Mackerel
- Three Piece Filleting (Sanmai-oroshi) and Salting

17.Lay the fish with the head end to the right. Cut along the dorsal side of the fish as before.		18. Drawing the knife with long strokes back toward you, cut up to the centre of the spine.		19.Turn the fish around so that the head end is to the left and the ventral side facing you. Cut from the ventral side of the fish up to the centre of the spine.

20.As before, push the knife through close to the tail.		21.Turn the blade around.		22.Pin the tail down with your left hand and cut toward the head to free the fillet from the spine.
23.There are now three fillets.		24.Cut the transverse bones (ribs) from the fillets. Cut close to the bones so that as little flesh as possible is removed.
25.To salt the fillets, put plenty of salt in a basting dish and smear the fillets with the salt.		26.The flesh on the ventral side is thin, so brush off the salt lightly.		27.Place the fillets in a draining dish with the skin side down. Leave for a few hours.