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