Shime saba

Method

1. 1 Fillet the two mackerel fillets, cover them with coarse salt, and refrigerate for 3 hours.
2. 2 Rinse off the salt, pat dry, and soak in a vinegar and sugar mixture with kombu for 40 minutes.
3. 3 Salting first and then vinegaring are two separate steps; doing it in reverse will make the meat or fish mushy and fishy.
4. 4 Remove from the water, pat dry, wrap in plastic wrap, and refrigerate for another 2 hours to firm up the meat.
5. 5 Peel off the thin, silvery skin from the fish's head to tail by hand.
6. 6 Slice into 8mm thick slices and serve with grated radish, pickled ginger, wasabi, and soy sauce.