Clean the fillet from the skin. Tweezers to remove small bones. If the piece is thick, cut it along, making it two pieces of the same thickness. Pour a little of the "Worcester". Good sprinkle with seasoning "Kamis for fish". Roll up the roulade and place in the freezer in a plastic bag before a complete freeze. A sharp heavy knife (or slicer) slice the fish into thin slices. Place on a platter. Squeeze lemon on top, a few drops of balsamic vinegar, a few drops of Tabasco. Can be a bit of salt. Serve with capers IMMEDIATELY!