Then put on a great heaping of salt.

Ah, right... "High heat" doesn't really mean that high, see.

Today, we'll be using mackerel to make some sashimi and shioyaki!

We'll take it right from the very basics, okay?

That's the way! Now, put a decorative cross-mark on the belly using the knife.

Grill it on high heat, and once the outside looks all nice and cooked, we'll plate it!

We'll use that time to whip up the sashimi, too!