Check the raw, unsalted mackerel fillets for bones and remove them; pat the surface dry. Open out any part thicker than 20mm to make it thinner. Distribute 2g of salt over both sides of the 2 fillets in total. Cover and refrigerate for 10 minutes, then blot away released moisture. Wash hands, cutting board, and knife after handling the fish, and keep them separate from serving utensils.
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Photos are optional. You cannot determine whether the center is cooked through based on photos alone.