@Sunshine842 I’m not sure if I’ve ever had King mackerel. After some googling it appears the ones I usually get are called Atlantic mackerel. They are always from Norway and look like this:
I do love spanish mackerel also!
@linguafood it seems like mackerel takes especially well to a light salt cure (few hours with a soft sprinkle). It really changes the texture nicely, and a lot of mackerel is sold pre-salted this way in Korea. That fish stand is awesome! Street grilled fish is definitely something America is sorely lacking.
@naf how fresh do you get your mackerel? I believe all of ours is shipped frozen from Norway, which should be pretty fresh, but I’ve never thought to make sushi with it. How do you prepare yours? Sardines, now that’s another great oily super fish! It’s almost impossible to find those where I live in NJ. The only place I can find them is at a Portugese market in Newark. They are frozen but good quality, and they have a few different varieties available.
Speaking of sardines, I was recently in Korea and had some of these guys as sashimi. https://en.wikipedia.org/wiki/Konosirus_punctatus Unbelievably delicious. The guy was selling the fish out of his truck and the level of freshness he maintained was incredible. Of course all of the fish were live - but he would only use fish that were really really kickin. If they weren’t hopping up a good 6 inches on the cutting board they were discarded. He sliced them bone in and the bones were soft enough to easily chew through and added awesome flavor. Now that’s an experience you could never have in America. 
Not my pic but this is what the sashimi looks like. Such incredible texture.
