Pickled Mackerel with Ponzu

• 1 mackerel
• Kosher salt
• Sake
• Rice vinegar

• Sake ¼ cup
• Mirin ¼ cup
• Lemon juice ½ cup
• Kombu small piece
• 2 tablespoon soy sauce
• ¼ cup Katsuobushi

1. Fillet the mackerel and place the fillets in a non-reactive
2. Generously season the fillets with salt and let sit in refrigeration for 30 minutes.
3. During this time, sharpen your knife to ensure a clean cut
4. Wash salt off the fillets with sake, gently wash the salt you don't want to tear the flesh.
5. In the same container, return the fillets and cover with rice vinegar for 45 minutes.
6. Remove from the vinegar and rinse with sake one more time.
7. Using tweezers pull the pin bones out of the center line of the fillets.
8. With your fingers you should be able to peel the skin off from the thick part of the fillet to the tail

1. Combine the lemon juice and kombu for 8 hours.
2. Combine sake, mirin, and katsuobushi and bring to boil to cook off alcohol.
3. Allow this mixture to cool. Once cool, add soy sauce and lemon juice.
4. Combine all ingredients to finish

1. Slice the fish and using a torch grill the skin side of the fish.
2. Simply serve within the ponzu sauce
3. Garnish with olive oil and herbs you may like.