For grilled dishes: Sprinkle salt on 2 pieces of mackerel and let sit for 5 minutes. Pat dry with a paper towel.

Sprinkle sake on the mackerel and pat dry with a paper towel.

For simmered dishes: Make a cross-cut on the skin side of 2 pieces of mackerel.

Place the mackerel on a strainer in a heatproof container. Pour hot water (not listed in ingredients) over the fish until the surface turns white.