Horse mackerel, or aji, is normally topped with green onion and grated ginger, or crushed garlic, to make a delightfully flavoured explosion in your mouth.
Soak the whole fish in salty water, then descale.
Cut off the head by inserting the knife under the pectoral fin at a right angle.
Slit the belly to the anal fin and remove the entrails. Rinse.
Cut into the back and seperate the meat along the backbone. Working along the backbone again, insert the knife and remove the skeleton.
Slice off the small bones that are along the belly, working at right angles to the fish.
Tweeze out the small bones and peel off the skin, starting from the head. You can hold down the fish while peeling with the back of your knife.
Cut into pieces for sushi/sashimi.