1 Remove the fish scales. If you do not have a scale remover, use the sharp edge of a knife, scraping the scales off with the blade perpendicular to the fish.

2 Remove the gills, then the innards. Rinse out all of the blood, then wipe dry.

3 With a knife, cut into the underside of the head, and slit the belly open.

4 Make salt water using 900 ml water and 120 g salt. Add a piece of kombu seaweed.

5 Put the slit mackerel in the salt water, and then cover loosely with plastic wrap. Soak for 20 minutes with the water at room temperature, rinse quickly, then wipe dry.

6 Place on a sieve, and leave in a sunny, well ventilated place. Dry for about 3 hours (until both sides of the fish are dry).

7 First grill with the skin side down, over hot charcoal. Turn the fish over, and grill the other side.