cut into narrow strips and drain well.
Cut the cucumber crosswise into slices and then into narrow strips.
Arrange the cucumber strips decoratively on the edge of a platter.
Mix the sauce with the sliced fish and pile it in the middle of the plate.
If you like, you can sprinkle the finely chopped white part of a young onion on top.
Our tip: Use high-quality red wine for an especially fine taste!
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