Salmon skin (just like salmon itself) is packed with nutrients like vitamin B and omega-3 fatty acids, but eating the scaly outer layer of a fish ... fillet skin-side down on your cutting board.

For the mackerel, fillet and pin bone the fish. Cover with the salt and sugar ... Peel and set the tails aside; keeping the large ones whole and cutting the smaller ones in half.

Cold batter is key to a crispy fish fillet. Use ice-cold beer, and keep the batter chilled if you have to wait for the oil to come to temperature.

Since he was unfamiliar with the method, he started from scratch by studying the amount of salt used for sprinkling on the fish and the heat ... touch both sides of fillet and apply salt.

Asking your fish ... of fillet. Peel skin. 3. Add salt and sugar to vinegar used to pickle mackerel, and mix them. Check and adjust taste. Add this sushi vinegar to rice and mix in cutting motion.