Fisherman's Shime Saba (Marinated Mackerel)

• 1 fillet fresh mackerel (saba)
• 1 small piece Kombu (dried kelp)

1. Make sure the mackerel is very fresh.
2. Filet the fish (or have it done at the shop).
3. If there is any blood on the filet, gently pat it off with a paper towel.
4. Thoroughly rub salt over both sides of the filets.
5. Let rest in the refrigerator for 2 hours.
6. After 2 hours, was off the salt and pat dry.
7. Note: Salting the fish is also important for making sure any bacteria is killed so make sure you let it rest the entire 2 hours.
8. Put vinegar, kombu and saba in a ziplock or plastic bag (The vinegar should cover the fish).
9. Let marinade for 30 minutes (If you like more vinegary pickled flavor, let it marinade for longer time, up to 2 hours).
10. Remove from marinade and carefully peel off the thin layer of skin, starting from the head-end of the fish.
11. Cut into thin slices and serve.
12. Serve with wasabi and/or soy sauce for dipping.

mackerel

Taken from cookpad.com/us/recipes/243835-fishermans-shime-saba-marinated-mackerel (may not work)