Wash the celery stalks and use a paper towel to remove the water.
Cut. I cut the stalk lengthwise and then finely slice it across. Do not use sheets.
Now slice the fish. I used salted salmon bellies when cooking. Also, first cut lengthwise, then crosswise.
Now open the pineapples and put them in a salad bowl. The quantity is determined by taste. I add another 1-2 tsp pineapple syrup.
Add lemon juice. The juice has already been squeezed out in the bottle. Add to the eyes, but, in my opinion, it's about 1-2 tablespoons of juice.
I have not salted the salad enough, for me the salinity that the fish gives it.