Mackerel Simmered in Miso

Score the skin of the mackerel fillets a few times. Sprinkle with salt on both sides. Let sit for 10 minutes, then rinse off the salt and pat dry with paper towels. Blanch the fillets in boiling water for 10-20 seconds to remove excess fishiness, then immediately transfer to an ice bath or rinse under cold water. Pat dry.