Check the raw mackerel (unsalted fillets) for bones and remove them, then wipe off any moisture from the surface. Slice open any sections thicker than 20mm to make them thinner, then sprinkle a total of 2g of salt over both sides of the 2 fillets. Cover and refrigerate for 10 minutes, then wipe off any moisture that has accumulated. Wash the hands, cutting board, and knife that touched the fish, and keep them separate from those used for serving.
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