Saba Shioyaki Grilled Mackerel with Salt

Prepare the mackerel: Pat the mackerel fillets very dry with paper towels. If using whole fish, score the skin diagonally several times on both sides to help it cook evenly and absorb salt. For fillets, score the skin side. If desired, lightly rub with sake and pat dry again to remove any fishiness.

Salt the fish: Generously sprinkle coarse sea salt over both sides of the mackerel. Let it sit for 15-20 minutes at room temperature. This draws out moisture and seasons the fish.

Preheat grill: Preheat your grill or broiler to high heat (around 200-220°C). If using a grill, lightly oil the grates to prevent sticking.

Rinse and pat dry: Before grilling, lightly rinse any excess salt from the mackerel under cold water and pat it thoroughly dry again with paper towels. This prevents it from becoming too salty and helps achieve a crispy skin.

Grill the mackerel: Place the mackerel skin-side down on the hot grill or under the broiler. Cook for 5-7 minutes until the skin is crispy and lightly charred. Watch carefully to prevent burning.

Flip and finish: Carefully flip the mackerel and cook for another 4-6 minutes, or until the fish is cooked through and flakes easily with a fork. Cooking time may vary based on thickness.

Serve: Transfer the grilled mackerel to a plate. Serve immediately with lemon wedges and, if desired, grated daikon radish.