Place slices on the plate and slightly salt them and pepper them from the mills. Turn mackerel slices on other side and salt them again. This is a very difficult question, how much salt and pepper it is necessary to use. The most correct answer – salt them and pepper them to taste, but on average, it is enough to make one or two move on the salt mill for each side of each slice of the fish. If you've got not enough space on the plate for the fish, cover fish layer with grease paper or cling film and continue.
For this recipe, it is necessary to have fresh mackerel, salt and peppercorns. Very convenient to have salt and peppers in the mills.
Clean mackerel without washing. If it is necessary, wipe out all dirt with paper towel. Pay extra attention for removing all bones from the flesh. 
Slice each half of the fish into 3-5 mm thick slices, across the grains and with very good angle to the skin. Do not cut through the skin. 
Cover the final layer of fish with cling film and keep this plate in the fridge for 30 minutes for salting. After 30 minutes, try them and serve them.
How to grill mackerel on charcoalMackerel, grilled on charcoal, is one of the best mackerel you can possibly cook. To achieve such good results, you should follow all instructions, ...