Saba shioyaki

Method

1. 1 Wash the mackerel fillets, pat them dry, and rub them with sake to remove the fishy smell.
2. 2 Sprinkle salt evenly on both sides of the fish and let it rest for 20 minutes to allow it to release excess water.
3. 3 Pat dry again, then grill the skin side down for 6 minutes over medium heat.
4. 4 Flip the meat over and grill for another 4 minutes until cooked through, avoiding overcooking.
5. 5 Serve with grated and drained radish, a little soy sauce, and a slice of lemon.

With an appliance

• Oven 28 min

  Replace steps 3-4: place the skin-up fillet on the top rack, bake at 230 degrees for 9 minutes, and rotate the tray after 5 minutes; the fish will be evenly cooked, the skin will be dry without needing to be turned, but it will lack the grilling flavor.