Marinated Mackerel (saba)

I've long had a desire to create my own saba sashimi. My favorite saba ever is at our local sushi restaurant, Asahi, on Market St. in Brighton Center. It has the perfect tang and richness and is not "fishy" at all. That being said, I went to Super 88 in Allston to seek out some other Asian ingredients. We were there at 10 a.m. while they were stocking the seafood case. They didn't have Mackerel but I purchased a couple of these attractive little guys to try out.
After all, they were labeled "Mackerel Pike". At $1.08, how could I go wrong? I did a Google search and discovered that they are actually known as Pacific saury.
A quick knife sharpening and I set up filleting next to the kitchen sink. Whew! They were fresh but had a strong odor, characteristic of a more oily fish.
The fillets are coated with sea salt and left to sit (refrigerated) for an hour to draw out any excess juices.
Rinse the salt off under cold running water and pat them dry with paper towels.
Marinate them in a vinegar mixture for 1-2 hours. I need to play around with the marinade recipe to get the perfect taste (hopefully the sushi chef at Asahi will divulge).
The recipe I used: 1 cup of rice vinegar, 1 tb mirin and 1 tsp salt.
The vinegar helps to preserve and tighten its oily flesh, making it easier to slice.
Remove from marinade and pat dry with paper towels. Slowly peel off the papery thin outer skin. Place fillets on a cutting board and feel for any small bones. Use tweezers to remove them. Slice up and enjoy! It can be prepared up to six hours in advance.
The verdict? I didn't eat it! Bwaahahahaaa!
It had too much of an off-putting smell, not at all similar to the Mackerel I love. This project simply served as a confidence booster.
I can't wait to get my hands on a fresh caught Mackerel!