Instructions

• Quickly rinse the mackerel halves under running water. Let drip and dry with a paper towel
• Place the halves on the chopsticks spanning a deep plate or bowl
• Cover the fish with solid salt; the turn and cover the other side in salt
• Let the fish halves sit for 4 h. Ambient temperature is fine.
  
• After 4 h, give the fish halves a good rinse under running water. Let drip and dry on a paper towel
• Place the halves skin side up on a cutting board
• With tweezers remove the skin from the fish
  
• Thereafter turn the fish skin side down
• Remove the pin bones by feeling with your fingers and remove fins and other cartilage
• Finally, slice the fish in bite size pieces and serve