Japanese cured mackerel - a Silla classic

I learned how to cure mackerel on my first ‘cheffing’ trip to Tokyo back in 1996. As part of sharing and spreading the gospel of what an amazing fish mackerel is, I often teach students how to prepare this in my Japanese cooking classes. Most are bowled over by how smooth and delicate mackerel is after this light cure. I must emphasize that only market-fresh mackerel has the provenance that this curing technique demands.

In the next two recipes we are using