Ancient and traditional way to roast fish (specially sawfish) in the south of Chile. In native language “canca” means “roast”.
Open fish and clean it. Season with lemon juice, ground garlic, salt and pepper. Add (only to one fish) butter, pork sausage and sliced soft cheese. Put both pieces of fish together leaving the peel on the outside and saw with thick needle and string both ends of the fish.
Put them on a double grill and barbecue it at low temperature, turning it constantly and adding seasoning made of lemon juice with wine, salt and pepper.
In 25 minutes approx. and when the cheese is melted, take out and serve.